Pressure Cooker Spicy Beef Vegetable Stew Recipes
PRESSURE COOKER BEEF STEW
This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.
Provided by MISSCANADA
Categories Soups, Stews and Chili Recipes Stews Beef
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
- Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
- Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
- When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
- Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.
Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g
INSTANT POT® SPICY BEEF STEW
Slightly spicy Instant Pot® beef stew, so yummy!
Provided by kellystewart
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and stew beef; season with salt and pepper. Saute, stirring occasionally, until all beef is browned on all sides, 5 to 7 minutes. Hit Cancel.
- Add potatoes, fire-roasted tomatoes, carrots, celery, onion, seasoning mix, beef base, Worcestershire sauce, garlic, and bay leaves. Pour in enough chicken broth to cover all ingredients without going over the 2/3-fill line. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 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. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 78.3 g, Cholesterol 48.4 mg, Fat 14.3 g, Fiber 8.9 g, Protein 23.6 g, SaturatedFat 5 g, Sodium 1353.1 mg, Sugar 7.8 g
PRESSURE-COOKER SPICY BEEF VEGETABLE STEW
This zesty ground beef and vegetable soup is flavorful and comes together so quickly. It makes a complete meal when served with warm cornbread, sourdough or French bread, if you can squeak in a few more calories. -Lynnette Davis, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
PRESSURE COOKER BEEF AND VEGETABLE STEW RECIPE
Steps:
- Combine stock, gelatin, tomato paste, soy sauce, anchovies or fish sauce, and Worcestershire sauce in a blender and blend on high speed until homogeneous. Set aside.
- Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by three-quarters, about 3 minutes. Add reserved stock mixture.
Nutrition Facts : Calories 697 kcal, Carbohydrate 37 g, Cholesterol 237 mg, Fiber 6 g, Protein 85 g, SaturatedFat 8 g, Sodium 1413 mg, Sugar 9 g, Fat 23 g, ServingSize Serves 6, UnsaturatedFat 0 g
PRESSURE COOKER CURRY BEEF STEW (AN INSTANT POT RECIPE)
The easiest and quickest pressure cooker curry beef stew recipe that yields the best results.
Provided by Maggie Zhu
Categories Main
Time 40m
Number Of Ingredients 16
Steps:
- Add all the ingredients listed under "Bottom layer" above into the Instant Pot. Stir to mix well.
- Spread the onion into a single layer on top of the Bottom layer. Add the beef chunks on top of the onion without overlapping. Smear tomato paste onto the beef as evenly as possible.
- Sprinkle all the "top layer" ingredients onto the beef as evenly as possible.
- Seal the Instant Pot. Set on Manual at high pressure for 30 minutes. Use natural release when done. (*Footnote 1)
- Taste the beef and adjust seasoning by adding more salt if needed. Remove the bay leaves and the chili peppers and discard them. Stir everything to mix well. You can store the beef curry in an airtight container in the fridge for 3 to 4 days, or serve directly. (*Footnote 3)
- (Optional) To add veggies to your curry, simply microwave some frozen green peas or green beans in microwave and add them into the curry. You can also turn on the saute function of your Instant Pot, add the veggies, and cook until they are done.
- Serve hot over steamed rice.
Nutrition Facts : ServingSize 4 g, Calories 481 kcal, Carbohydrate 14.9 g, Protein 32.4 g, Fat 32.6 g, SaturatedFat 12.7 g, Cholesterol 117 mg, Sodium 774 mg, Fiber 3.7 g, Sugar 7.6 g
BEEF STEW (PRESSURE COOKER)
Very easy and tasty meal. This can also be made in a crockpot. I usually make white rice and pour the stew over it, and also make Jiffy corn muffins to serve along with it.
Provided by Angie R.
Categories Other Main Dishes
Time 40m
Number Of Ingredients 5
Steps:
- 1. flour and brown beef stew meat in skillet with a small amount of oil. (do not cook through-just brown the outside.)
- 2. peel and cube potatoes.
- 3. add meat, potatoes and carrots to pressure cooker.
- 4. Mix tomato sauce and beef stew seasoning and 1 can of water. Mix well and pour over other ingredients. Now add 2 cans of water.
- 5. Set pressure cooker on 'stew' setting and cook for 20 minutes. (you can also make this in a crock-pot)
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- Switch on your instant pot to sauté (medium) and add the oil to the inner steel insert. When hot, add the beef and fry until browned. Move around the beef with a fork while frying and be careful not to char it.
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- Open the pot and and discard the thyme and bay leaves. Turn on sauté again. Add the flour slurry and cook on medium heat until the sauce thickens (2-3 minutes). Serve hot in bowls.
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Cuisine AustralianCategory BeefServings 4Total Time 50 mins
- Heat a large saucepan over low heat. Add sugar and 1 cup (250 ml) water and mix until sugar dissolves.
- Increase heat to medium and continue cooking, stirring occasionally, until dark amber, for about 7 minutes. Remove the saucepan from the heat and stir in 1 cup (250 ml) water.
- Return pan to the heat, reduce heat to low and stir until sugar has dissolved completely. Remove the saucepan from the heat and set aside to cool to room temperature.
- In a large mixing bowl, combine beef chunks, ground cumin, allspice, paprika, cayenne pepper, and salt. Mix well until the meat completely and evenly coated with spices.
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4.7/5 (3)Category SOUPCuisine AmericanTotal Time 1 hr 15 mins
- Combine chicken stock, gelatin, tomato paste, soy sauce, fish sauce, and Worcestershire sauce in a blender. Blend on high speed until combined. Set aside.
- In the pressure cooker, heat oil over medium-high heat until shimmering. Season beef chunks with salt and pepper and add to pressure cooker. Cook, turning occasionally until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a large plate and set aside.
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- Add the lamb pieces in batches if they don’t all fit into the pot. Turn them with tongs until browned and transfer to a plate. This should take 10 to 15 minutes.
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