Mushroom Jus 2 Qt Pressure Cooker Recipes

PERFECT PRESSURE COOKER POT ROAST

Steps:

• Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
• In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
• Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

PRESSURE-COOKER MARINATED MUSHROOMS

Steps:

• Place mushrooms, onions and garlic in a 6-qt. electric pressure cooker. In a small bowl, whisk remaining ingredients; pour over mushrooms. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure.

RISOTTO AI FUNGHI (MUSHROOMS) - 2-QT PRESSURE COOKER

Steps:

• In a 2-quart Pressure Frypan or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until translucent.
• Add rice, stirring often, until lightly golden.
• Add mushrooms. Stir to mix.
• Add wine. Stir to mix.
• Add tomatoes and broth. Stir to mix.
• Increase heat to high. Stir in fresh herb of choice. Continue to stir until mixture comes to a boil.
• Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 7 minutes.
• Remove from heat and use Cold Water Release Method (or quick release method recommended by your manufacturer).
• Stir in Parmesan cheese.

MUSHROOM JUS - 2-QT. PRESSURE COOKER

Steps:

• Over high heat, melt clarified butter or neutral oil in pressure cooker. Sauté mushrooms and shallots (and optional porcini mushrooms or bacon) until the mushrooms and shallots turn golden, about 12 minutes.
• Add the water, sherry, and port or Chardonnay. Combine with mushroom mixture.
• Secure lid, and pressure-cook at 1 bar (low pressure) for 25 minutes. (Start timing as soon as full pressure has been reached. (If your stovetop runs hot and you have difficulty maintaining only 1 bar of pressure, either double stack burner grates or use a heat diffuser.).
• Remove from heat. Let cooker depressurize naturally.
• Strain the stock through a fine sieve. Discard the solids.
• Measure 2 cups of the mushroom stock (500 mL or 500 g).
• Into the measured 2 cups stock, blend white miso and soy sauce. Allow to infuse for 4 minutes.
• Strain.
• Season the jus with salt to taste and/or sherry vinegar to taste.
• Serve the jus warm.

INSTANT POT FRENCH DIP

Steps:

• Brown Chuck Roast Steak: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the chuck roast steak and lightly season one side with salt + black pepper. Drizzle the inner pot with 1 tbsp olive oil. Then, place the seasoned side of chuck roast in Instant Pot. Lightly season the other side with more salt + black pepper. *Pro Tip: Brown each side for 10 minutes to develop some awesome deep flavors. *Note: If you prefer a "Dump-it-all-in" Recipe, you can skip the browning and saute steps.
• Saute Onion & Garlic: Set browned chuck roast aside. Add in sliced onions, then saute until softened (~3 - 4 mins). Set aside roughly ⅓ of the softened onions for later. Add in minced garlic, a pinch of dried rosemary, a pinch of thyme, and 2 bay leaves. Saute for another minute. *Pro Tip: Your Instant Pot will stop sauteeing after 30 minutes, turn it back on by pressing "Saute" button. :)
• Deglaze Instant Pot: Pour 1 cup unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
• Pressure Cook Chuck Roast: Add in 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) fish sauce, and 1 tbsp (15ml) Worcestershire sauce. Give it a quick mix. Place browned chuck roast back in Instant Pot and partially submerge it into the liquid as best as you can. Pressure Cook at High Pressure for 45 minutes + 25 minutes Natural Release.
• Simmer Au Jus Sauce & Shred Beef: Set aside chuck roast in a mixing bowl, and shred the beef with 2 forks. While you are shredding the beef, bring Au Jus sauce back to a boil with the "Saute" function. Add in reserved onions, then let the Au Jus sauce reduce for 5 - 10 minutes. Taste & adjust seasoning accordingly. *Pro Tip: Reducing the Au Jus sauce will naturally thicken it. If you find the Au Jus sauce to be too oily, you can use a Fat Separator to filter out the fat.
• Assemble & Serve Instant Pot French Dip: Optional Step - While the Au Jus sauce is reducing, preheat oven to 350°F. Layer 1 loaf of french bread with slices of Swiss cheese on top. Place it in the oven until the cheese begins to melt. Layer shredded beef and onions on top of the sandwich. Serve Instant Pot French Dip with savory umami Au Jus sauce on the side. Enjoy~ :)

PRESSURE COOKER RED WINE BEEF STEW RECIPE

Steps:

• Prep vegetables and then beef.
• Rinse beef and pat dry with a paper towel. Cut the beef into 2 inch pieces, trimming most of the fat. Season cuts of beef with salt and pepper. Sprinkle pieces with flour on the beef (you may not use all of the flour).
• Set pressure cooker to Brown and set time to 25 minutes. Add 1 Tablespoon oil and allow the pressure cooker to heat up for 2 to 3 minutes. Brown beef on each side in batches, about 2 to 4 minutes on each side, adding more oil if needed. Remove beef and place on a clean plate and set aside.
• Add carrots, celery and onions to pressure cooker, cook vegetables for about 3 minutes or until aromatic and slightly browned, stirring occasionally. Add garlic and stir and cook for 1 minute. Add potatoes and cook for another 2 minutes.
• Return beef to pressure cooker and add red wine, broth, soy sauce, dried thyme and bay leaves. Season with salt and pepper. Mix with a rubber spatula. Place lid on top of pressure cooker and turn to closed position. Make sure the vent on top is set to closed as well. Set pressure cooker to High Pressure for 40 minutes.
• Release the pressure (set vent to open and allow pressure to release until there is no more hissing noise) and check beef and potatoes, if beef is tender enough to cut with a fork and potatoes are cooked, cooking is complete. Skim the fat on top with a spoon and remove bay leaves. Optional: Leave pressure cooker on warm until ready to serve.