Recipe: 10 Pressure Cooker Beef Recipes (and one for Pork Chops)

Hi Ethel,

I haven't tried any of the recipes that I'll be posting here for pressure cooker, so please follow the manufacturer's directions for your cooker and take care when preparing these.

Happy Pressure Cooking!

Betsy

Beef Stew
Pot Roast
Swiss Steak and Onions
Brisket with Sweet Potatoes
Pork Chops
Swiss Steak
Aunt Betty's Meatloaf
Ed's Meatloaf
Beef Pot Roast Oriental
Mustard Brisket
Red Wine Pot Roast


Author: HELEN PEAGRAM
Date: 1998/09/27
Forums: rec.food.cooking

Title: Pressure Cooker Beef Stew
Categories: Soup/ Stew
Yield: 4 Servings

MMMMM--------------------MM BY HELEN PEAGRAM-------------------------
1 lb Stew beef
1/4 c Flour
1/2 c Chopped onion
3 tb Oil
1 ts Salt
1 c Tomato juice
1/4 ts Garlic powder
1/8 ts Pepper
1 c Carrots
1 c Potatoes
1/2 ts Salt
1/2 c Celery
1 c Water
1/2 ts Worcestershire sauce

Dredge cut meat in flour and brown in oil. Add onion, tomato juice, salt, pepper and garlic powder. Stir and pressure cook for 15 minutes. Add potatoes, carrots, celery, 1/2 tsp salt, worcestershire sauce and water.

Pressure cook 15 minutes. Thicken sauce and serve.


Title: My Pressure Cooker Pot Roast
Categories: Meats
Yield: 4 Servings

MMMMM--------------------MM BY HELEN PEAGRAM-------------------------
Pot Roast
1/2 c Onion, chopped
3 tb Oil
1 ts Salt
1 c Tomato juice
1/4 ts Garlic powder
1/8 ts Pepper
1/2 ts Salt
1/2 c Celery
1 c Water
1/2 ts Worcestershire sauce

Brown meat in oil. Add onion, tomato juice, salt, pepper and garlic powder. Stir and pressure cook for 15 minutes per pound.

Add 1/2 tsp salt, worcestershire saue and water. Pressure cook 15 minutes. Thicken sauce and serve.


Title: Swiss Steak and Onions
Categories: Meats, Beef, Pressure
Yield: 6 Servings

-Sue Woodward

MMMMM------------------PRESSURE COOKER COOKBOOK-----------------------
2 lb Beef round steak, 1.1/2"
-thick
1/2 c Seasoned bread crumbs
1/4 c Olive oil
1 md Onion; diced
2 cl Garlic; crushed
1 Carrot; diced
1/4 c Parsley; minced
1/2 ts Dried tarragon
1 Bay leaf
2/3 c Beef broth
2 tb Light sherry
2 tb Tomato paste
5 lg Onions; sliced in rings
1 ts Salt
1/4 ts Pepper
Noodles; buttered or steamed potatoes to serve

Cut steak into serving pieces, slitting edges to prevent curling. Place bread crumbs into a shallow dish. Coat steak pieces with bread crumbs, shaking to remove excess crumbs. Heat oil in pressure cooker. Add steak and saute in hot oil, 2 pieces at a time to avoid crowding. Use long handled tongs to turn steak to brown on both sides. Remove and set aside.

Add onion, garlic, carrot, parsley, tarragon, and bay leaf to hot oil and cook 3 mins., stirring with wooden spoon to loosen browned particles on bottom of cooker. Stir in broth, sherry, and tomato paste. Mix well. Place steak pieces in sauce. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 18 mins. Release pressure accdg. to manufacturer's directions. Remove lid.

Add sliced onions to steak and sauce. Season with salt and pepper, stirring well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Gently stir beef and sauce with wooden spoon. Discard bay leaf. Serve with noodles or potatoes. Makes 6 to 8 servings.

Author - Toula Patsalis


Title: Brisket with Sweet Potatoes
Categories: Beef, Pressure, Meats
Yield: 4 Servings

2 tb Oil or chicken fat
3 1/2 lb Boneless beef brisket
2 Celery; finely chopped
2 lg Carrots; finely chopped
1 lg Onion; finely chopped
2 c Beef stock or boullion
1 c Water
1 1/4 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Allspice
1/2 c Apple cider (up to 1 cup)
2 lb Sweet potatoes, peeled; cut
-in 1/2" slices
1 1/2 lb Parsnips, peeled; cut in 1" chunks
1 c Pitted prunes; coarsely chopped
Salt and pepper to taste

Recipe by: Cooking Under Pressure Heat 2 tablespoons oil in the cooker. Over high heat, brown the meat well on both sides, lifting it up frequently with tongs or spatula to prevent sticking. Add additional fat if needed. Set aside. (Don't be concerned if the brisket has to be squeezed against the sides of the pot; it will shrink considerably during cooking.) In the oil remaining in the cooker, saute the celery, carrot, and onion for 3 minutes, stirring occasionally and taking care to scrape up any browned bits of meat or vegetable sticking to the bottom of the pot. Add the beef stock, water, cinnamon, nutmeg, and allspice. Submerge the rack into this mixture, and place the meat on it with the fat side facing up. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 55 minutes. Let the pressure drop naturally, about 10 - 15 minutes. Remove the lid, tilting it away from you to allow any excess steam to escape. If the brisket is done, you should easily be able to pry a small chunk of meat from one end with a fork. If it is not sufficiently tender, lock the lid back into place and return to high pressure for another 10 - 15 minutes. If time permits cool to room temperature and refrigerate brisket and gravy overnight. Remove any congealed fat and return the gravy to the cooker. About 20 minutes before serving, stir in enough cider to equal approximately 2 cups. Add the sweet potatoes, parsnips, and prunes. Lock the lid in place and over high heat bring to high pressure, adjust heat and cook for 3 minutes. Quick release the pressure. Add salt and pepper. Cut the brisket into slices on the diagonal, place in the cooker, and spoon gravy and vegetables on top. Cover but do not lock. Cook over medium heat just until the meat is warmed throughout. Arrange on a platter and surround with the vegetables.

Pour gravy on top.
\
Title: Pressure Cooker Pork Chops
Categories: Meats, Pressure
Yield: 4 Servings

4 Pork chops (i prefer thick ones)
4-6 potatoes, peeled and sliced, somewhat thick slices
1/4 Water (approx)
1 Onion, chopped

Heat your pressure cooker on med-high and pour enough oil in to coat bottom. Once hot, brown the pork chops until dark but not burned (this renders better gravy and I think they are tastier this way). Make sure to brown on all sides possible. Remove chops to a plate and reduce heat to medium. Add the sliced potatoes (beware the hot grease) and the water. Stir to coat the potatoes thoroughly. Add the onion (don't stir) and put the chops on top of all. Sprinkle with salt and pepper if you like. Put the top on and when the cooker "bell" rocks, set your timer for 20 minutes. Cool the cooker down by running water over the top. Remove the chops to your serving plate and potatoes too. The chops will be very tender and the potatoes will be soaked in the gravy. Serves 4. This is not a real fast recipe because at medium heat, it takes a while for the pressure to build enough to rock that bell on your cooker. You can increase the heat but beware, you might burn those potatoes. My mother used to make this and it is one recipe I seem to have good success in duplicating. >From Debbie Carlson Submitted By KDECK (KAREN DECK) On 17 FEB 1995 221216 ~0500


Title: Swiss Steak (P/C)
Categories: Pressure, Beef, Meats
Yield: 6 Servings

2 tb Peanut oil
1 Beef arm roast/chuck roast (trim/cut into 2" cubes
1 lg Onion; finely diced
4 lg Cloves of garlic; minced
1 c Celery; sliced
1/2 c Bell pepper; diced
4 c Canned whole tomatoes with -
1 c Tomato sauce
1 ts Salt
Louisiana hot sauce to taste
1/2 ts Oregano leaves; crumbled

Put 2 Tbsp. oil into a very hot pressure cooker pot. Braise the beef cubes on all sides until well browned. Add the rest of the ingredients and stir once to distribute ingredients evenly in pot. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 20-25 minutes (depending on the grade of meat). Remove pot from heat and cool. Open the lid and stir gently. Check the consistency of the gravy. If it is too thin, raise the heat to high and reduce to the desired thickness. If it is too thick, add a little water. My family especially likes this dish served over baked macaroni and cheese with a side dish of peas, sautied with onions and pine nuts.


Title: Aunt Betty's Meatloaf
Categories: Ground meat, Pressure
Yield: 4 Nice folks

1 1/4 lb Ground beef;
1 1/2 c Bread crumbs;
1 sm Onion; peeled, ends removed, chopped
1 Egg;, beaten
1 tb Horseradish;
1 ts To 2 teaspoons salt;
1/4 c Ketchup;
1/4 c Milk;
1/4 ts Lawry's seasoning salt

Preheat oven to 350 degrees. Mix ingredients: ground beef, bread crumbs, onion, beaten egg, horseradish, salt, ketchup, milk and Lawry's seasoning salt. Transfer mixture to a 9-by-5-inch loafpan. Cover with foil and bake for one hour. Uncover and bake 15 minutes. Remove from oven and drain excess fat. Serve with gravy, mashed potatoes, vegetable, coleslaw and roll if desired. Serves 4. Aunt Betty's Restaurant, Pinckney Mi WAS for 4 nice folks


Title: Ed's Meatloaf
Categories: Old, Ground meat, Pressure
Yield: 8 Servings

1 1/2 lb Ground Chuck
1 c Soda Cracker Crumbs, about 18 Crackers
8 oz Tomato Sauce (1 Can)
3/4 c Onion; finely chopped
1/2 c Green Bell Pepper, finely chopped
2 lg Eggs, Beaten
1 ea Bay Leaf, Crushed to fine Particles removing The Central Rib.
1 1/2 ts Salt
1/8 ts Dried Thyme Leaves
1/8 ts Dried Marjoram Leaves
1/8 ts Freshly Ground Black Pepper
1/2 c Catsup

Preheat the oven to 350 degrees F. Grease a large rectangular baking dish. Combine all of the ingredients except the catsup in a large bowl blending well. Shape the mixture into an oval loaf 8-inches long and place it in the center of the baking dish. Brush with the catsup and bake for 1 hour.

MICROWAVE INSTRUCTIONS: Prepare as directed above and shape into a loaf to fit an ungreased 10 X 6 1/4-inch microwave loaf pan. Cover with wax paper and cook on medium-high (70% Power) for 25 to 30 minutes or until the juices run clear when the center is pierced with a metal skewer. Rotate the pan twice during the cooking period.

PRESSURE COOKER: Make two loaves. Warp in wax paper and chill several hours. This prevents the meatloaf from breaking apart while cooking. Brown on both sides turn with pancake turn. Place on rack and add water. Close cover securely. Place Pressure Regulator on vent pipe and cook 15 minutes with Pressure Regulator rocking slowly on vent pipe. Let pressure drop on it's own accord.


Title: Beef Pot Roast Oriental/pressure Cooker
Categories: Pressure, Beef, Meats
Yield: 6 Servings

1 ts Garlic salt
1/2 ts Dry mustard
1/4 ts Pepper
3 lb Beef pot roast
2 tb Shortening
3/4 c Water
2 tb Soy sauce
3 tb Honey
1 tb Vinegar
1 1/2 ts Celery seeds
1/2 ts Ground ginger

Combine garlic salt, mustard and pepper; rub into roast. Heat pressure cooker. Add shortening; brown roast well on all sides. Combine water, soy sauce, honey, vinegar, celery seed and ginger; pour over meat. Close cover tightly. Place pressure regulator on vent pipe. Cook 40 min. Let pressure drop on its own accord. Thicken gravy if desired. 6 to 8 Servings. Be sure you start timing once pessure is reached. Andy Zaech

From: John Weber


Title: Pressure Cooker Mustard Brisket (P/C)
Categories: Pressure, Meats, Beef
Yield: 5 Servings

2 1/4 lb Lean beef brisket
1 tb Vegetable oil
4 c Water
1/3 c Dijon mustard
2 ts Dried whole thyme
3/4 ts Pepper
1/2 ts Salt
4 Garlic cloves; minced
2 1/4 c Carrots; sliced
5 sm Red potatoes; halved *
1 lg Onion; quartered
2 1/2 tb Cornstarch
1/4 c Water

Trim fat from brisket. Heat oil in a 6 quart-pressure cooker over medium-high until hot. Add brisket; and brown on all sides. Add water and next 5 ingreds. Close lid securely; bring to high pressure over high heat (about 4 mins). Adjust heat to med-low or level needed to maintain high pressure; cook 45 mins. Remove from heat; cool under cold running water. Remove lid.
Add next 3 ingres.; Close lid securely. Bring to high pressure over high heat. Adjust heat to med-low or level needed to maintain high pressure; cook 7 minutes. Remove from heat, and cool under cold running water; remove lid. Place contents on a platter.
: Strain cooking liquid, reserving 2 1/4 c. Combine cornstarch and 1/4 c. water in pan; stir well. Gradually stir in rest. cooking liquid. Bring to a boil and cook 2 min, stirring constantly. Pour over warm meat & vegs. Per serving: 415 cal. per 3 oz. meat, 2 potato halves, 1/2 c vegs., and 1/2 c. gravy. Source: Cooking Light

From: John Weber


Title: Pressure Cooker Pot Roast (P/C)
Categories: Pressure, Meats, Beef
Yield: 10 Servings

4 lb Boneless beef roast
2 tb Oil
1 sm Onion; chopped
2 ts Salt
1/2 ts Pepper
1 c Red wine
2 1/2 c Beef stock
6 tb Flour

BROWN THE BEEF AND ONION in oil in the open pressure cooker. Add salt and pepper, 1/2 cup wine, seal cooker and cook at 10 pounds pressure for 15 minutes per pound. Reduce pressure, open cooker and remove meat. To make gravy, remove all but 2 tablespoons fat from the cooker, add the flour and stir for 1 minute, then slowly add the wine and stock and simmer for a few minutes until thickened. Season gravy with salt and pepper to taste. : PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

From: John Weber