PRESSURE COOKING LONDON BROIL RECIPES

Steps:

• Whisk together all of the marinade ingredients in a small bowl. Place the meat in a large resealable bag or container with a lid then pour the marinade over top.
• Seal the bag or lid, then refrigerate for at least 2 hours, up to overnight.
• Set the Instant Pot to Saute mode and allow it to preheat. If not making the gravy skip to the next step, otherwise add 1 tablespoon of olive oil and 1 tablespoon of butter to the pot.
• Add the mushrooms and onions and cook for 6 to 7 minutes until all of the excess moisture from the mushrooms has cooked off and the vegetables are lightly browned. Then remove the veggies and set aside.
• Add 1 tablespoon of olive oil and then add the meat. Sear on each side for around 2 minutes until well browned.
• Add 1 cup of beef broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan to avoid a burn warning. Then cover and lock the lid. Set to manual High Pressure for 3 minutes.
• Allow the pressure to release naturally for 10 minutes. Then vent the remaining pressure before removing the lid. Transfer the meat to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
• While the meat rests finish the gravy. Leave the liquid in the pot and set to saute mode. Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water. Then whisk the cornstarch mixture into the pot.
• Bring to a simmer and add the mushrooms and onions back to the pot. Season with ½ teaspoon dried thyme and salt and pepper to taste. Cook for 2 minutes until thickened.
• Top the sliced meat with gravy and serve.

Steps:

• In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
• Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
• In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
• Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
• Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.