I’m determined to adapt my favorite recipes for use in an Instapot™️. What, you say, is an Instapot™️? It’s a device that made pressure cooking less intimidating, but it also has other useful features such as making rice, yogurt and even cheesecake.
Here’s tonight’s BEFORE pic, followed by original recipe:
Soups & StewsPrep Time: 30 minutes Cook Time: 120 minutes
Servings: 4 servings Source: Keyingredient.comINGREDIENTS2 pounds beef chuck, cubed
3 slices bacon, diced
1 Tablespoon sugar
salt & pepper
1 medium chopped onion
1 clove minced garlic
6 ounces tomato sauce
1 cup beef broth
1 bay leaf
pinch of thyme
½ cup burgundy wine
2 carrots, sliced
2 stalks celery, sliced
2 large potatoes, cubed
DIRECTIONS Fry diced bacon in large saucepan. Salt & pepper the beef. Dip beef in flour and brown in the bacon fat, adding oil if necessary.Sprinkle beef with the sugar, add onion, garlic & brown.Add the tomato sauce, beef broth, wine, bay leaf & thyme.Cook covered S-L-O-W-L-Y for one & 1/2 hours.Add carrots, celery & potatoes and cook until tender, adding water if necessary.
Will post shortly if my adaptation(s) were a success. Sure hope so! I’m starved 😎
All I did was to add the veggies so they cooked together with the meat. Pressure cooked on HIGH for 25 minutes with a natural release. Sure beats the 90 minutes to cook on top of your range.
Browning it all was a bit of a challenge and I THOROUGHLY scraped bottom before beginning to pressure cook. 👌🏻