Pressure Cooker Braciole Recipe 395

INSTANT POT BRACIOLE

Steps:

• In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
• Season the steaks on both sides with salt and pepper.
• Arrange 1 to 2 slices of prosciutto over each steak.
• Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about 1/4-inch on all sides.
• One steak at a time, starting at a short edge, roll each steak up.
• Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
• Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
• Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
• To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
• Add the tomato paste and stir until well blended.
• Add the wine and bring to a boil.
• Stir in tomatoes, oregano and bay leaves.
• Nestle the rolls into the sauce.
• Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
• When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
• Carefully remove the rolls and transfer to a cutting board.
• Taste the sauce, and add more salt and pepper, if desired.
• Using a sharp knife, cut the beef crosswise into slices about 1/2-inch thick, removing the twine as you cut.
• Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
• Garnish with chopped parsley. Serve at once!

PRESSURE COOKER BRACIOLE RECIPE - (3.9/5)

Steps:

• Rub 2 tablespoons oil over both sides of the steak. Put the steak between 2 pieces of plastic wrap; use a tenderizer utensil to pound the meat out until it's ¼-inch thick. Remove the top piece of plastic wrap and season the meat with salt and pepper. Sprinkle the garlic over the meat, and then rub it into the meat. Add the bread crumbs, carrot, celery, onion, oregano, rosemary, thyme, parsley, Parmigiano-Reggiano, and eggs to a bowl; mix well. Use your hands to shape the mixture into a log and place it in the center of the meat. Roll up the steak like a jellyroll so that when you later slice the meat, the slices will be against the grain of the meat; tie with butcher's twine. Cut in half so that the meat will fit the bottom of the pressure cooker. Bring the remaining 2 tablespoons oil to temperature over medium heat in the pressure cooker. Add the meat rolls; brown them for 5 minutes on each side. Stir the sugar into the pasta sauce, and then pour it over the meat. Add the tomato juice or broth. Lock the lid into place and bring to low pressure; maintain pressure for 40 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid. Transfer the meat to a serving platter and tent with aluminum foil. If you want a thicker sauce, return the pressure cooker to medium heat and bring the sauce to a simmer. Simmer while the meat rests for 10 minutes and the sauce thickens. Remove the foil, carve the meat, and spoon the sauce over the meat. Garnish with fresh parsley and serve topped with additional freshly grated Parmigiano-Reggiano if desired.