Italian Braciole Express Pressure Cooker Recipe

Prep Time
< 30 minutes
Cook Time
< 30 minutes
  • 2 pounds beef round steak, thinly sliced
  • 2 slices whole grain bread, toasted and crumbled
  • ½ cup chopped onion
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic
  • 3 tablespoons olive oil, divided
  • 1 teaspoon Italian seasoning
  • 1 egg
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 jar (24 to 26 ounces) tomato-basil pasta sauce, divided
  • ½ cup beef broth
  • Hot cooked pasta (optional)
  • Chopped fresh Italian parsley (optional)
  1. Place beef on large cutting board. Pound into 1/4-inch thickness; cut evenly into two pieces.
  2. Combine bread, onion, cheese, garlic, 2 tablespoons oil, Italian seasoning, egg, salt and pepper in food processor or blender; pulse just until mixture is moistened but still chunky. Divide bread mixture evenly over steak pieces; roll tightly to enclose filling. Tie each with kitchen string to secure.
  3. Press BROWN/SAUTÉ on Crockpot™ Express Pressure Cooker. Heat remaining 1 tablespoon oil on HIGH. Add steak rolls; cook and turn 6 minutes or until browned on all sides. Remove to large plate. Wipe Cooking Pot clean.
  4. Combine 1/2 jar pasta sauce and broth in Cooking Pot; stir to blend. Add rack; top with steak rolls. Secure lid. Press MEAT/POULTRY, set temperature to HIGH and time to 20 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
  5. Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Remove steak rolls to large cutting board; cover with foil to keep warm. Remove rack from Cooking Pot. Press BROWN/SAUTÉ. Add remaining 1/2 jar pasta sauce; stir to blend. Cook on HIGH 3 to 5 minutes or until sauce is heated through. Cut steak rolls evenly into 14 pieces. Serve with sauce over pasta, if desired. Garnish with parsley.
Express Pressure Cooker