PRESSURE COOKER STEAMED VEGETABLE MEDLEY - MEALTHY.COM
Get your veggies steamed in no time with the help of your electric pressure cooker. Broccoli, green beans, and carrots are cooked to perfection using this pressure cooker trick. Make sure to use medium- to large-size broccoli florets, as small pieces will get too soft.
Provided by Team Mealthy
Total Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour water into inner steel pot of pressure cooker. Place trivet on top of water and place steamer basket on top of trivet. Spread broccoli, green beans, and carrots in a even layer in steamer basket. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and set to zero (0) minutes. As soon as the pot reaches pressure the cooking cycle will end; turn steam vent handle to Venting to quick-release pressure. Remove steamer basket from cooker and season vegetables with salt to taste. Serve immediately.
PRESSURE COOKER CHUCK ROAST WITH VEGGIES AND GRAVY RECIPE ...
This used to be a slow cooker meal that would take a full day to make... but now I have adapted it for the pressure cooker and the process now takes far less time. This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, namely beef chuck, made posh by the slow cooker. After years of tweaking others' recipes I think I found a good mix of high-quality pot roast while still being very quick and easy.
Provided by Heather Dunn
Categories Everyday Cooking
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 3 pounds beef chuck
Number Of Ingredients 8
Steps:
- Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
- Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute.
- Serve shredded roast on top of the vegetables and cover with gravy.
Nutrition Facts : Calories 249.8 calories, CarbohydrateContent 14.7 g, CholesterolContent 54.3 mg, FatContent 14.1 g, FiberContent 2.3 g, ProteinContent 15.5 g, SaturatedFatContent 5.4 g, SodiumContent 633.5 mg, SugarContent 3.3 g
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