Instant Pot Beef Morcon
Beef Morcon is a savory Filipino beef roulade cut into thin sheets, rolled with fillings such as bacon, sausages or hotdogs, hard boiled eggs, sweet pickles or dill, carrots and cooked in an Instant Pot.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Instant Pot Beef Morcon Ingredients
- 2 pounds Top Round
- 5 tablespoons calamansi or juice from 1 lemon
- ½ cup soy sauce
- ¼ teaspoon ground black pepper
- 12 slices bacon
- 1 medium carrot peeled and cut lengthwise
- 2 hotdogs or chorizo de bilbao
- 3 pieces Dill Spears or Sweet Pickles cut lengthwise
- Cheddar cheese sliced lengthwise
- 4 hard boiled eggs peeled and cut in half
- ½ cup flour
- ¼ cup oil
- Kitchen twine
Instant Pot Beef Morcon Sauce
- 1 small onion chopped
- 4 cloves garlic minced
- marinade used on beef
- 1 can 8 oz – 227g tomato sauce
- 2 ½ cups beef broth or water
- 2 bay leaves
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 1 small can 4 oz liver spread optional
- ¼ cup grated cheddar cheese
For instructions on how to prepare morcon, please visit my original Morcon recipe. When ready cook in an instant pot, please come back to this page. There is a link to go back to this page.
Set your Instant Pot to “Saute”. Set it to Low. Wait until the inner pot is hot.
Add 3 tablespoons oil. When hot, brown the morcon. Remove from pot once it is brown. Set aside.
Add more oil if needed. Saute onion until translucent.
Toss-in the garlic and cook until golden.
Pour the marinade and bring to a boil.
Add bay leaves, tomato sauce, broth and garlic powder.
Now it is time to use the Instant Pot Pressure Cooker.
Put the lid and close it.
Point the “Steam Release Handle” to “Sealed”.
On the Display, press the PRESSURE COOKER.
Set to NORMAL
Set time to 25 minutes. (Note: Meat will get tender quicker using the pressure cooker mode. I prefer to set the time by installment. If I need more than 25 minutes I can repeat the same procedure. When making Morcon you don’t want the meat falling apart. With my instant pot the meat was tender in 25 minutes.Note: Different type of meat will require adjusting the cooking time. Unfortunately, at first it is a trial and error.
Display will show ON.
Then a 25 minute count down.
Once done the display will show the elapsed time showing the letter “L with a #’. At this point press CANCEL.
It is done. There are 2 ways to open the lid.
NOTE: DO NOT PUT YOUR FACE OR HANDS OVER THE STEAM RELEASE. IT WILL BURN YOUR SKIN IF STEAM IS RELEASED.
To force open the lid immediately after cooking you can manually release the steam. First cover the top lid with towel. Use a mitten and point the “RELEASE STEAM HANDLE” to VENT. Steam will be released. It is Ok to open the lid.
The second way is to wait when the “FLOAT VALVE” goes down which might be a while.This is the method I used.
It is time to open the lid.
Remove morcon with a tong.
Change Instant Pot setting to “SAUTE”.
Set the time to 10 to 30 minutes.
Display will change to “OK”.
Let the sauce simmer until reduced. Once reduced, you may press CANCEL to stop the cooking program.
Unplug the Instant Pot. Let the morcon cool down a bit. Remove the twine.
Slice morcon. Add sauce on morcon or serve it on the side.
I use Instant Pot 6 quarts 7 in 1 Model IP-DUO60 V3. This is a good size for a family of 4. Depending on the dish cooked it can serve up to 6 people.
Calories: 645kcal | Carbohydrates: 17g | Protein: 52g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 257mg | Sodium: 2026mg | Potassium: 905mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1980IU | Vitamin C: 9.1mg | Calcium: 114mg | Iron: 5.2mg