Cooking Light Pressure Cooker Beef Stock 6 Qt Pressure Cooker Recipes

PRESSURE-COOKER BEEF TIPS

Pressure-Cooker Beef Tips image

These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. Here's one of the best Instant Pot recipes for a quick and easy dinner. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 teaspoons olive oil
1 beef top sirloin steak (1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry red wine or beef broth
1/2 pound sliced baby portobello mushrooms
1 small onion, halved and sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
3 to 4 tablespoons cornstarch
1/4 cup cold water
Hot cooked mashed potatoes

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. , Add wine to cooker, stirring to loosen browned bits. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. , Select saute setting and adjust for low heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes.

Nutrition Facts : Calories 235 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 837mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

CL BEEF POT ROAST AND GRAVY - 6-QT PRESSURE COOKER

CL Beef Pot Roast and Gravy - 6-Qt Pressure Cooker image

Entered for safe-keeping, adapted from Julianna Grimes, September 2010 Cooking Light. Calls for 6- or 8-quart pressure cooker. For best results, use Pressure Cooker Beef Stock for lower sodium but rich taste. Don't omit the parsnips or turnips -- they provide a very mellow flavor. I don't see many potatoes labeled Yukon Gold any more; now they might be called "yellow". A serving = 3 oz. beef, 2/3 cup vegetables, and 2 tablespoons sauce.

Provided by KateL

Categories One Dish Meal

Time 1h36m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons olive oil
3 cups rich homemade beef stock (preferably made in pressure cooker, Cooking Light Pressure-Cooker Beef Stock - 6-Qt Pressure Cooker)
1/2 cup dry red wine
4 fresh thyme sprigs, tied securely together with twine
3 garlic cloves, chopped
3 large parsnips, peeled and diagonally cut into 2-inch pieces
3 large carrots, peeled and diagonally cut into 2-inch pieces
1 lb turnip, each cut into 8 wedges
1 lb yukon gold potato, peeled and cut into 2-inch pieces
1 large onion, cut into 8 wedges
2 tablespoons all-purpose flour
12 fresh thyme sprigs (optional)

Steps:

Sprinkle roast evenly with salt and pepper.
Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
Add roast to cooker. Sauté 5 minutes, browning on all sides.
Stir in 3 cups rich beef stock and wine.
Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
Close lid securely. Return to high pressure, cook 1 minute.
Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
Remove roast. Slice roast thinly, and place on a platter.
Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes).
Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.

Nutrition Facts : Calories 239.6, Fat 7.9, SaturatedFat 3.3, Cholesterol 74.8, Sodium 549.2, Carbohydrate 14.8, Fiber 2.1, Sugar 3.2, Protein 26.2