Best 9 Veal Stew For Pressure Cooker Recipes

INSTANT POT VEAL STEW

Steps:

• PREPARE VEAL: Pat veal dry with a paper towel (to help with a good brown sear on the meat). Sprinkle veal with salt and pepper. Dredge veal with flour until lightly coated.
• SAUTE VEAL: Set instant pot to SAUTÉ function. Heat 1 tablespoon of olive oil. Add half of the veal cubes and sauté on all sides for about 5 minutes to brown. Don't crowd pot. Transfer to plate. Repeat by adding 2nd tablespoon of oil and sautéing remaining veal.
• SAUTE AROMATICS: Add last tablespoon oil. Add onions and sauté for a few minutes. Add garlic and sauté for 30 seconds. Add wine and cook until almost evaporated, about 1-2 minutes, scraping up the browned bits with a wooden spoon. Turn instant pot OFF.
• BUILD STEW AND COOK: Press PRESSURE or MANUAL on HIGH and use the + and - buttons to adjust time to 25 minutes. Add and stir together carrots, celery, potatoes, tomatoes, veal, broth, thyme and 1/4 tsp salt and pepper. Close and lock instant pot lid. Turn vent knob to SEALING position. It will take about 15 minutes to reach pressure and begin countdown. When finished, do a natural release method for 10-15 minutes, then turn to VENTING to do a quick release of the remaining pressure. Unlock lid. Turn pot to OFF
• FINISH STEW: Press SAUTÉ. Add spinach and stir until wilted, about 1 minute. Add cornstarch slurry to the cooking liquid in the pot and stir for 1-2 minutes until thickened. Add zest if using or a squeeze of lemon juice. Taste and adjust seasonings (salt, pepper, thyme). Ladle into bowls and serve with hot crusty bread and butter if desired. Or over egg noodles or rice.

PRESSURE-COOKER BEEF STEW

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.

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.

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

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 VEAL STEW WITH SHALLOTS AND WILD MUSHROOMS

Steps:

• Sprinkle veal with salt and pepper. Pour 1 1/2 tablespoons olive oil into the pressure cooker, and place over medium-high heat. Cook veal in batches without crowding, until browned on all sides, about 5 minutes. Remove from pot, and transfer to a dish.
• Add remaining 2 tablespoons olive oil and mushrooms, and cook, stirring until golden, 2 to 3 minutes. Add garlic, and cook for 1 minute. Remove from pot, and transfer to a dish.
• Add wine. Scrape up any browned bits from the bottom. Add flour, and cook, stirring for 1 minute. Add reserved veal, stock, sage, and thyme, and bring to a boil. Reduce heat to medium. Attach cover, and bring pressure to the second red ring. Adjust heat to maintain pressure, and cook for 20 minutes. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Remove cover.
• Add shallots, potatoes, and reserved mushrooms, and place over medium heat. Attach cover, and bring pressure to second red ring. Adjust heat to maintain pressure, and cook for 4 minutes. Turn off heat, and allow pressure to decrease using the natural release method. Remove thyme sprigs, and stir in chives. Serve.

MOM'S BEEF STEW (PRESSURE COOKER)

Steps:

• Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear - this gives the stew such yummy flavor.
• Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).
• Lock the pressure cooker lid in place and bring to high pressure over high heat.
• Cook 15 minutes.
• Cool pot immediately and serve. ENJOY!
• Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.

PRESSURE COOKER BEEF STEW RECIPE - (4/5)

Steps:

• Mix flour, salt and pepper in a large bowl. Add cubed beef and roll until well coated. Add olive oil to pressure cooker. Press "Brown" button on electric pressure cooker. The light will start flashing and display will show "0.0". Leave lid off while browning. Mix the beef with the flour, salt and pepper. Press 'START/STOP' button to begin heating. Indicator light will stop flashing. Add beef and turn every 2 minutes until browned. When beef is browned (do not drain), add beef stock, paprika, rosemary, thyme, bay leaf, onions and garlic. Place lid on cooker and turn counter-clockwise until it locks into place and Locking Pin 'clicks' into place. Turn pressure regulator knob to "Pressure" or "Seal". The set pressure button on control panel on "LOW". Set desired cooking time by pressing the 'LOW' button once for each minute or hold down continuously until desired time is reached. Set to 10 minutes. Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and floating valve will rise after appropriate cooking pressure has been reached. When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically. Press START/STOP button to make sure unit is completely off. Turn pressure regulator knob to "STEAM" or "VENT" in short bursts and allow pressure to release. Remove lid and add remaining ingredients (carrots, potatoes, peas). Replace and lock lid onto cooker, set to 'Pressure' and cook another 10 minutes on "LOW". After cooker beeps indicating cooking time has been reached, turn off, unplug cooker from outlet. Press START/STOP button to make sure unit is completely off. Turn pressure regulator knob to "STEAM" or "VENT" and allow pressure to release. Enjoy your beef stew!

KELLY'S PRESSURE COOKER BEEF STEW

Steps:

• Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
• Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.
• Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
• Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.