INSTANT POT® BEST BEEF STEW
This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
- Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g
VEAL STEW
My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
- Add meat to the pot, and brown evenly.
- Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
INSTANT POT® VEGETARIAN IRISH STOUT STEW
This meatless stew is a delicious, rich, and hearty choice for St. Patrick's Day or when the weather is cold. Serve with soda bread.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot. Add mushrooms and saute for 3 minutes. Press Cancel. Add broth and beer, scraping the bottom of the pot to loosen any browned bits.
- Stir in tomato paste, vinegar, soy sauce, salt, pepper, brown sugar, and garlic powder until well mixed and no chunks of tomato paste are visible. Stir in potatoes, carrots, and onion until combined.
- 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 for 10 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and garnish with parsley.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 50.1 g, Fat 4.5 g, Fiber 8.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1074.7 mg, Sugar 10.7 g
INSTANT POT® STEW USING FROZEN MEAT
Have you ever planned on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time so I developed this beef stew recipe using frozen meat.
Provided by Bren
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h45m
Yield 6
Number Of Ingredients 18
Steps:
- Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and garlic; cook and stir until onion begins to soften, about 5 minutes. Pour in red wine and continue cooking until wine has reduced by 1/2, about 3 minutes. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Add tomato paste and stir. Place frozen meat on top. Add potatoes, carrots, and celery.
- Close and lock the lid. Close the vent. Select Meat/Stew button according to manufacturer's instructions; set timer for 45 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. Carefully move the vent to release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Unlock and remove the lid. Mix water and cornstarch in a small bowl and slowly pour into the pot. Select the Saute function and cook until slightly thickened, 3 to 5 minutes.
Nutrition Facts : Calories 610.5 calories, Carbohydrate 65.5 g, Cholesterol 83.5 mg, Fat 23.5 g, Fiber 9.6 g, Protein 33 g, SaturatedFat 8.6 g, Sodium 809.8 mg, Sugar 7.1 g
PRESSURE COOKER VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS
Egg noodles are the perfect side dish for this elegant stew.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 14
Steps:
- Sprinkle veal with salt and pepper. Pour 1 1/2 tablespoons olive oil into the pressure cooker, and place over medium-high heat. Cook veal in batches without crowding, until browned on all sides, about 5 minutes. Remove from pot, and transfer to a dish.
- Add remaining 2 tablespoons olive oil and mushrooms, and cook, stirring until golden, 2 to 3 minutes. Add garlic, and cook for 1 minute. Remove from pot, and transfer to a dish.
- Add wine. Scrape up any browned bits from the bottom. Add flour, and cook, stirring for 1 minute. Add reserved veal, stock, sage, and thyme, and bring to a boil. Reduce heat to medium. Attach cover, and bring pressure to the second red ring. Adjust heat to maintain pressure, and cook for 20 minutes. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Remove cover.
- Add shallots, potatoes, and reserved mushrooms, and place over medium heat. Attach cover, and bring pressure to second red ring. Adjust heat to maintain pressure, and cook for 4 minutes. Turn off heat, and allow pressure to decrease using the natural release method. Remove thyme sprigs, and stir in chives. Serve.
PRESSURE COOKER VEAL STEW QUICK AND EASY
Make and share this Pressure Cooker Veal Stew Quick and Easy recipe from Food.com.
Provided by petlover
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut veal into chunks.
- Dredge Veal in flour.
- Heat oil in pressure cooker and brown veal-set aside veal.
- In same oil, saute chopped onions and chopped garlic until lightly browned.
- Add veal back to pot along with the rest of the ingredients.
- Put pressure cooker cover on and bring to full.
- Cook at full for 15 minutes.
- Turn off heat and let cooker come down to temp slowly.
- Serve over rice.
Nutrition Facts : Calories 445.1, Fat 22.2, SaturatedFat 6.3, Cholesterol 139.5, Sodium 621.6, Carbohydrate 17.5, Fiber 1.3, Sugar 2.3, Protein 36.5
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