Pressure Cooker Coffee-Braised Chuck Roast

 

Coffee-braised chuck roast in the pressure cooker. This simple chuck roast dish is ideal for a Sunday meal. 

 

Ingredients

1 ½ tablespoon peanut oil

1 large onion, peeled, halved, and thinly sliced

1/2 cumin seeds

2 pounds boneless beef chuck roast

1 cup strong black coffee

2 tablespoons balsamic vinegar

1 tablespoon finely grated orange zest

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

In a pressure cooker set to sauté, warm the peanut oil. Add the onion slices and cumin seeds. Sauté, stirring constantly, until the onion is gently browned.

Slide the caramelized onion and cumin seeds to the pressure cooker's sides. Brown the beef chuck roast on all sides, rotating occasionally.

Mix together the remaining ingredients. Sprinkle with salt and black pepper to taste.

Cover and secure the pot's lid. Set the timer to high-pressure cooking. Set a timer for 90 minutes to cook.

 

Return pressure to baseline using the Quick Release technique. Unlock and cautiously open the lid. Retrieve the cooked meat from the pressure cooker with tongs and place it on a chopping board.

Transfer sautéed onions to a small serving dish with a slotted spoon. Skim the sauce with a little spoon to defeat it.

Set the pressure cooker to sauté mode. Bring the sauce to a boil. Boil, stirring regularly, until the sauce has been reduced by half.

Beef chuck roast sliced Serve the sauce over the meat right away.