Instant Pot Mushroom Beef Recipe | Having a hard week and don’t know how you’re going to fit a good healthy dinner into the mix? This hearty dinner is not only super tasty but is one of those comfort foods you crave when under a lot of stress. I mean how can you go wrong with steak, mushrooms and red wine?
Using an Instant Pot has changed the way I think about dinner. Instead of cooking something for hours to tenderize the meat I can use my instant pot and in less then an hour be enjoying the most succulent tender meat.
This Instant Pot also has a sauté button. This is an important feature since beet really should be browned before cooking. This step helps hold in the moisture of the meat. Flour the meat and brown on each side.
Set Instant Pot to sauté.
Brown meet, remove from the pot.
Add vegetables and sauté.
Add meat back to the pot with the vegetables, add remaining ingredients. Set pot to meat/stew, seal on lid and set for 30 minutes.
For the Steak:
- 2 pounds sirloin roast
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons oil
For the Sauce:
- 2 (8 ounce) mushroom containers, sliced
- 1 large shallot, diced
- 2 garlic cloves, diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup red wine
- 2 cups beef broth
For the Slurry:
- 3 tablespoons all-purpose flour
- 6 tablespoons cold water
- Season cut meat on both sides with salt and pepper; sprinkle flour on both sides and pat in.
- Turn pot to sauté; wait until the pot registers hot.
- Add oil and two pieces of meat (if you crowd the meat it will not brown); brown on both sides, remove from pot and place on a plate. Continue with the remaining pieces of meat.
- Remove from cooker; saute the mushrooms, shallots, and garlic, return meat to cooker.
- Add the wine, broth, salt and pepper.
- Secure the lid.
- Reset pot to Meat/Stew or high pressure; set timer for 30 minutes with the pressure valve closed.
- Once timer goes off let the pressure release naturally for 10 minutes; twist valve for quick release to remove the remaining pressure.
For the Slurry:
- Adjust the pot to saute.
- In a small jar with a tightly fitting lid, add the flour and water; secure the lid and shake to combine.
- When all the pressure is released; add slurry and stir, cook until bubbly and thick.
- Transport meat to platter with sauce and sprinkle with parsley.
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