Pressure Cooker Beef Stew with Wine
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Ingredients
1 h 20 m servings 437Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Pat beef dry with paper towels. Season with salt and pepper.
- Melt butter in a pressure cooker over medium heat; cook beef until browned, 5 to 7 minutes. Transfer beef to a plate. Add wine and scrape the bottom of the pressure cooker with a wooden spoon. Add potatoes, broth, soup, carrots, onion, and garlic. Add additional wine or broth, if needed, to ensure that liquid just covers the ingredients.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Combine peas, sour cream, and mushrooms in the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
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Footnotes
- Cook's Note:
- If the stew is too watery after cooking, mix 1 tablespoon of cornstarch in a cup of the gravy and stir back into the pot.
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12/2/2017
Looks good, I'll try it but I think I will add the beef back to the cooker. In the recipe it was removed but never returned.