This is the recipe I used which is not a pressure cooker recipe, but can easily be use by using your IP to saute, brown your meat and do the wine reduction. Just don’t put it in the oven. If you like your roast cooked longer… cook it longer. It’s a great recipe with fantastic flavor. The polenta was a wonderful change from potatoes. Really good. (I didn’t use pancetta, just thick cut bacon).
And in my personal opinion the polenta was a necessary element to put this meal over the top (and the wine 😉 )https://www.epicurious.com/recipes/food/views/beef-braised-in-red-wine-236986
I also use my rice cooker to steam veggies, make quinoa, oatmeal, etc. But here is a polenta rice cooker recipe. http://www.geniuskitchen.com/recipe/rice-cooker-polenta-aka-no-stir-polenta-405063
The wine was from Harbinger Winery in Port Angeles, WA, which I highly recommend.
