By :Cooking Under Pressure Cookbook by Matt Pelton
This is an American Classic. This dish would normally have to be started in the morning and take most of the day to cook. With the Instant Pot®, this takes only ninety minutes for that gooey goodness of beef and carrots served over potatoes or rice.
Set the Instant Pot to sauté, select the high option. Add the oil to the bottom. Let it heat up for several minutes.
Salt and pepper the roast heavily on both sides. Brown the roast on both sides until well browned. Dust the roast with the flour and let it relax while you make a brown sauce.
Melt the butter (from the brown sauce recipe) in the bottom and whisk in the flour mixing well.
Cook for several minutes whisking well until it smells like popcorn and starts to turn dark blonde. Add the water, Worcestershire sauce and beef base. Whisk it for a minute until is thickened.
Add the roast, the beef base, and the carrots. Hit clear on the Instant Pot. Place the lid on and turn the vent to pressure. Select the meat/stew switch and select high pressure. Change the time to 90 minutes.
Let the Instant Pot finish it’s cycle and natural pressure release. Vent any remaining pressure and open the lid. Serve over potatoes or rice.
Espagnole or Brown Sauce
Set the Instant Pot to sauté high. Melt the butter in the bottom and brown the onions, carrots, and celery. Stir it well until it is browning.
Stir in the flour mixing well. Cook for several minutes whisking well until it smells like popcorn and starts to turn light brown.
Add the stock, tomato puree, and beef base. Stir it for a minute until is thickened.
Cook for several minutes. You can strain the veggies out for a smooth texture, puree it with an immersion blender, or keep the veggies as they are for stews.