Sauerbraten

In an 8-quart pressure cooker, heat oil over medium. Sprinkle meat with 1/2 teaspoon salt and cook, in batches if necessary until meat is brown, about 3 minutes per side. Remove.

Off the heat, stir together wine, water, vinegar, sugar, cloves, allspice, and 1/2 teaspoon salt. Add carrots, onion, garlic, gingersnaps, and raisins; stir to combine. Add meat.

Close lid of pressure cooker and place cooker over high heat. Once the pressure is up to high and the valve begins to rattle, reduce heat to medium-low (pressure will still be up, but not as high). Cook 45 minutes. Remove from heat. Allow pressure to come down on its own and once it has, remove lid. Transfer meat to a platter. Taste sauce for salt and season if necessary. Spoon off any fat from the top of the sauce and spoon over vegetables and meat.