PRESSURE COOKER ROAST BEEF RECIPES
PRESSURE-COOKER BEEF STEW RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
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, FatContent 17g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 403mg sodium, CarbohydrateContent 58g carbohydrate (5g sugars, FiberContent 8g fiber), ProteinContent 36g protein.
PRESSURE-COOKER BEEF STEW RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
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, FatContent 17g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 403mg sodium, CarbohydrateContent 58g carbohydrate (5g sugars, FiberContent 8g fiber), ProteinContent 36g protein.
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