PRESSURE COOKER BEEF STEW WITH MUSHROOMS
Pressure Cooker Beef Stew with Mushrooms recipe. A hearty beef stew, ready in about an hour from the pressure cooker.
Provided by Mike Vrobel
Categories Pressure Cooker
Time 1h10m
Number Of Ingredients 14
Steps:
- Season the beef with 2 teaspoons salt. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering (Saute mode in my electric pressure cooker). Add half the beef and sear until well browned on one side, about 3 minutes. Remove the browned beef to a bowl. Add the rest of the beef to the pot, and sear until browned on one side, about 3 more minutes. Move the second batch into to the bowl.
- Add the onion, celery, carrot, garlic, tomato paste, and mushrooms to the pot. Sprinkle with 1 teaspoon salt. Saute for 8 minutes, or until the onions are softened. Add the red wine to the pot, bring to a simmer, and scrape the bottom of the pot to loosen any browned bits from the bottom. Stir in the beef and any juices in the bowl, the chicken stock, and the tomatoes. Float the thyme sprigs on top of everything.
- Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes in an electric PC, 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. Unlock the pressure cooker lid and discard the thyme sprig. Taste for seasoning, and add more salt and some fresh ground black pepper to the stew if necessary. Serve.
PRESSURE-COOKER MUSHROOM AND BEEF STEW
Get cooking with a cozy winter mushroom and beef stew from My Food and Family. This Pressure Cooker Mushroom and Beef Stew is savory, simple and quick to make with the pressure cooker. Try it out for dinner tonight!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h20m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Toss meat with 2 Tbsp. dressing. Add 1 Tbsp. flour; mix lightly.
- Heat 2 Tbsp. of the remaining dressing in electric pressure cooker using SAUTÉ setting. Add meat, in batches; cook 6 to 8 min. or until evenly browned on all sides, stirring occasionally. Spoon browned meat into bowl; set aside.
- Add 1 Tbsp. of the remaining dressing to pressure cooker; heat using SAUTÉ setting 1 min. Add vegetables; cook 7 min., stirring constantly. Add water, bouillon cube, and remaining dressing and flour; mix well. Bring to boil, stirring frequently. Add meat; stir. Close and lock lid. Turn Pressure Release Valve to Sealing position.
- Cook 35 min. using MANUAL/HIGH PRESSURE COOK setting. After 20 min., cook noodles in saucepan as directed on package, omitting salt.
- Use Quick Pressure Release to release steam from pressure cooker when timer goes off. Remove lid. Drain noodles; serve topped with stew.
Nutrition Facts : Calories 570, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 150 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
INSTANT POT® BEEF AND MUSHROOM STEW
This hearty stew is cooked in the Instant Pot®. It relies on potatoes and aromatics breaking down during the cook to form a rich gravy for tender meat and delightful mushrooms. If you want to add a thickener, use the optional directions for cornstarch. We liked it over wide egg noodles, but it would also work on top of rice or mashed potatoes. My guys liked it, so I guess it is a man-pleaser!
Provided by Bibi
Yield 6
Number Of Ingredients 17
Steps:
- Cut roast into pieces that will fit the inner pot and pat dry with paper towels. Season one side with salt and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add enough oil to cover the entire bottom surface of the pot and wait until indicator reads "Hot". Carefully add a piece of beef to the pot, seasoned side down, and saute until nicely browned, about 6 minutes. Season the other side with salt and pepper and turn, using tongs. Brown for an additional 6 minutes and remove to a plate to keep warm. Repeat with remaining beef.
- Add onions and saute in the drippings until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves, and saute until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot, and cook for about 2 minutes. Turn off Saute function.
- Cut browned beef into cubes about 1 1/2 inches thick, removing fat and any gristle. Return to the pot.
- Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.
- Stir in mushrooms. Make sure most of the mushrooms are partially submerged in the liquid. Adjust seasonings, if desired. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.
- Stir stew well. Mix corn starch with water in a small bowl. Stir until there are no lumps, then stir into the pot. Select Saute function and cook until gravy is bubbly, stirring frequently, to assure that there is no sticking, 3 to 5 minutes. Remove bay leaves and serve.
Nutrition Facts : Calories 450 calories, Carbohydrate 23.1 g, Cholesterol 68.6 mg, Fat 25.7 g, Fiber 3.3 g, Protein 29.3 g, SaturatedFat 9.7 g, Sodium 5370.1 mg, Sugar 5.1 g
PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW
This is a recipe I adapted from how I make stew in a crock pot/slow cooker. The golden mushroom soup (I use Campbell's brand) makes a great gravy and you don't have to do anything to it. When I make it in the crock pot I don't even add water, I just use 2 cans of soup. The juice from the meat is enough liquid to make a great gravy. My family loves the taste and it is so easy!
Provided by Foggyblonde
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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
- Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
- Lock the pressure cooker lid in place and bring to high pressure over high heat.
- Cook 15 minutes.
- Cool pot immediately and serve.
- If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.
MUSHROOM BEEF STEW WITH DUMPLINGS(PRESSURE COOKER)
I found this recipe while surfing theNet. I use the new Campbell's Creamy Poblano and Queso Soup instead of the Cream of Mushroom. DH is a mushroom hater
Provided by mandabears
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker.
- lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes.
- Quick release the pressure and remove the lid.
- Stir in the thawed stew vegetables.
- Bring to a simmer and then drop tablespoon dollops of the dumpling batter.
- Lock the lid into place and bring to low pressure for 5 minutes.
- Quick release the pressure and remove the lid.
- Stir the stew, be careful not to break the dumplings.
- DUMPLINGS.
- cut the butter into the Bisquick until crumbly.
- Combine the milk and beaten egg.
- Add to dry mixture. Stir until just blended.
- Add salt and pepper to taste after cooking the dumplings and stew.
Nutrition Facts : Calories 700.1, Fat 23.9, SaturatedFat 8.8, Cholesterol 185.7, Sodium 1483.3, Carbohydrate 61.7, Fiber 10.5, Sugar 7.2, Protein 65.2
PRESSURE COOKER BEEF STEW
If you don't have a pressure cooker, this works fine in a dutch oven. Increase the beef broth to 3 cups and cook for 2 hours.
Provided by MizzNezz
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix flour, salt, and dry mustard in a bag.
- Add beef and shake to coat.
- Heat oil in pressure cooker; brown beef pieces.
- Add broth; bring to a boil.
- Add all remaining ingredients.
- Lock the pressure cooker lid in place and bring to high pressure over high heat.
- Cook for 12 minutes.
- Release the pressure, remove bay leaves before serving.
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.
SUPER EASY PRESSURE COOKER BEEF TIPS IN MUSHROOM GRAVY - YUMMY
These beef tips come out so tender and the gravy is perfect! Serve over hot rice. Or, stir in a cup of sour cream at the end, heat through and serve over noodles - Stroganoff! You can mix and match your seasonings to your own taste! Delicious!
Provided by Shelley Lee
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix salt, pepper, onion powder and garlic powder together and sprinkle over stew meat. Stir to coat.
- Heat oil in bottom of pressure cooker until barely smoking. Add meat and sear quickly, keeping heat up enough to form a nice crust on all sides of the meat. Add sliced mushrooms about halfway through, stirring frequently to prevent sticking.
- When meat is nicely browned, mix mushroom soup, water and soup mix and pour over meat. Stir to combine.
- Cover pressure cooker and slowly bring to pressure to avoid scorching the gravy. Cook for 20 minutes. Use quick release method to depressurize cooker.
- Serve over hot rice.
Nutrition Facts : Calories 118.8, Fat 7.6, SaturatedFat 1.4, Sodium 1311.2, Carbohydrate 10.9, Fiber 1, Sugar 1.8, Protein 2.5
INSTANT POT® BEEF-MUSHROOM STEW
This incredible beef stew is easy to prepare and is a comforting meal on cold winter days. It's incredibly delicious with mashed potatoes!
Provided by thedailygourmet
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Combine 2 tablespoons arrowroot powder, garlic, onion, salt, and seasoning in a quart-sized resealable bag. Add beef stew meat and toss to coat.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and olive oil and allow to get hot. Add meat and cook until browned on all sides, in batches if necessary, 5 to 10 minutes per batch. Add mushrooms and stir to combine. Mix in beef broth, vinegar, and tomato powder. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle 1/4 cup liquid into a small bowl and blend in 1 teaspoon arrowroot powder to make a slurry. Pour slurry into the pot; stir to incorporate. Select Saute function and cook until liquid starts to thicken, 3 to 5 minutes.
Nutrition Facts : Calories 443 calories, Carbohydrate 11.4 g, Cholesterol 106.2 mg, Fat 29 g, Fiber 1.8 g, Protein 33.9 g, SaturatedFat 11.2 g, Sodium 540.6 mg, Sugar 3.1 g
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