Pressure Cooker Beef Stew with Turnips and Mushrooms
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
254.3 -
Fat
3.8 g -
Cholesterol
43.1 mg -
Sodium
342.6 mg -
Potassium
885.2 mg -
Carbohydrate
30.2 g -
Fiber
4.8 g -
Sugars
3.3 g -
Protein
21.1 g
Pressure cooker beef stew with turnips and mushrooms. Beef chuck roast with vegetables cooked in a pressure cooker. Quick and delicious! More Pressure Cooker Recipes
Pressure Cooker Beef Stew with Turnips and Mushrooms
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds (640 g) boneless beef chuck roast, cubed
- 2 cloves garlic, peeled and chopped
- 1 ½ cups sliced celery
- 1/2 pound (240 g) mushrooms, halved or quartered
- 2 ½ cups (625 ml) water
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 2 cups peeled turnip wedges
- 4 medium carrots, chunked
- 2 russet potatoes, peeled and cubed
Method
Step 1
Heat 1 tablespoon olive oil in a pressure cooker turned to the sauté mode. Working in batches, brown cubed beef in a single layer, adding more oil as needed. Using a slotted spoon, remove browned meat from the pot and transfer to a plate.
Step 2
Add garlic and celery to the pot, and cook, stirring, for 1-2 minutes. Return the meat to pot. Stir in mushrooms and water. Season with salt and black pepper.
Step 3
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 17 minutes.
Step 4
Using the Quick Release method, bring pressure to normal. Carefully open pressure cooker. Skim off any fat.
Step 5
Add turnips, carrots, and potatoes to the pot. Relock pressure cooker and bring back up to high pressure. Cook for 5 minutes. Remove pot from the heat and carefully open pressure cooker.
Step 6
Adjust seasoning as needed. Serve immediately over the cooked pasta.
