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Preparation time
20 minutes
Total time:
1 hour 15 minutes
Serves
4
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Ingredients
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2 large carrots, diced
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1 celery stalk, diced
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3 tbsp (45 ml) olive oil
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½ lb (225 g) white mushrooms, quartered
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1 jar (600 ml) Classico di Campania sweet basil marinara pasta sauce
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2.2 lb (1 kg) boneless beef blade roast, fat trimmed, cubed
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1 onion, chopped
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3 garlic cloves, chopped
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¼ cup (10 g) basil leaves, torn
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Directions
- Preheat a pressure cooker on the Sauté function for 2 minutes. Cook the carrots and celery in 1 tbsp (15 ml) of the oil for 5 minutes, stirring with a wooden spoon. Add the mushrooms and continue to cook for 5 minutes. Add the jar of marinara sauce.
- Meanwhile, in a large skillet over high heat, brown the beef in the remaining oil. Season with salt and pepper. Add the onion and garlic. Continue to cook for 2 minutes. Transfer to the pressure cooker. Mix well. Season with salt and pepper. Cover and select the Meat function. Set the machine to cook for 40 minutes.
- Let the pressure release naturally (about 15 minutes). Once the pressure is released, remove the lid. Adjust the seasoning. Add the basil. Serve with mashed potatoes, if desired.
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