Instant Pot® Essentials: A Guide for Beginners A Reference for the Rest of Us by Penelope Middleton

Author:Penelope Middleton [Middleton, Penelope]
Language: eng
Format: azw3
Published: 2019-07-10T16:00:00+00:00

8.33. Beef Steak

Ingredients:

1 lemon, juiced

3 tablespoons soy sauce

1 teaspoon white cane sugar

Himalayan Pink salt and freshly ground white pepper as you may desire

4 lbs. New York strip steak, thinly sliced against the grain

1 tablespoon Tapioca powder

¼ cup Avocado oil

½ cup water

1 medium yellow onion, thinly sliced in rings

2 cloves garlic, crushed, chopped

Directions:

Combine the first 6 ingredients (lemon juice through Tapioca) in a large zipper-topped plastic freezer bag.

Squeeze out the air and seal.

Knead the bag to mix the marinade and to coat the meat.

Refrigerate overnight. Knead occasionally, as you may desire.

Select “Sauté”, “More”. When the display shows “Hot,” add the oil.

Stir-cook the meat until browned all over.

Work in small batches, so as to not crowd the pot.

Remove meat to a serving plate.

Select “Cancel.”

Add marinade to Instant Pot®.

Use a wooden spatula to scrape up any brown bits stuck to the bottom of the pot.

Add water, onion, and garlic.

Place a trivet in the Instant Pot® and arrange the meat on it.

Cover and lock the lid. Set vent to “sealing”.

Select ‘Pressure Cook,” High Pressure, 6 minutes, “Warm” off.

When the display shows “Off”, do an NPR and wait 10 minutes.

QR any remaining pressure and steam.

Wait until the pressure indicator pin drops down.

Carefully open and remove the lid.

With tongs, remove meat to a serving platter.

Remove trivet.

Select “Sauté”, “Less” and stir until liquid has thickened.

Select “Cancel.”

Pour onions, garlic and cooking liquid over the beef slices and serve.

Serves 4.

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