Flank steak again in the IP 3 qt tonight, rice at 1 to 1.5 was perfect and fluffy.
Added half an onion, 2 cloves of garlic, 2 green onions, and a dash of Worcestershire sauce with salt and pepper. There was NOTHING left over but a bit of rice.
I did cheat and used a ceramic fry pan to saute the meat and vegi's before dumping into the IP.
Plus 1 cup of water and a half teaspoon of better than bouilion beef.
Best part, 7-8 minutes prep time, assembling everything. Load the pot, set it for 9 min high pressure and hot, put the lid on, and walked away.
Half an hour later we have a plate full of awesome. Don't get no better than that.
Last week it was one third of a big round roast, got about the same treatment but more in the pot roast + potatoes and Carrots style.
For a tough cut of meat it was darn tender. And there are 2 more from that roast yet to come.