Don’t know about you, but I love olives in a dish. Green, black it doesn’t really matter. I just love that salty, briny flavor it brings.
So I recently downloaded the book, Pressure Cooker Magic: 101 Fast & Fabulous Recipes by Alison DuBois, (which is really good by the way) and as soon as I saw the picture of Spanish beef included with those lovely green olives I knew I had to give it a test. Plus, there’s wine in there too! Not a lot, which is great, because it means there’s more for me to drink.
Usually when I try a recipe I’ll fiddle with it some. With this one, I cooked exactly as written. I just couldn’t see any reason for change. With that being said, next time I make this I won’t use sirloin, I’ll probably use chuck instead. The sirloin, well it’s sirloin. Enough said.
I think pork would be great too…chops or chunks of pork. And chicken! You would have to adjust cooking time for chicken – bone in chicken reduce to 14 minutes.
PRESSURE COOKER SPANISH BEEF
½ cup flour
1 teaspoon salt, divided
1 teaspoon pepper, divided
2-pound chuck or sirloin steak, cut into 6–8 single-serving-sized pieces
2 tablespoons olive oil
2 tablespoons butter
1 large Spanish onion, cut into thin rings
2 cloves garlic
¼ cup diced Spanish chorizo
¼ cup red wine
2 14½-ounce cans diced tomatoes
¼ cup beef broth
1 bay leaf
½ teaspoon thyme
½ cup sliced pimento-stuffed Spanish green olives, small
In a zip-lock bag, combine flour, ½ teaspoon salt, and ½ teaspoon pepper. Add the steak pieces and toss to coat.
Set your pressure cooker on the brown setting, or saute´ if that’s what your unit has, add the oil. When the oil is hot, add the floured meat to the oil and brown on each side. No overcrowding! Work in batches. Add more oil as needed when browning.
Remove meat to a plate.
When the meat is browned, add the butter, onion, garlic, and chorizo to the pan. Sauté for 1–2 minutes or until sizzling. Add wine, tomatoes, beef broth, bay leaf, thyme, and remaining salt and pepper. Add the steak back to the mixture, including the lovely juices that have collected on the plate.
Secure lid, press the preprogrammed beef button if you have an InstantPot or high pressure setting for 30 minutes.
After 30 minutes, quickly release the pressure and carefully remove the lid. Use tongs to turn the steaks over and stir the mixture. Add the olives.
Reposition the lid and set the cook time for 5 minutes. After five minutes, quick release the pressure and serve with white or yellow rice, potatoes, or polenta.
**NOTE: One quick reminder here, when I say chorizo, I’m not talking about the Mexican kind that comes raw. I’m talking about the dried Spanish kind that you would get on a charcuterie board.Pressure Cooker Spanish Beef - Get goodness on the table tonight!Click To Tweet