Veal Stew For Pressure Cooker Recipe 45

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INSTANT POT VEAL STEW



Instant Pot Veal Stew image

The Instant Pot creates a tender flavorful veal stew with tomatoes, carrots, celery, garlic, onions, spinach and potatoes, bathed in a rich sauce.

Provided by Cheryl

Categories     Main Course

Time 1h10m

Number Of Ingredients 17

1 1/2 pounds veal stew meat, cut into cubes (1 1/2-2 inches/3.8-5 cm (larger pieces will need increased cooking time))
2 tablespoon flour
seasonings: salt, pepper
3 tablespoon oil, divided
1 medium onion, chopped ((about 1 cup))
3 garlic cloves, minced ((3 teaspoons))
1 1/2 cups diced carrots, 1 inch ((2 carrots))
1 1/2 cups diced celery, 1 inch ((2-3 ribs))
1 1/2 cups diced potatoes, 1 inch ((1 medium))
1/2 cup dry white wine ((or red wine if you don't have white))
1 1/2 cups canned tomatoes without juice ((~396 ml can))
1 cup chicken broth ((or more if sauce too thick))
1 teaspoon dried thyme
3 cups fresh baby spinach
zest of small lemon (optional)
salt and black pepper to taste
2-3 Tbsp cornstarch stirred into 3 Tbsp water

Steps:

  • PREPARE VEAL: Pat veal dry with a paper towel (to help with a good brown sear on the meat). Sprinkle veal with salt and pepper. Dredge veal with flour until lightly coated.
  • SAUTE VEAL: Set instant pot to SAUTÉ function. Heat 1 tablespoon of olive oil. Add half of the veal cubes and sauté on all sides for about 5 minutes to brown. Don't crowd pot. Transfer to plate. Repeat by adding 2nd tablespoon of oil and sautéing remaining veal.
  • SAUTE AROMATICS: Add last tablespoon oil. Add onions and sauté for a few minutes. Add garlic and sauté for 30 seconds. Add wine and cook until almost evaporated, about 1-2 minutes, scraping up the browned bits with a wooden spoon. Turn instant pot OFF.
  • BUILD STEW AND COOK: Press PRESSURE or MANUAL on HIGH and use the + and - buttons to adjust time to 25 minutes. Add and stir together carrots, celery, potatoes, tomatoes, veal, broth, thyme and 1/4 tsp salt and pepper. Close and lock instant pot lid. Turn vent knob to SEALING position. It will take about 15 minutes to reach pressure and begin countdown. When finished, do a natural release method for 10-15 minutes, then turn to VENTING to do a quick release of the remaining pressure. Unlock lid. Turn pot to OFF
  • FINISH STEW: Press SAUTÉ. Add spinach and stir until wilted, about 1 minute. Add cornstarch slurry to the cooking liquid in the pot and stir for 1-2 minutes until thickened. Add zest if using or a squeeze of lemon juice. Taste and adjust seasonings (salt, pepper, thyme). Ladle into bowls and serve with hot crusty bread and butter if desired. Or over egg noodles or rice.

Nutrition Facts : Calories 515 kcal, Carbohydrate 34 g, Protein 39 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 139 mg, Sodium 858 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

VEAL STEW - FOR PRESSURE COOKER RECIPE - (4/5)



Veal Stew - for Pressure Cooker Recipe - (4/5) image

Provided by á-122

Number Of Ingredients 10

! 1/2 lbs. veal stew - 1 inch cubes
1 c. red wine
1 large onion - chopped
1 clove garlic - chopped
1 T. mixed herbs
salt and pepper
1 16 0z. bag frozen peas and carrots
4 diced potatoes
1 can (14 ozs.) diced tomatoes
At end, a mixture of 2 T. flour dissolved in 1/2 c hot water

Steps:

  • 1. Brown veal in some olive oil in a pressure cooker. 2. Add onions, garlic, wine, salt, pepper and herbs. Cook 6 minutes in pressure cooker, with regulator rocking gently. Cool down immediately. 4. Add tomatoes, peas and carrots and potatoes. Bring up to pressure and cook for 3 minutes, with regulator rocking gently. Cool down immediately. 5. Add mixture of flour and water to stew to thicken.

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