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.
PRESSURE COOKER BEEF STEW
Have you ever had a craving for something warm and hearty...but just a little bit too late in the day? Imagine it is late afternoon on a snowy winter day and you start dreaming about dinner. Beef stew! Yes, that fits the bill. The only problem is, you will never be able to develop those incredible, slow-cooked flavors by mealtime. In comes the MultiPot! Your pressure cooker can get all the flavor of a classic beef stew in just a fraction of the time! What are you waiting for? Open up a bottle of red wine and get cooking!
Provided by Team Mealthy
Categories Dinner
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine flour, 1 teaspoon salt, paprika, and black pepper in a gallon-size resealable plastic bag. Seal and shake to mix ingredients. Add beef to bag, seal, and shake to coat. Heat oil and butter in pressure cooker set to Sauté on Normal. Working in batches, cook beef in hot oil and butter until browned, 5 to 10 minutes per batch; remove with a slotted spoon to a plate. Cook onion in the remaining oil until translucent, about 5 minutes; add garlic and cook until fragrant, about 30 seconds. Pour wine into the pot to deglaze, scraping browned bits of food from the bottom of the pan with the flat-edged utensil; add beef stock, Italian seasoning, Worcestershire sauce, and remaining salt. Return beef to the pot; add potatoes and carrots. Press Cancel on pressure cooker. Lock pressure cooker lid in place and set steam vent to Sealing. Select Meat/Stew and cook for 35 minutes on High pressure. Once the cooking cycle has completed allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure. Season stew with salt and ground black pepper; ladle into bowls and garnish with parsley to serve.
BEEF STEW IN THE PRESSURE COOKER
This is a fairly easy beef stew recipe for the pressure cooker.
Provided by Mark I.
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h18m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oil in a pressure cooker over medium heat; add flour and beef. Cook, turning the roast until browned on all sides, 5 to 7 minutes.
- Pour 3 1/2 cups beef broth into pressure cooker. Add onion, celery, black pepper, salt, and bay leaves. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes.
- Release pressure carefully in the sink under cold water. Unlock lid and remove. Add potatoes and carrots. Replace lid and close cooker securely. Place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes.
- Pour remaining 1/2 cup beef broth into a microwave-safe bowl and heat in the microwave for 3 minutes. Add quick-mixing flour and mix well.
- Release pressure carefully in the sink under cold water. Unlock lid and remove. Stir in broth-flour mixture.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 32.7 g, Cholesterol 62 mg, Fat 21.2 g, Fiber 4.3 g, Protein 20.8 g, SaturatedFat 7.1 g, Sodium 827 mg, Sugar 3.1 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
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 STEW
Making beef stew in the pressure cooker is so quick and easy. It makes an ultra tender and flavorful stew in minutes instead of hours!
Provided by Alli
Categories Main Course
Time 28m
Number Of Ingredients 11
Steps:
- Put multicooker on medium heat saute mode.
- Melt butter. Add flour and let cook 1-2 minutes.
- Add remaining ingredients except the peas. Stir to combine.
- Put lid on sealing position and cook on manual high pressure for 8 minutes.
- Let pressure naturally release.
- Add frozen peas, replace lid, and let sit for 3 minutes.
Nutrition Facts : Calories 344 kcal, Carbohydrate 19 g, Protein 19 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 69 mg, Sodium 739 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
BEEF STEW - PRESSURE COOKER
Make and share this Beef Stew - Pressure Cooker recipe from Food.com.
Provided by janetm
Categories Stew
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut stew meat into smaller pieces if desired.
- Place in pressure cooker.
- Sprinkle with Worcestershire sauce, Kitchen bouquet, and paprika.
- Sprinkle with flour.
- Layer potatoes, then carrots, then celery, then mushrooms on top.
- Add pressed garlic and bay leaf.
- Pour tomato soup and beef broth over all.
- Sprinkle with salt and pepper.
- Cook on high pressure for 20 minutes.
Nutrition Facts : Calories 416.5, Fat 16.9, SaturatedFat 6.8, Cholesterol 57, Sodium 527.3, Carbohydrate 45, Fiber 6.7, Sugar 7.5, Protein 22.2
PRESSURE COOKER BEEF STEW
Stew Beef, Carrots, Potatoes, Corn, Pearl Onions, Peas and Green Beans all cooked in a Electric Pressure Cooker.
Provided by Mary Ellen @ Recipes Food and Cooking
Categories Beef, Pressure Cooker
Time 1h
Yield Serves 4
Number Of Ingredients 15
Steps:
- Put the pressure cooker on Brown. Sprinkle the beef with the flour, salt and pepper. Add the oil to the pot. When hot add the beef pieces. Saute until browned. Add the beef broth.
- Reset the pressure cooker to low. Add the lid and set the time for 20 minutes. When done, vent the pressure cooker so you can open it.
- Prepare the vegetables while the beef is cooking. When beef is done add all of the vegetables but the peas. Add the seasonings. Close the lid, set to low and cook for another 20 minutes.
- Mix together the flour and water. Put the cooker on saute and stir in the thickener. Cook for about 5 minutes or until thickened. Turn off the cooker and stir in peas.
BEEF STEW PRESSURE COOKER
Traditional beef stew recipe with a quick cooking method by using a pressure cooker. Quick and easy comfort food.
Provided by Sandra @ The Foodie Affair
Categories Main Dish
Time 50m
Number Of Ingredients 13
Steps:
- Turn Instant Pot to Saute mode. Add oil and brown meat in a single layer. Brown on all sides in batches if necessary and add more oil if needed.
- Add all ingredients to the Instant Pot and gently stir. Cover, lock pot and move valve to steam. Push the meat/stew mode button. The automatic timer is set for 35 minutes. Once done, the pressure will gently release unlocking the pot. Gently remove, stir, and season with salt and pepper.
Nutrition Facts : Calories 446 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 55 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 512 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
COMFORTING BEEF STEW
This slow-cooked beef stew just screams comfort to me. It's also family-friendly-my toddlers gobble it right up! -Courtney Percy, Brooksville, Florida
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 375 calories, Fat 20g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 1142mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
COOKING UNDER PRESSURE: COMFORTING BEEF TATER STEW
This is a great comforting stew that is perfect for those cold/gloomy Autumn and Winter days. It has simple ingredients and can be on the table in about an hour. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 1h
Number Of Ingredients 21
Steps:
- 1. PREP/PREPARE
- 2. You will need a pressure cooker/instant pot, to make this recipe.
- 3. I like to use diced, not crushed tomatoes for this recipe. I find that crushed just melt into the sauce during cooking process; while diced hold up better.
- 4. The Roast Since we are using a pressure cooker, most cuts of beef should work well. In this recipe I choose a chuck roast, but next time I am going to use a bottom round. The Potatoes I find that red and golden varieties work well in pressure cooking, but if all you have is russets... chuck 'em in. Peeling is always optional.
- 5. If you are using an instant pot, you can brown the beef, and cook the onions, using the sauté setting, and make this a one-pot meal I prefer to do those steps in a separate pan/pot, but that is just me.
- 6. Gather your ingredients (mise en place).
- 7. Dice the beef, then sprinkle with a bit of salt and pepper.
- 8. Add the oil and butter to a skillet, or heavy-bottom pot, over medium-to-medium-high heat.
- 9. When the butter melts, swirl the pan to mix it with the oil, and begin adding the beef in small batches to brown, about 5 minutes per batch.
- 10. If the pan begins to go dry, add a bit more oil, as needed.
- 11. Transfer the beef to the bowl of your pressure cooker/instant pot.
- 12. Reduce the heat to medium and add the sliced onions (plus a bit more oil, if needed).
- 13. Cook until softened, 3 - 4 minutes.
- 14. Add the tomato paste and mix into the onions.
- 15. Add about 1/4 cup of the beef stock to the pan and deglaze by scraping about with a wooden spoon. Then, pour it into the pressure cooker.
- 16. Add the remaining beef stock, diced tomatoes, parsley, and celery salt to the pressure-cooker bowl.
- 17. Give the mixture a stir, lock down the lid, set the cooker to high, and cook for 12 minutes.
- 18. After the 12 minutes, let the cooker sit for about 10 minutes, and then release any remaining pressure.
- 19. Add the quartered potatoes, lock the lid down, set the cooker to high, and cook for 5 minutes.
- 20. After the 5 minutes, let the cooker sit for about 5 minutes, and the release the remaining pressure.
- 21. Check to see if the beef is tender, and the potatoes cooked through, and do a final tasting for proper seasoning
- 22. PLATE/PRESENT
- 23. Serve in bowls with some crusty bread and good conversations. Enjoy.
- 24. Keep the faith, and keep cooking.
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- Heat the olive oil in the pressure cooker over medium-high heat. Add the beef and cook, turning frequently, until lightly browned on all sides. Transfer the beef to a plate and discard any excess fat.
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- Toss the stewing beef in the flour. Use the saute function on the pressure cooker to brown the beef in the oil. Cook the beef in batches so they do not get over crowded. Once they all the beef chunks are all browned, place on a plate/bowl.
- Add diced onion and celery to the pot along with 1/2 cup beef broth. Continue to use the saute function on the pressure cooker to fry the onions and celery as well as deglaze the bottom of the pot.
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