Instant Pot Rare Roast Beef Recipe At Joyce Biggs Blog Turn and sear each side for not more than 5 seconds and remove roast to a plate. pour dry sherry or shaoxing wine into cooking pot and deglaze pot. add beef base, fish sauce, water, garlic, cloves and bay leaf. mix together. place short legged trivet into cooking pot and place roast on top. Add the garlic and the thyme and rosemary leaves. put the trivet rack in the pot and set the roast on it. cancel the sauté function. close the lid and set the steam vent knob to the sealing position. press the pressure cook manual button, then press the button to select 3 minutes* (see notes about cook time).
Instant Pot Rare Roast Beef Recipe At Joyce Biggs Blog Remove roast, add broth and scrape any bits off the bottom. add onions in a pile, do not stir. add the roast on top, centering it in the middle, right on top of the onions. cancel out the saute function, add lid, seal and turn instant pot on to high pressure, using the manual function, for 4 minutes. Put lid on top of instant pot and move valve to “seal” and place instant pot on “low pressure” for a cook time of 4 minutes. make sure “keep warm” setting is on and on “normal” setting. once cooking time is complete let roast beef sit in instant pot for about 25 minutes on the “keep warm” setting. then chick meat temperature. Place the beef roast in instant pot (with the seasoned side facing down). brown the first side for 4 minutes. generously season the other side with salt and black pepper. brown that side for 3 minutes and 30 seconds. finally, brown the other 2 sides for 2 minutes and 30 seconds per side (no need to add more seasoning). Pour your liquids and add ins into the pot. put the trivet (that came with the pot) in place, and position the roast on the trivet. if there’s a fat cap, make sure the fat side is up. lock the lid in place and close the pressure valve. set the pot using the manual function to low pressure, 4 minutes.
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