Description
Recipe is from the Instant Pot Miraclecookbook
Ingredients
Scale
- 1 3 1/2 to 4 lb boneless beef rump roast
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 1/2 cups beef broth
- 1 cup dry red wine
- 4 medium Yukon gold potatoes, halved (unpeeled)
- 2 medium yellow onions, quartered
- 4 large carrots, cut into 2-inch pieces
- 4 stalks celery, cut into 2-inch lengths
- 4 cups baby kale
Instructions
- Rub roast with salt, thyme, and black pepper.
- Select sauté or brown on your pressure cooker, add oil to the pot, then add roast to the pot once oil is hot.
- Brown for 10 minutes total – about 2-3 minutes per side.
- Turn off your pressure cooker then add broth and wine to the pot.
- Lock lid and set to high pressure for 50 minutes. When time is up, do a quick release then add potatoes, onions, carrots, and celery. .
- Lock lid and cook at high pressure for 10 minutes. When time is up, do a quick release and remove vegetables and meat to a serving platter.
- Stir kale into broth in pressure cooker and let wilt for 1-2 minutes. Add kale to serving bowl, spoon some of the juices over top of meat and vegetables, and serve!
- Prep Time: 35 mins
- Cook Time: 1 hour 30 mins