Deep Dark Black Coffee Express Pressure Cooker Recipe
< 30 minutes
< 90 minutes
2 teaspoons instant coffee granules
11/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 boneless beef chuck roast (about 2 pounds)
1 tablespoon vegetable oil
2 cups sliced mushrooms
1 cup chopped onions
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
Combine coffee granules, chili powder, salt and pepper in small bowl; stir to blend. Rub evenly onto beef. Press BROWN/SAUTÉ on Crockpot™ Express Pressure Cooker; heat oil on HIGH. Add beef; cook 3 minutes per side or until browned. Remove to cutting board. Add mushrooms and onion to cooking pot; sauté 5 minutes or until vegetables are tender. Add broth, Worcestershire sauce and garlic powder; stir to scrape up browned bits. Place beef on vegetables. Secure lid. Press MEAT/STEW, set pressure to HIGH and time to 60 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Remove beef to cutting board; let stand 10 minutes before slicing. Press BROWN/SAUTÉ; cook sauce and vegetables 5 minutes to thicken slightly. Slice beef; serve with sauce and vegetables.