Beeftipspressurecooker Recipes

Steps:

• With pressure cooker lid off, heat oil on High or Brown until sizzling. Add steak and onion, cook until lightly browned. Add tomato paste, vinegar, mustard, Worcestershire sauce, brown sugar, garlic powder, salt and pepper. Stir well. Secure lid and cook on HIGH for 15 minutes. Naturally release pressure for 10 minutes then quick release. Add more salt and pepper to taste if needed.

Steps:

• Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. Add wine to cooker, stirring to loosen browned bits. Return beef to cooker; add mushrooms, onion, broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
• Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.

Steps:

• Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly.
• Place in pressure cooker. Add onions, broth, tomato sauce and worcestershire sauce. Stir well.
• Bring up to pressure and cook for 20 minutes.
• While the beef is cooking prepare the noodles.
• Make a smooth paste of water or red wine and 3 tablespoons flour; stir into pressure cooker, mixing well.
• Simmer until thickened.
• Serve over cooked noodles.

Steps:

• Mix salt, pepper, onion powder and garlic powder together and sprinkle over stew meat. Stir to coat.
• Heat oil in bottom of pressure cooker until barely smoking. Add meat and sear quickly, keeping heat up enough to form a nice crust on all sides of the meat. Add sliced mushrooms about halfway through, stirring frequently to prevent sticking.
• When meat is nicely browned, mix mushroom soup, water and soup mix and pour over meat. Stir to combine.
• Cover pressure cooker and slowly bring to pressure to avoid scorching the gravy. Cook for 20 minutes. Use quick release method to depressurize cooker.
• Serve over hot rice.