Super Fast Pressure Cooker Bean Stew Recipes

PRESSURE COOKER BEEF STEW

Pressure Cooker Beef Stew image

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

Ingredients

1 tablespoon vegetable oil
1 small onion, diced
2 pounds cubed beef stew meat
5 carrots, peeled and diced
8 medium baking potatoes, peeled and cubed
2 cubes beef bouillon
2 cups water
2 teaspoons cornstarch
2 teaspoons salt, or to taste

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

SUPER-FAST PRESSURE COOKER BEAN STEW

Super-fast pressure cooker bean stew image

Categories Lunch Brunch Soup/Stew Stew Dinner

Number Of Ingredients 1

Ingredients

2 carrots

Steps:

Put the stuff in the pressure cooker. cook 25 minutes

RUTH'S PRESSURE-COOKER WHITE BEAN STEW

Ruth's Pressure-Cooker White Bean Stew image

Marak Al-Fasoulia, a tomato based stew served over rice or with warm crusty bread, is a welcomed dish on chilly days. This Middle Eastern comfort food can be made with or without meat. Chaldean, Assyrian, and Iraqi home cooking.

Provided by CafeYorkie

Categories Beans

Time 1h

Yield 5 Cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb dry white bean, rinsed (no need to pre-soak)
1 lb stewing beef, cut in 1 inch cubes (optional)
1/2 tablespoon olive oil
1/2 onion, diced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon baharat or 1 pinch ground cloves
1/4 teaspoon Italian herb seasoning
1 (15 ounce) can tomato sauce
2 1/2 cups water
2 tablespoons lemon juice

Steps:

Set electric pressure cooker to "Sauté" and warm up olive oil.
Add stew beef and stir until it starts to brown.
Add onions and stir until translucent.
Add all spices and seasoning and stir for a minute.
Add all remaining ingredients including beans.
Reset pressure cooker to "Meat" on high for 50 minutes.
Place lid on cooker and close the valve.
Serve over rice or along side warm crusty bread. A side salad is a nice accompaniment.

Nutrition Facts : Calories 237.4, Fat 2.4, SaturatedFat 0.4, Sodium 1157, Carbohydrate 41.9, Fiber 10.5, Sugar 6.5, Protein 14.9

PRESSURE-COOKER BEEFY CABBAGE BEAN STEW

Pressure-Cooker Beefy Cabbage Bean Stew image

While we were on a small-group quilting retreat, one of my friends made this wonderful recipe for dinner. We all loved it and have since passed the recipe around for others to enjoy-now I'm passing it on to you. -Melissa Glancy, La Grange, Kentucky

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 pound lean ground beef (90% lean)
3 cups shredded cabbage or angel hair coleslaw mix
1 can (16 ounces) red beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 cup water
3/4 cup salsa or picante sauce
1 medium green pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon pepper

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Return beef to pressure cooker., Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 591mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

PRESSURE-COOKER BEEF AND BEANS

Pressure-Cooker Beef and Beans image

This deliciously spicy steak and beans over rice will have friends asking for more. It's a favorite in my recipe collection. -Marie Leamon, Bethesda, Maryland

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds boneless round steak
1 tablespoon prepared mustard
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 medium onion, chopped
1/2 cup water
1 teaspoon beef bouillon granules
1 can (16 ounces) kidney beans, rinsed and drained
Hot cooked rice

Steps:

Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 6-qt. electric pressure cooker; add tomatoes, onion, water and bouillon., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. Stir in beans; heat through. Serve with rice.

Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 574mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

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