PRESSURE-COOKER BEEF TIPS
These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. Here's one of the best Instant Pot recipes for a quick and easy dinner. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. , Add wine to cooker, stirring to loosen browned bits. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. , Select saute setting and adjust for low heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes.
Nutrition Facts : Calories 235 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 837mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
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
PRESSURE COOKER ITALIAN BEEF STEW
Adapted for a pressure cooker. (Based on my recipe #23294). Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day. NOTE: I used my Fagor dual (high/low pressure) 6 quart pressure cooker when I prepared this. Everyones pressure cooker cooks a little different, so the cooking times are based on my experience with my PC. You may need to adjust the times for your PC and/or your personal tastes. **The 24 minute cooking time is the ACTUAL TOTAL cooking time under pressure. It does not include "natural release" time or the time it takes to bring your PC up to correct pressure.
Provided by Dee514
Categories Stew
Time 44m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- I browned the meat with oil and onions in my PC, you can use a separate pan for browning if you prefer.
- Add the mushrooms and garlic, and let cook until the mushrooms release their liquid.
- Add the tomato sauce, wine, bay leaf and all seasonings EXCEPT salt.
- Add a bit of water, maybe 1 1/2 to 2 cups (to bring ingredient level to just over 1/3 capacity of my PC).
- Secure lid, bring to HIGH pressure and cook for 18-20 minutes.
- Let pressure release NATURALLY (it took about 15-18 minutes in my PC).
- Add potatoes and carrots, give all a good stir.
- Secure lid again and bring to HIGH pressure, cook veggies for 4 minutes.
- Quickly release pressure (with quick release valve) and test carrots & potatoes for doneness (they should still be a bit too firm).
- Add the green beans and give all a good stir. Secure lid and bring the PC up to LOW pressure, and cook for 2 minutes.
- Remove from stove, quick release pressure (with quick release valve), removed lid and give the stew a stir.
- Carefully (very hot!) sample it, adjust seasonings to taste (I added a bit of salt).
- If stew is too thick, add a bit of water to thin to desired consistency.
- If stew is too thin, let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 1009, Fat 37.6, SaturatedFat 13.1, Cholesterol 158.8, Sodium 555, Carbohydrate 109.6, Fiber 18.5, Sugar 18.5, Protein 60.9
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.
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