PRESSURE COOKER BRAISED BEEF RECIPES
PRESSURE-COOKER WINE-BRAISED BEEF SHANKS RECIPE: HOW TO ...
I adapted this from a slow-cooker recipe to one that takes about 2 hours start to finish, using a pressure cooker. Served over egg noodles or rice, it reminds me of Grandma's house. —Helen Nelander, Boulder Creek, California
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon., Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.
Nutrition Facts : Calories 172 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 592mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat.
INSTANT POT BRAISED BEEF (PRESSURE COOKER) - SKINNYTASTE
Instant Pot Braised Beef spiced with fragrant spices cooks in a fraction of the time in the pressure cooker. Perfect for everything from rice bowls and tacos to enchiladas.
Provided by Gina
Total Time 100 minutes
Prep Time 10 minutes
Cook Time 90 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Season the beef pieces with the salt and pepper.
- Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
- Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
- Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
- Turn off heat and add the remaining ingredients.
- Return the beef and any accumulated juices back to the pot.
- Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
- Allow pressure to release naturally (let the pot sit without disturbing) for 10 minutes, then turn the pressure release valve to the VENTING position to release the remaining steam.
- Open the lid and remove the meat to a large shallow dish. Set aside.
- Skim as much fat as possible from the surface of the cooking liquid then strain over a bowl, pressing the solids to extract all of the juices.
- Return the strained liquid to the pot. (Discard the solids.)
- Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
- While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.
- Serve moistened with sauce.
Nutrition Facts : ServingSize 3 ounces beef (about 3/4 cup), plus 3 1/2 tablespoons juices, Calories 255 kcal, CarbohydrateContent 5.5 g, ProteinContent 36 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 126 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 2 g
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