Pressure Cooker Stew Meat With Sauce For Mexican Rice Recipes

21 BEST MEXICAN INSTANT POT RECIPE COLLECTION

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• Organize all the required ingredients.
• Prep a Mexican Instant Pot recipe in 30 minutes or less!

PRESSURE COOKER STEW MEAT WITH SAUCE FOR MEXICAN RICE

Steps:

• Add all pressure cooker ingredients, stir so meat is coated.
• Put lid and seal on.Put gauge over steam vent.Turn heat to medium high to raise pressure to 15#, turn heat down so the pressure is regulated. Cook 15 minutes at 15 pounds pressure. Note: 20 minutes and the meat gets a little dry if there are no bones. Take off burner and let set until there is no more steam.
• Drain meat and save the juices.
• When meat is cool, freeze. You may use for stroganoff, stew, flour & season and braise for gravies with boiled noodles or chop for pulled beef sandwiches.
• Add water to the saved juice tomake four cups of sauce. Add the remaining sauce ingredients,salt, chili pepper, cumin, pepper, cayenne pepper, paprika & bay leaf to a four quart saucepan. Add the diced pepper and onions. Simmer for 10 minutes or the green pepper and onions are starting to get soft.Cool. Freeze.
• Note: This sauce is for 2 cups uncooked rice. When ready to make Mexican Rice, thaw the sauce in large saucepan low heat.When thawed, bring to a simmer, add rice, stir, then cover, on low heat for about 15 to 20 minutes. Remove bay leave before serving. Add more hot sauce if desired.

SPAGHETTI SAUCE- STEW BEEF

Steps:

• Season beef with salt and pepper.
• Over high flame, heat olive oil in pressure cooker.
• Brown beef on all sides- about 5 minutes.
• Add garlic and saute for about 30 seconds.
• Cover beef with enough water to submerge.
• Cook beef in pressure cooker with lid on, on high heat for 20 minutes. (Continuously, carefully "shake" cooker over flame to be sure beef does not stick to bottom of pan.).
• Reduce heat to medium-low and continue to cook for additional 15 minutes.
• Allow cooker to cool (follow your cooker's manual- mine says to run under cold water to release bobber.).
• Release lid and stir.
• Drain about 1/2 liquid from cooker- use a baster.
• Add tomatoes, mushrooms, wine, Serrano chilies and spaghetti sauce seasoning.
• Place lid on cooker and cook on medium heat for 25 minutes. Lower heat to medium-low low and cook for additional 20 minutes.
• Cool and remove lid.
• Remove Serrano from sauce (if desired) and serve on top of thick spaghetti noodles.

PRESSURE COOKER BEEF STEW

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.

PRESSURE COOKER VEAL STEW QUICK AND EASY

Steps:

• Cut veal into chunks.
• Dredge Veal in flour.
• Heat oil in pressure cooker and brown veal-set aside veal.
• In same oil, saute chopped onions and chopped garlic until lightly browned.
• Add veal back to pot along with the rest of the ingredients.
• Put pressure cooker cover on and bring to full.
• Cook at full for 15 minutes.
• Turn off heat and let cooker come down to temp slowly.
• Serve over rice.

PRESSURE-COOKER MEXICAN BEEF SOUP

Steps:

• In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , If desired, serve with sour cream and chips.