Taking advantage of the way pressure can (sort of) marinate meat as it cooks, here’s a way to prepare a tasty replica of more traditional sauerbraten just about any weekend evening. Beef bottom round gives the dish some richness (top round would be too dry) without becoming too oily (as, say, chuck would). Use good-quality, very flavorful red wine, the sort you’re apt to finish the evening you make this meal.
Categories: FAST/SLOW / NATURAL RELEASE / GLUTEN-FREE
Note: You must halve the recipe for a 3-quart cooker.
— Bruce Weinstein and Mark Scarbrough
Excerpted from The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough, © 2018 Bruce Weinstein and Mark Scarbrough. Published by Little, Brown and Company | Hachette Book Group.