Ingredients
1 boneless beef chuck roast (3 to 4 pounds) 1/2 teaspoon salt1/2 teaspoon pepper1 tablespoon olive oil1 cup reduced-sodium beef broth1 medium onion, cut into 1-inch pieces1/2 pound sliced fresh mushrooms8 ounces fresh snow peas, trimmed3/4 cup Asian black bean sauce2 tablespoons cornstarch2 tablespoons cold waterHot cooked rice4 green onions, sliced
Preparation
Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil.
Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.
Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes.
In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.
