Ingredients
2 teaspoons canola oil1 beef sirloin tip roast (2-1/2 pounds), halved1-1/2 cups brewed coffee1-1/2 cups sliced fresh mushrooms1/3 cup sliced green onions2 garlic cloves, minced1 teaspoon liquid smoke, optional1/2 teaspoon salt1/2 teaspoon chili powder1/4 teaspoon pepper1/4 cup cornstarch1/3 cup cold water
Preparation
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 teaspoon oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and oil. Add coffee to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add mushrooms, green onions, garlic, liquid smoke if desired, salt, chili powder, pepper and beef.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. Press cancel.
Remove roast and vegetables to a serving platter; tent with foil. Let stand 10 minutes before slicing. Reserve 2 cups cooking juices; discard remaining juices. Transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.
