INGREDIENTS
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2-4 pound beef roast (no longer than the width of the pressure cooker)
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1 1/2 cups chicken stock
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1 tablespoon olive oil
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2 pounds potatoes (roughly cubed)
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1 pound carrots (peeled)
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1 bunch parsley (chopped)
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1 cup red wine
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4 tablespoons butter (unsalted)
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2 tablespoons thyme (fresh)
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4 tablespoons pistachio (chopped)
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4 ounces pistachio nuts (crushed, shelled and salted)
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1 tablespoon black pepper
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2 tablesoons fresh thyme