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instant pot beef picanha with mushroom sauce

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Melt in your mouth deliciousness.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot beef picanha with mushroom sauce

  • 3 lb
    beef picanha or chuck roast
  • salt and pepper
  • 2 Tbsp
    vegetable oil
  • 1 md
    onion, chopped
  • 8 oz
    cremini mushrooms, sliced
  • 4 clove
    garlic, minced
  • 1 Tbsp
    tomato paste
  • 1/4 c
    dry red wine
  • 1 1/2 c
    beef broth
  • 2 Tbsp
    cognac or white grape juice
  • 1 Tbsp
    butter
  • fresh parsley, minced

How To Make instant pot beef picanha with mushroom sauce

  • 1
    Pat roast dry with paper towels. Season with salt and pepper. Add oil to Instant Pot and select saute' high. Sear on all sides. Remove roast and set aside. Add the onions and mushrooms.
  • 2
    Cook about 5 to 7 minutes. Add the garlic and cook 30 more seconds. Add the tomato paste and cook 1 minute. Add the red wine and deglaze the pot, scraping up bits from the bottom of the pot. Let most evaporate.
  • 3
    Add the beef broth then add the roast back in to the pot. Secure the lid and pressure cook for 20 minutes. Use quick release and remove the beef. Set aside and let rest tented with foil for 15 minutes.
  • 4
    Meanwhile, strain the solids out of the sauce and reserve. Put the sauce through a fat separator. Discard the fat and add the sauce to a sauce pan. Bring to a boil and add the cognac and butter. Stir in the butter. Add the solids back into the sauce. Slice the roast and serve with the mushroom sauce garnished with parsley.
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