Instant Pot Jalapeno Rouladen
This Instant Pot Jalapeno Rouladen is the bomb! Thin cut seasoned beef stuffed with fresh herbs, cheese, and jalapenos then cooked in beef broth and salsa verde then served over mashed potatoes it's a delight for dinner! Easy to pull together, and can be made a day ahead to put into the pressure cooker the next day after work for a quick weeknight dinner!
Prep Time 35 minutes
Cook Time 25 minutes
Servings 8 servings
- 1 pound Milanesa or thin cut beef
- 1 1/2 tbsp Montreal Steak seasoning see post above for alternate seasoining
- 2 cups sharp cheddar cheese can substitute with colby jack or similair cheese
- 12 ounces canned jalapeno slices
- 2 cups beef broth I used unsalted
- 1 1/2 cups salsa verde
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro may be omitted if sensitive to cilantro
Lay the beef on the cutting board with the narrower end closest to you. Season with Montreal steak seasoning or alternate seasoning listed above in the post.
Layer the fresh herbs, cheese, and sliced jalapenos on the beef.
Roll starting with the narrow end, tuck in the ends as you finish. Turn seam side down on the cutting board, and tie up with twine. These can be store overnight at this point, and then cooked the next day if desired.
Put the rack in the Instant Pot, and add the beef broth. Layer the prepared beef rolls with the salsa verde in the pot.
Seal the lid, and cook on high (normal) pressure for 15 minutes then follow with a natural pressure release. Serve immediately, or store in an airtight container for up to one week.
Serving: 1serving | Calories: 231kcal | Carbohydrates: 7g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 740mg | Potassium: 477mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1409IU | Vitamin C: 57mg | Calcium: 241mg | Iron: 2mg