Serve or keep it warm in the pressure cooker until you are ready to serve.Average Rating: 4.2 TOTAL TIME: Prep: 20 min. Return the meat to the instant pot and spoon the sauce over so all the slices get coated with the sauce. Press the cancel/warm function and taste the sauce. Turn the instant pot to "saute" for 5 minutes. If you prefer a totally smooth sauce you can blend a bit longer. Using an immersion blender, blend most of the veggies in the sauce (I do a quick blend so I am left with a few chunks of carrots and onions).In the meantime, remove the spice bag from the pressure cooker and stir in the gingersnap cookie crumbs.Remove the roast to a cutting board and let it rest, covered with aluminum foil for about 5 - 10 minutes. Carefully unlock and remove the the lid.Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. ![]() Set the instant pot to meat/stew and set the timer to 55 minutes. Return the meat to the pot with any collected juices. ![]() ![]()
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