2 - .87ounce gravy mixpackets of your favorite powdered brown gravy mix
1 - .87ounceau jus mixpacket of powdered
1dry onion soup mix packet
1/3 cup milk
3 tablespoonscorn starch
Set your Instant Pot to saute, add olive oil then sear the roast on both sides.
Add in all of the packets, parsley followed by the water. Whisk until blended well.
Close the lid and seal, making sure that the value is set on SEALING.
Use the manual button and t set the pressure on high for 15 minutes per pound.
When done cooking let the pressure release naturally for about 20 minutes.
Whisk 3 tablespoons cornstarch into 1/3 cup cold milk
Remove meat, then turn Instant pot to sautee.
I like to drain the grease out of the cooked broth using an OXO Fat Separator first. Then return broth to Instant Pot
Add cornstarch and milk mixture to Instant Pot. With emersion blender, mix for 30 seconds. Cook for 4 minutes.
Raw meat is perishable and should not be left at room temperature for more than 2 hours. 1 hour if room temperature is above 32°C / 90°. When using the [Delay Start] program, do not set time for more than 1-2 hours. We recommend to pre-cook meat and select [Keep Warm] or [Warm] program to maintain the food at the correct serving temperature.
Do not try to thicken the sauce before cooking. Corn starch, flour or arrow-root may deposit on the bottom of the inner pot and block heat dissipation. As a result, the pressure cooker may overheat.