PRESSURE COOKER BEEF STEW
Pressure Cooker Beef Stew - a hearty beef stew with potatoes, carrots, green beans, and tomatoes can be on the table in minutes when you use a pressure cooker.
Provided by Lana Stuart
Categories Soups and Stews
Time 30m
Number Of Ingredients 11
Steps:
- Cut the beef stew meat into bite size pieces. Do the same with the potatoes, carrots and onions.
- Heat the pressure cooker over medium high heat. Add the oil and stew meat. Stir and cook until the meat is well browned all over. Add the potatoes, carrots, onion, beans with their liquid, and tomatoes with their liquid. Add salt and pepper to taste.
- Place the lid and weight on the pressure cooker according to your manufacturer's instruction. Heat on medium high setting until pressure is achieved (weight begins to rock gently and steadily). Continue cooking for 15 minutes.
- At the end of the 15 minutes cooking time, reduce the pressure immediately by running cold water on the top of the pressure cooker. When pressure releases, open the top of the cooker and place it back on the stove.
- Combine the cornstarch and cold water in a small bowl. Bring the stew back up to the boil, add the cornstarch and water and stir until thickened.
- Serve over rice or noodles.
Nutrition Facts : ServingSize 1, Calories 568 kcal, Carbohydrate 68 g, Protein 40 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 283 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 11 g
PRESSURE COOKER BEEF STEW
Comfort food when you need it-you can have this hearty Instant Pot / Pressure Cooker Beef Stew cooked and on your table in under an hour.
Provided by Pressure Cooking Today
Categories Beef
Time 47m
Number Of Ingredients 16
Steps:
- Season the beef generously with salt and pepper.
- Select Sauté and add the vegetable oil and butter to the pressure cooking pot. When the butter is melted, brown the meat in batches for about 5 minutes per batch until all the meat is browned-do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.
- Add the onion to the cooking pot. Sauté for about 3 minutes, stirring frequently, until softened. Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom of the pot.
- Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with any accumulated juices. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Add the potatoes, carrots, and celery. Replace the lid and cook on High Pressure for 2 minutes more.
- When the second cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Remove and discard the bay leaves.
- In a small bowl, whisk the flour and cold water until smooth. Add 1 cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.
- Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Stir in the corn and peas. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 702 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 131 milligrams cholesterol, Fat 28 grams fat, Fiber 8 grams fiber, Protein 47 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 604 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
PRESSURE COOKER BEEF STEW
Steps:
- Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function) over medium-high heat. Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Brown Beef Brisket: Trim off excess fat on the beef brisket. Then, generously season the beef brisket with kosher salt and pepper. Add 1 tablespoon (15ml) olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Sear both sides of brisket for roughly 5 minutes per side without constantly flipping. Then, remove beef brisket and set aside on a chopping board.
- Make Chicken Stock Mixture: While the brisket is browning in the pressure cooker, combine unsalted chicken stock, Worcestershire sauce, regular soy sauce, fish sauce, and tomato paste in a medium bowl.
- Saute Vegetables: Add 1 tablespoon (15 ml) of olive oil to the pot, then add onion and season with kosher salt and pepper. Cook until the onions are tender and brown, then add garlic and stir until fragrant. Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.
- Deglaze: Add a dash of sherry wine and completely deglaze the bottom of the pot with a wooden spoon. Then, allow the wine to reduce. Add the Chicken Stock Mixture to the pot.
- Cut Beef Brisket: Cut the beef brisket into 1 - 1.5 inches cube chunks, then toss with flour.
- Pressure Cook Beef Stew: Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don't stir the beef briskets as you don't want too much flour to get into the stock mixture. Then, add bay leaves and rub dried thymes against your fingers and sprinkle them in the pot. Add the potatoes on top. Pressure Cook at:Electric Pressure Cooker: High Pressure for 70 minutes, then Natural ReleaseStovetop Pressure Cooker: High Pressure for 55 minutes, then Natural Release
- Serve Pressure Cooker Beef Stew: Add salt and pepper to taste. Serve immediately with pasta, rice, or just eat it as is.
- Optional step: For more texture, add additional parboiled potatoes, chopped carrots, and chopped celery to the stew. Cook until the vegetables are tender.
Nutrition Facts : Calories 409 kcal, Carbohydrate 15 g, Protein 40 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 950 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
PRESSURE-COOKER BEEF STEW
I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. -Joanne Wright, Niles, MI
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 530 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 403mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 36g protein.
MOM'S BEEF STEW (PRESSURE COOKER)
I grew up with this recipe and now I make it for my family...my picky hubby and kids gobble it right up...and it can be made so quickly in the pressure cooker. To make an easy Beef soup, omit the potatoes, add more water and a few boullions and serve with egg noodles or rice.
Provided by Curlee827
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear - this gives the stew such yummy flavor.
- Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).
- Lock the pressure cooker lid in place and bring to high pressure over high heat.
- Cook 15 minutes.
- Cool pot immediately and serve. ENJOY!
- Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.
PRESSURE COOKER BEEF AND VEGETABLE STEW RECIPE
Steps:
- Combine stock, gelatin, tomato paste, soy sauce, anchovies or fish sauce, and Worcestershire sauce in a blender and blend on high speed until homogeneous. Set aside.
- Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by three-quarters, about 3 minutes. Add reserved stock mixture.
Nutrition Facts : Calories 697 kcal, Carbohydrate 37 g, Cholesterol 237 mg, Fiber 6 g, Protein 85 g, SaturatedFat 8 g, Sodium 1413 mg, Sugar 9 g, Fat 23 g, ServingSize Serves 6, UnsaturatedFat 0 g
PRESSURE COOKER CURRY BEEF STEW (AN INSTANT POT RECIPE)
The easiest and quickest pressure cooker curry beef stew recipe that yields the best results.
Provided by Maggie Zhu
Categories Main
Time 40m
Number Of Ingredients 16
Steps:
- Add all the ingredients listed under "Bottom layer" above into the Instant Pot. Stir to mix well.
- Spread the onion into a single layer on top of the Bottom layer. Add the beef chunks on top of the onion without overlapping. Smear tomato paste onto the beef as evenly as possible.
- Sprinkle all the "top layer" ingredients onto the beef as evenly as possible.
- Seal the Instant Pot. Set on Manual at high pressure for 30 minutes. Use natural release when done. (*Footnote 1)
- Taste the beef and adjust seasoning by adding more salt if needed. Remove the bay leaves and the chili peppers and discard them. Stir everything to mix well. You can store the beef curry in an airtight container in the fridge for 3 to 4 days, or serve directly. (*Footnote 3)
- (Optional) To add veggies to your curry, simply microwave some frozen green peas or green beans in microwave and add them into the curry. You can also turn on the saute function of your Instant Pot, add the veggies, and cook until they are done.
- Serve hot over steamed rice.
Nutrition Facts : ServingSize 4 g, Calories 481 kcal, Carbohydrate 14.9 g, Protein 32.4 g, Fat 32.6 g, SaturatedFat 12.7 g, Cholesterol 117 mg, Sodium 774 mg, Fiber 3.7 g, Sugar 7.6 g
PRESSURE COOKER BEEF STEW
This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.
Provided by MISSCANADA
Categories Soups, Stews and Chili Recipes Stews Beef
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
- Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
- Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
- When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
- Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.
Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g
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