The best way to cook a roast is first under high heat or pressure for the first few minutes, and then a slow roast at a lower temperature for the rest of time. To do this, secure the lid and lock it with the pressure valve sealed. Cook on high pressure for 5 minutes, and after time is up, on keep warm for 35 minutes. If you're looking for medium-rare meat that is mostly pink with a red centre, aim for a temperature of around 135 degrees F.
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