Tag Archives: pressure cooker

Pressure cooker/ instant pot beef stew with mushrooms carrots and leeks


3 Lb beef chuck,cut into 1″ cubes
3 carrots cut into rounds
3 leeks (white part only) chopped
1 Onion halved and the cut into thin slices
1/2 pound baby portabella mushrooms sliced
14 1/2 oz can diced tomatoes
6 oz can tomato paste
1 cup white wine
2 bay leaves
3 sprigs fresh rosemary
salt and pepper
1/4 cup cornstarch

season the beef with salt and pepper
brown the beef in the cooker
remove and set aside
saute the carrots and onions 3 minutes
add the leeks and mushrooms and saute 3 more minutes
add the wine and stir to get up the brown bits
return the meat to the cooker and stir in the rest of the ingredients except for the cornstarch

seal the cooker and bring up to high presssure
cook 30 minutes
while the stew is cooking make a slurry with the cornstarch and 1/4 cup water
quick release the pressure
stew in the slurry to thicken

If using an instant pot increase the cooking time to 35 minutes and use natural release

serves 4


instapot lemony chicken with artichokes and spinach


5 chicken leg/thigh quarters
1 lb spinach
1 can quartered artichoke hearts
1 large lemon thinly sliced
2 leeks white part only thinly sliced
1 cup chicken broth
5 sprigs thyme
2 Tbsp capers
1/4 cup water
1 tbsp cornstarch

using the saute function saute the spinach until wilted. remove and set aside
saute the leeks 5 minute or so until soft
place the chicken and artichokes on top of the leeks
cover with the sliced lemon
place the spinach on top of the lemon
add the chicken broth,capers and the thyme

place the lid on and cook using the poultry setting.
once the timer expires allow to naturally release for 10 minutes then quick release
remove the chicken from the instapot
make a slurry of the cornstarch and water
add the slurry to the liquid in the pot and stir until thickened.

serves 3-4

pressure cooker / instapot pot roast


3 lb chuck roast
1 onion diced
1/2 lb slice mushrooms
4 carrots chopped
1 can cream of mushroom soup
1 cup beef broth
1/4 cup water
1/8 cup cornstarch
3 tsp soy sauce
3 tsp fish sauce
1 bay leaf
1 Tbsp olive oil

heat the olive oil in the insta pot using the saute setting
If needed cut the roast into 2 chunks so it can lay flat
saute 5 minutes a side until well browned
remove and set aside
saute the onion for 5 minutes until browned
place the roast in the pot
add the mushrooms and carrots as well as the bay leaf
pour the beef broth,cream of mushroom soup,soy sauce and fish sauce over the meat
place the lid on the insta pot and seal
cook on the stew setting 45 minutes
allow the pressure to release naturally
remove the meat and slice across the grain
make a slurry of the cornstarch and water
add to the juice in the pot and stir until thickened (if necessary use the saute button to reheat

serves 4

vietnamese pressure cooked beef stew (Bo Kho)


I found this recipe online and made a few changes. I cooked it in my insta pot although a regular pressure cooker would work as well

1 Tbsp butter
2 1/2 lbs boneless beef short ribs,brisket or chuck roast cubed into bite sized pieces
1 onion diced
2 tsp madras curry powder
2 1/2 Tbsp freshly grated ginger
28 oz can diced tomatoes drained
3 Tbsp fish sauce
2 Tbsp apple sauce
1 stalk lemon grassed outer layers peeled and finely diced
2 whole star anise
1 bay leaf
1 cup beef broth
1 Lb carrots chopped into 1 inch pieces

melt the butter
brown the beef in batches and pour into a bowl
saute the onion until translucent
add the curry powder,ginger,tomatoes,fish sauce,apple sauce,star anise,lemongrass,bay leaf and the browned beef
pour in the broth and mix well

seal the pressure cooker.
if using an insta pot press the meat stew button,other wise bring to pressure and cook for 30 minutes under high pressure
release the pressure by running under cool water or using the release valve on the insta pot

add the carrots,return to pressure and cook 7 minutes (use the manual setting on the insta pot)

let sit 10 minutes for teh pressure to come down naturally. if not fully released after 10 minutes release using cold water or the release valve

can be served over rice

serves 4