Best Pressure Cooker Chinese Beef Stew Food

PRESSURE COOKER BEEF STEW

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.

MOM'S BEEF STEW (PRESSURE COOKER)

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 STEW

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.

BEST PRESSURE COOKER CHINESE BEEF STEW

Steps:

• Heat the pressure cooker on medium high heat until the pan is very hot before placing the beef in an even layer in the pot. Cook until the bottom part of the beef has slightly browned.
• Add in onion and stir fry for 30 seconds.
• Add sugar, soy sauce, cooking wine, ketchup, thirteen spice and white pepper into the pot and stir to combine.
• Add bay leaves, garlic cloves, ginger root and chicken stock into the pot. Add water until the liquid almost covers the beef.
• Lock the lid and set on high pressure, cooking until the pressure cooker starts to hiss. Turn the heat to low/medium low and cook for another 20 minutes.
• Turn off the heat and let stand until pressure releases naturally or manually after 10 minutes. Unlock the lid, remove garlic cloves, bay leaves and ginger from the pot. Skim of the scum and part of the oil. (Do not remove all the oil!)
• Add carrots and white radish to the pot, stir gently to combine and simmer with lid on (no pressure) for 30 - 40 minutes until the carrots and white radishes are completely soft.
• Meanwhile, whisk tapioca starch with water together and set it aside.
• Bring the stew to a boil, stir the starch water again before pouring it in slowly in a circular motion. Stir right away so that the starch would be evenly distributed.
• Add sesame oil and then serve with white rice along with any optional toppings.

PRESSURE COOKER BEEF STEW

Steps:

• Have on hand the following accessories: 1 large platter, 2 dinner plates, 1 cereal bowl, 1 piece paper toweling.
• The list of 8 spices at the end of the recipe make up the Emeril's Essence. These should be mixed together thoroughly before being added to the flour. For a larger portion of Essence that can be stored, multiply all amounts by 4 and just add 1 tablespoon of Essence to the flour.
• Chop up carrots, celery and onion. Set aside. (This can be done the night before and all vegetables placed together in a baggie in the refrigerator.).
• In cereal bowl, combine flour and Emeril's Essence. (Emeril's Essence can be made up anytime in advance and stored.).
• Cube meat into approximately 1 1/2" chunks on large platter, trimming away excess fat as necessary. (Do not cube in advance or meat will be too bloody and not dry enough.).
• Dredge each piece of meat thoroughly in flour mixture and return to platter.
• Place pressure cooker on cooktop and apply medium heat. Add 2 tablespoons olive oil.
• When olive oil is hot, add approximately 1/2 of the meat cubes in order to saute. (Don't crowd meat. It will take 2-2 1/2 batches to cook meat.) Cook meat until well browned on outside, but still pink on inside--about 3-4 minutes per batch.
• When first batch of meat is cooked, transfer to dinner plate, wipe edges of pressure cooker with paper towel, add some more olive oil and place second batch of meat in pressure cooker to saute. Repeat procedure until all meat cubes are browned.
• Reduce heat under pressure cooker to medium-low. Add balsamic vinegar and 1/4 cup stock. Deglaze pan.
• Add carrots, celery, onion and garlic to pressure cooker. Add salt and pepper. Mix well and cook over medium-low heat for 3 minutes.
• Remove all but 1/2 cup vegetables from pressure cooker and set aside on second dinner plate. Wipe down edges of pressure cooker.
• Add to pressure cooker: reserved meat, bay leaves, red wine, and remaining beef stock. Mix well.
• Place lid on pressure cooker. Heat on high until pressure cooker is up to full pressure. Reduce heat to simmer and cook at high pressure for 20 minutes.
• While meat is cooking, take a red potato, slice in half the long way, then slice each half the long way one more time. Make three cross-cuts on each potato "submarine" and keep pieces together in submarine shape on cutting board. Repeat process for second potato. (This method prevents the potato flesh from turning brown while you're waiting to add the potatoes to the stew.).
• When meat has been cooked 20 minutes, remove pressure cooker from cooktop and release pressure using the cold water method. Open lid and add remaining vegetables which have been set aside. Also add potato chunks. Mix well.
• Replace lid on pressure cooker. Place pressure cooker on cooktop over high heat. Bring pressure up to high, reduce heat to simmer, and cook on high pressure for 10 minutes. At the end of 10 minutes, release pressure using the cold water method again.
• Remove lid from pressure cooker and enjoy stew.