Pressure cookers are an ideal path to getting the most spoon-tender meats at lightning speed. These simple cooking devices are used all over Spain, especially for stews and roasts. If you don’t have a pressure cooker, use your InstaPot and follow the instructions for meat.
- 1 17-24 oz. Campo Grande Loin Roast
- Black pepper
- Extra-virgin olive oil
- 2 onions, cut into sixths
- 2 carrots, peeled and loosely chopped
- 4 cloves garlic, peeled
- 1 can beer
- 2 bay leaves
- 1 beef bouillon cube
- 1 Tablespoon thyme leaves
- Rice for 2
- Season Loin Roast with salt and pepper on both sides.
- In a large pressure cooker, heat a splash of olive oil on high heat and sear meat on all sides. Set aside.
- In the same pressure cooker, add onion, carrot, and garlic with the remaining oil from the pan and let cook for about 10 minutes on medium heat.
- Add the beer, bay leaf, bouillon cube, and thyme.
- Close and seal the pressure cooker. Once the knob rises and the pressure rises, start a timer for 15 minutes and let cook.
- Remove from heat and open carefully according to your pressure cooker’s instruction manual. Flip the Loin Roast and close again, repeating the process for another 15 minutes.
- While the meat is cooking, cook enough white rice for 2 people.
- Remove the meat, carrots, and bay leaf from the pot and blend the remaining ingredients with an immersion blender. Taste for salt.
- After the Loin Roast has rested a few minutes, cut into ½-inch filets and serve over rice. Spoon sauce over the meat and serve with carrots on the side. ¡Buen provecho!