1cupRed Wine (Cabernet Sauvignon)/ what you like to drink)
2TablespoonTomato Paste/ add more if you like, will deepen the flavor
2TablespoonSea Salt/ use enough to season meat on all sides
½teaspoonBlack Pepper/ to taste
⅓cupSoy Sauce/ use more if you like
⅓teaspoonCayenne Pepper/ optional
1bunchCilantro/ with stems
1bunchParsley/ with stems
¼cupRed Wine Vinegar/ or to taste
1 ½TablespoonPine Nuts/ toasted
3TOlive Oil/ might need more
1TablespoonOregano/ dried herb
2teaspoonSalt/ or to taste
1teaspoonBlack Pepper/ or to taste
2 Methods - High-Pressure & Low-Pressure
We will cover two ways of using the Instant Pot to make the best moist beef an Instant Pot could dream up.;1) High Pressure Method 2) Slow Cooker Method - Instant Pot has a slow cooker feature.
Season the beef with sea salt or kosher salt. Rub the salt into the meat. Allow sitting at room temperature for 10 minutes. The ingredient list states to use 2 Tablespoons, use enough to cover the entire piece of beef. Only use what you need.
First, turn ON the Instant Pot using the Sauté setting.The Instant Pot has multiple temperature settings. Make sure your on the high heat setting / (temperature - labeled as "MORE").- Be patient and allow the Instant Pot to get hot. Once hot, sear off the beef on all sides. Take your time and develop a nicely browned exterior.
Once seared on all sides change the temperature to "Normal".Add in 2 chopped carrots, 1 chopped onion, 1 chopped poblano, 2 stalks of celery, and sauté them for a few minutes. Look for the vegetable to release some of the natural waters and take on a little bit of color.
Next, add in 1 cup of red wine. Cook the wine with the vegetables until the alcohol has cooked off. Around 2 minutes.
Then add in 2 Tablespoons of tomato paste. This will add a deep level of flavor to the recipe. - I would not skip this step.Cook the tomato paste with the vegetable for around a minute. Looking for the tomato paste to incorporate into the vegetables.
Add in the 2 bay leaves, pinch of salt and pepper, soy sauce. Optional: add cayenne pepper.Then add the beef back into the Instant Pot on top of the vegetables.
Liquid levels differ from each method. Higher liquid for the slow cooker, lower liquid for high pressure method. Answered below...
Instant Pot Settings - High Pressure
Continuing from the last instruction aboveAdd either, water, chicken, beef, vegetable stock/broth to Instant Pot. Add enough to cover all the vegetables and the bottom ⅓ of the beef roast.Place the lid on the Instant Pot - Make sure the plastic sealing ring is in place on the underside of the lid. Once the lid is secured make sure the release valve is set to sealing/closed.
Next press the "Meat/Stew" button - Make sure the temperature is set to "Normal"- The middle option on Instant Pots. The Cooking Times2 Pounds - Timer = 45 minutes - followed by 15 minutes natural release3 Pounds - Timer = 60 minutes- followed by 15 minutes natural release
Instant Pot Settings - Slow Cooker
Place the lid on the Instant Pot - Make sure the plastic sealing ring is in place on the lid. Once the lid is secured make sure the release valve is set to sealing/closed.
Next press the "slow cook" button - Make sure the pressure is set to normal - The middle option on Instant Pots. The Cooking Times2 Pounds - Timer = 4 to 5 hours - once the timer is up allow 10 minutes before pressure release3 Pounds - Timer = 5 to 6 hours - once the timer is up allow 10 minutes before pressure release
How To Make Chimichurri Sauce
Using a blender or food processor - add the cilantro and parsley and pulse a few times to get things started.
Then add in the red wine vinegar, garlic. Pulse a few times.
Then start adding in the olive oil. Be careful to not use too much. Start small and see if you like the consistency. You can always add more, but taking away is not so easy.
TSA: Taste - Season - AdjustAdd your salt and pepper
Natural Release / Natural Pressure Release- When the timer goes off, do nothing further. - The exhaust valve will be set on "Sealing". - The pressure will calm down on its own. The pressure pin will fall back into the lid and will be safe to open at that point.Quick Release / Quick Pressure Release- The process of moving the exhaust valve from "Sealing" over to "Venting". --- Take note, hot steam will be forced out of the valve. I use a long tool like a knife to move the valve. - The steam will calm down and the valve pin will drop back into the lid.