Servings: 4

1- 1/1 lb.     Sirlion, Chuck Roast, Skirt Steak, Flank or Eye of Round Roast 1- 1/1 lb.     Sirlion, Chuck Roast, Skirt Steak, Flank or Eye of Round Roast
Salt and Pepper Salt and Pepper
2 Tbsp. Oil 2 Tbsp. Oil
½ Onion, diced (or onion powder) ½ Onion, diced (or onion powder)
2-Tsp. Garlic minced 2-Tsp. Garlic minced
1-1/2 C Beef Broth ( set ½ Cup aside) 1-½ C Beef Broth ( set ½ Cup aside)
¾ C Teriyaki sauce ¾ C Teriyaki sauce
1/3 C Brown Sugar ⅓ C Brown Sugar
½ Red Pepper Sliced ½ Red Pepper Sliced
4-5 Slices of Fresh Pineapple 4 to 5 Slices of Fresh Pineapple

Slice meat against the grain. Warm IP on sauté to HOT and add 2 Tbsp. oil. Salt and Pepper the meat and add a ⅓ at a time and brown on both sides.  Remove meat and add Onion and garlic and sauté for 1 minute. Now add 1 Cup of Beef broth and deglaze the pot. Turn pot off and add the mixture of ½ Cup Beef broth and ¾ Cup Teriyaki Sauce and Brown Sugar, mix together with whisk. Throw in half of the Red peppers and Pineapple. Place lid on and lock, set to seal. Cook on High pressure “Manual” for  12 minutes and then let it NPR.
IF meat is tender enough, turn IP to sauté and add a slurry of 1 Tbsp. Cornstarch mixed with 2 Tbsp. of Teriyaki Sauce liquid.  Add the rest of the Red Peppers and Pineapple and simmer to thicken.

Took about 3-5 minutes to reach pressure as the pot was already hot. Cook for 11 minutes. NPR took 15 minute. Thicken on sauté 1-2 minutes  Took about 3 to 5 minutes to reach pressure as the pot was already hot. Cook for 11 minutes. NPR took 15 minute. Thicken on sauté 1 to 2 minutes