Pressure Cooker Mexican Roast Beef w/ vegetables & roasted chipotle salsa sauce

Ole! Add some spicy flavor to an ordinary pot roast and go mexican style with this recipe using traditional south-of-the-border ingredients. This is an entire meal with roast, vegetables, and uniquely flavored gravy all from one pot and in record time, so your cleanup time will be greatly reduced.

The Roasted Salsa:

4 (1/4-1/2oz dried chipotle chiles, or 1 (7oz) can chipotle chiles in adobo sauce

1 small head of garlic

6 medium tomatillos, husked, rinsed & halved

1/2 cup finely chopped cilantro stems & leaves

If using dried chiles, heat a heavy (cast iron) skillet over medium heat. Cut open the chiles & remove the stems & seeds. Cut the larger ones into smaller pieces & place in the hot skillet to toast, pressing flat with a spatula until they darken slightly and release their aromas. Watch closely, this will only take about 60 seconds. Do not over toast the chiles or they will have a bitter taste. In a small bowl, cover the toasted chilies with boiling water and let them soak for 30 minutes. Drain and discard water. While the chiles are soaking, preheat the broiler. Cut off the tip of the garlic head, slicing through the top of the cloves. Place the head of the garlic on a plate, cut side up, and cover tightly with microwave safe plastic wrap. Microwave for about 5 minutes or until the cloves have softened. Remove the plastic wrap and let stand until cool enough to handle. Pull the cloves apart and squeeze out the garlic. Roast the tomatillos on a baking sheet 4" below the broiler until blackened on one side, about 5 minutes. Use long handled tongs to turn and roast the other side. Put the tomatillos and any juice, the chilis, garlic and cilantro into a food processor or blender and process to a fine textured puree.

The Roast:

3-4lb boneless beef round, chuck or rump roast

1/2 cup all purpose flour

1-2 tbsp vegetable oil

2 spanish onions, thickly sliced into rings

1 (12oz) bottle mexican beer

2 tsp ground cumin

1/2 tsp salt & freshly ground pepper

2 medium size pasilla, poblano or anaheim chilis, seeded & cut into strips

4 medium carrots, peeled & cut into 1/2" rounds

2 chayote squash, peeled, pitted & cut into 1" cubes

6 medium red potatoes, scrubbed & quartered

2 cups frozen whole kernel corn

1. Dry the meat with paper towels and dredge in the flour. Heat oil in the pressure cooker over medium-high heat (saute function set to "normal"). Add the meat, cook until well browned on all sides and set aside. Add the onions and cook, stirring until they are deeply browned and well caramelized (about 8 minutes). Deglaze the cooker with the beer, scraping up all the browned bits. Stir in the salsa mixture, cumin, salt and pepper. Return the roast to the cooker and lock the lid in place. Bring to 15 psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 35 minutes. (Push "meat", "manual" or "pressure cook" set to high pressure, for 35 minutes with a full natural release) Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops. Turn the meat over and add the chiles, carrots chayotes, potatoes & corn distributing them evenly. Lock the lid in place, bring to 15 psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure and cook for 5 minutes more. (Push pressure cook, set to high pressure, for 5 minutes with a quick release) Remove from heat and use the quick release method to depressurize. Carefully open lid after pressure drops.
2. Transfer the roast to a serving platter and slice across the grain. Scoop out the vegetables with a slotted spoon, transfer to a large serving bowl. Skim off any excess fat from the surface of the sauce. Adjust the seasoning to taste. Pour the salsa sauce into a serving bowl to ladle over the meat and vegetables. 

Serves 6

Cooks note: Substitute a pork roast for the beef for an interesting variation to this recipe.

Heidi's notes: Instant pot high pressure is 10-12 pounds per square inch. A stove top cooker can go as high as 15psi. The cook times are almost always the same, or very close to the same when translating from stove to instant pot.

Taken from this book (written specifically for stove top pressure cooking, but can easily translate to electric IP once you have an idea of the basics:

https://smile.amazon.com/Miss-Vickies-Pressure-Cooker-Recipes/dp/0764597264/ref=sr_1_3?ie=UTF8&qid=1541881747&sr=8-3&keywords=miss+vickies+big+book+of+pressure+cooker+recipes