Ground Beef With Swiss Chard Pressure Cooker Food

PRESSURE COOKER SWISS STEAK

Steps:

• Sprinkle steak with salt and pepper. Place onion in a 6-qt. electric pressure cooker. Top with celery, tomato sauce and steak. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. A thermometer inserted in steak should read at least 145°.

GROUND BEEF WITH SWISS CHARD - PRESSURE COOKER

Steps:

• Brown ground beef on saute setting.
• Add onion and garlic - cook 2-3 more minutes.
• Add chicken stock, chard, tomatoes, salt, pepper, pepper flake, and orzo. Stir.
• Cook at high pressure for 12 minutes. Use quick release.
• Stir and serve- top with Parmesan cheese.

BEEF STEW - PRESSURE COOKER

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.

TOMATO BEEF VEGETABLE WITH SWISS CHARD SOUP

Steps:

• 1. In a large skillet with olive oil and butter,fry onion, celery, and carrots until softened, add garlic and tomato paste until garlic becomes fragrant.
• 2. Add salt and pepper to taste and Italian seasoning.
• 3. Add can of tomatoes and their juices.
• 4. Add 8 cups of bouillon and 4 cups of water into a separate pot on med heat, then add all skillet to the pot.
• 5. Add cooked ground beef and swiss chard to pot and bring to a boil and simmer for 20 minutes, add cooked macaroni and chick peas, continue heating for 5 minutes and serve.

POLENTA & SWISS CHARD - 2-QT. PRESSURE COOKER

Steps:

• Preheat oven to 375 degrees F.
• In a 2-quart Pressure Frypan, heat butter over medium-high heat and saute onion until transparent.
• Add water and salt. Bring to a boil.
• Add polenta, stir well.
• Add Swiss chard, stirring continuously.
• When contents boil, close lid and reduce heat. If pressure does not immediately begin to rise, uncover and try again.
• Bring pressure to first red ring (low pressure) over medium heat. Adjust heat to stabilize pressure at first red ring. Cook for 9 minutes.
• Remove from heat and use Cold Water Release Method (or quick release method favored by your manufacturer).
• Transfer polenta to an ovenproof serving dish.
• Stir in grated Parmesan cheese.
• Evenly spread tomato paste over the top of the cooked polenta.
• Sprinkle with Gruyere cheese and bake in a 375 degree oven until cheese is melted.
• Let stand 2 minutes before serving.