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Instant Pot Braciole

This Instant Pot Braciole is so incredibly flavorful, and is classic Italian cuisine. But made super simple in the Instant Pot. What normally takes hours of low and slow braising in the oven, comes together in just under an hour with your Instant Pot. So delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 people
Calories: 699 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • ¼ lb Italian sausage about 2 links, casings removed
  • ⅓ cup Panko bread crumbs
  • 2 tablespoon Parmesan Cheese grated
  • 1 tablespoon parsley fresh, chopped
  • 1 tablespoon basil fresh, chopped
  • 1 large egg
  • 4 Round steaks thinly sliced, pounded (if necessary) to about ¼-inch thickness
  • Kosher salt and freshly ground black pepper
  • 3 oz prosciutto thinly sliced
  • 3 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 carrot peeled and chopped
  • 1 rib celery chopped
  • 2 tablespoon tomato paste
  • ½ cup dry red wine
  • 1 28 oz. can crushed tomatoes
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 2 tablespoon fresh parsley chopped, for garnish

Instructions

    Cup of Yum
  1. In a medium-size bowl, stir together with a fork the sausage, bread crumbs, Parmesan, parsley, basil, and egg until well combined.
  2. Season the steaks on both sides with salt and pepper.
  3. Arrange 1 to 2 slices of prosciutto over each steak.
  4. Using the fork, spread filling evenly over the prosciutto on each steak, leaving a border of about ¼-inch on all sides.
  5. One steak at a time, starting at a short edge, roll each steak up.
  6. Securely tie the roll with twine at intervals along the roll, and then again with one string lengthwise. Alternatively, secure the roll with toothpicks.
  7. Turn the Instant Pot to SAUTÈ and heat the oil on More/High until shimmering.
  8. Add the steak rolls and cook, turning them frequently, until browned on all sides, about 5 to 6 minutes. Using tongs, remove from the pot and set aside.
  9. To the pot, add the onions, garlic, carrot, celery and cook until they start to become tender, about 4 minutes.
  10. Add the tomato paste and stir until well blended.
  11. Add the wine and bring to a boil.
  12. Stir in tomatoes, oregano and bay leaves.
  13. Nestle the rolls into the sauce.
  14. Lock the lid into place and cook at MEAT/STEW or PRESSURE COOK or MANUAL on High Pressure for 30 minutes.
  15. When finished cooking, select CANCEL and let pressure release naturally for 10 minutes. Then carefully move the valve to Steaming to allow for Quick Release.
  16. Carefully remove the rolls and transfer to a cutting board.
  17. Taste the sauce, and add more salt and pepper, if desired.
  18. Using a sharp knife, cut the beef crosswise into slices about ½-inch thick, removing the twine as you cut.
  19. Spoon some of the sauce onto a platter, and place the slices on top of the sauce, spooning more sauce over the top.
  20. Garnish with chopped parsley.  Serve at once!

Nutrition Information

Calories 699kcal (35%) Carbohydrates 12g (4%) Protein 62g (124%) Fat 28g (43%) Saturated Fat 7g (35%) Cholesterol 226mg (75%) Sodium 657mg (27%) Potassium 1152mg (33%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 3125IU (63%) Vitamin C 10mg (11%) Calcium 124mg (12%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 699

% Daily Value*

Calories 699kcal 35%
Carbohydrates 12g 4%
Protein 62g 124%
Fat 28g 43%
Saturated Fat 7g 35%
Cholesterol 226mg 75%
Sodium 657mg 27%
Potassium 1152mg 25%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 3125IU 63%
Vitamin C 10mg 11%
Calcium 124mg 12%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.