PRESSURE COOKER BOEUF BOURGUIGNON
I've wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a pressure cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven.-Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place beef in a large shallow dish; add wine, oil and seasonings. Turn beef to coat. Cover and refrigerate overnight. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker., Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer. Press cancel., Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Select saute setting and adjust for low heat. Simmer, uncovered, until sauce reaches desired thickness, 15-20 minutes. Remove bay leaf. If desired, serve stew with noodles.
Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
SAVORY BEEF SOUP IN WOLFGANG PUCK PRESSURE COOKER
This recipe has been in my family for three generations. Being the impatient type, I adapted it for my pressure cooker :-)
Provided by Jainagirl
Categories Low Cholesterol
Time 1h15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- INGREDIENT NOTE; You also can use small pasta that's designed for soup, such as ditalini, orzo or small shells.
- Heat empty cooker on high.
- When quite hot, add oil and heat until smoking.
- Add the beef and brown on all sides.
- Add the onions and carrots.
- Saute until somewhat softened.
- Add the tomatoes with their juice, beef stock and chicken stock.
- Mix well.
- Add the optional worcestershire sauce.
- Top cooker up with water or more stock to the "Max PC" line.
- Season to taste with salt and pepper.
- Put on lid.
- Plug in cooker.
- Select "Meat" function.
- Set timer on cooker to 1 hour.
- At end of cooking time, unplug the cooker.
- Follow the instruction manual for cooling and opening the cooker.
- Remove the beef and cut into serving pieces.
- Return the beef pieces to the cooker.
- Plug in cooker.
- Put on glass cover.
- Bring to a boil.
- Add egg noodles.
- Cook, uncovered, until noodles or pasta is tender.
- Unplug cooker.
- Remove glass cover.
- Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 508.2, Fat 20.3, SaturatedFat 7.2, Cholesterol 118.7, Sodium 1013.6, Carbohydrate 48.9, Fiber 5.4, Sugar 10.8, Protein 34.1
VEGETABLE BEEF SOUP - PRESSURE COOKER RECIPE- BILL KNAPP'S
One of my memories of going to Bill Knapp's was looking forward to having a bowl of their delicious vegetable soup. This recipe is not spot on, but I feel it's close, but nevertheless satisfying. I use a pressure cooker when preparing this recipe. The beef nearly melts in your mouth and from start to finish in about an hour. I got the recipe from a newspaper article, I made a couple of minor changes to the recipe and use the pressure cooking method instead of conventional method.
Provided by Uncle 12
Categories Vegetable
Time 55m
Yield 4 quarts, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In 5 or 6 quart pressure cooker brown beef on all sides in oil.
- Stir in all ingredients EXCEPT tomatoes.
- Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
- Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
- Remove from heat and let pressure release conventionally.
- Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
- I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.
QUICK COQ AU VIN WOLFGANG PUCK PRESSURE COOKER
This is a quick version of the classic French dish, completely made in the Wolfgang Puck electronic pressure cooker. I'm sure it would work for other brands, as well, including stove top models. Just be sure to follow the manufacturer's instructions, regardless of what brand you're using. Enjoy!
Provided by Jainagirl
Categories Poultry
Time 55m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Dredge chicken pieces in seasoned flour. Heat empty cooker. Add oil.
- When the oil is hot, brown the chicken. Remove chicken and reserve. Add onions, and brown until they caramelize. Remove onions and reserve. Add mushrooms, and sauté until they give up all their liquid, and the liquid evaporates completely. Unplug the cooker and let it cool briefly.
- Add wine, beef broth and bay leaves to the cooker. Put cover on, as per instruction booklet. Plug the cooker in, and select the "Stew" function. Cooker should run for 20 minutes, once it gets up to pressure. Unplug the cooker and follow the instruction manual for cooling and opening it at the end of the cooking time.
- Remove chicken from the cooker. Plug the cooker in, and select the "Stew" function again. Cover with the glass cover and bring the broth and vegetables to a boil. Remove cover. Add the noodles to the broth and cook, uncovered, until tender, stirring often. Meanwhile, mix 2 tablespoons flour with about 1/2 cup water. Blend until completely smooth. Add to cooker, stir well, and cook, stirring constantly but gently, until the sauce thickens. Add salt and pepper to taste. Add 1/2 to 1 tsp Worcestershire sauce to taste.
- Return chicken to the cooker and heat for 2 or 3 minutes, uncovered. Serve immediately.
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