Pressure Cooker Vietnamese Beef Stew Recipe2020-06-30
- Cuisine: Vietnamese
- Course: Main Dish
- Skill Level: Expert
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 1:25 h
- Ready In: 1:35 h
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This information is per serving.
Pressure cooker Vietnamese beef stew recipe. Beef chuck roast or brisket with vegetables and spices cooked in an electric pressure cooker. Very easy and delicious. This yummy recipe belongs to Vietnamese cuisine. You may also like Traditional Vietnamese Fried Rice
If you like to cook beef in a pressure cooker, you may also like to prepare Smoky Porter Sirloin Tip Stew:
Pressure Cooker Smoky Porter Sirloin Tip Stew Recipe
Beef with herbs, spices, adobo sauce, and beer cooked in an electric pressure cooker.
Makes 6 servings
Ingredients: 2 pounds (960 g) sirloin tips, chunked, 1 tablespoon (15 ml) smoked paprika, 2 teaspoons (10 ml) dried marjoram, 1 teaspoon (5 ml) dried thyme, 1/2 pound (240 g) slab bacon, cut into 1/2-inch (1.25 cm) pieces, 1 medium yellow onion, peeled and chopped, 2 canned chipotle chiles in adobo sauce, stemmed, seeded, and finely chopped, 1 oz (30 ml) adobo sauce from the can, 1 teaspoon (5 ml) minced garlic, 1 tablespoon (15 ml) molasses, 3/4 cup (180 ml) dark beer, 1 can (28 oz (840 ml) diced tomatoes, drained, 1/4 cup (60 ml) golden raisins
Instructions: In a large mixing bowl, combine chunked beef, smoked paprika, marjoram, and thyme. Mix until the meat is evenly coated with the spices. Set aside.
Put the bacon in a 6-quart (6 L) electric pressure cooker turned to the browning function. Fry, stirring, until crisp, for about 5-6 minutes. Using a slotted spoon, remove cooked bacon from the pot and transfer to a big bowl.
Add the spicy beef to the cooker and cook, stirring and turning occasionally, until browned. Remove browned meat from the pressure cooker and transfer to the bowl with bacon.
Next, add the onion, chipotles, adobo sauce, and minced garlic to the pot. Cook, stirring until the onion begins to soften, for about 3 minutes. Stir in molasses until bubbling, then pour in beer. Stir in drained tomatoes and raisins, scraping up the browned bits in the pot. Add reserved beef and bacon with any accumulated juices and stir well.
Close pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 30 minutes.
Reduce the pressure. Turn the pressure cooker off. Allow staying for 15-20 minutes, then unlock and open the pot. Stir well before serving.
Pressure Cooker Vietnamese Beef Stew Recipe
- 1/2 teaspoon ghee
- 5 pounds (2.5 kg) boneless beef brisket or chuck roast
- 1 medium yellow onion, peeled and diced
- 1½ teaspoons curry powder
- 1½ tablespoons grated ginger
- 3 tablespoons fish sauce
- 2 tablespoons applesauce
- 1 large lemongrass, trimmed, cut into pieces, and bruised
- 2 whole star anise
- 1 bay leaf
- 1 cup (250 ml) beef bone broth
- 1 pound (480 g) carrots, peeled and chunked
- kosher salt
Heat the ghee in an electric pressure cooker turned to sauté function. Working in batches, sear the beef in hot oil. Remove seared beef from the pot and transfer to a bowl.
Add onions to the pot and cook, stirring occasionally, until translucent. Stir in curry powder, ginger, seared beef, fish sauce, applesauce, star anise, lemongrass, and bay leaf. Pour in beef broth and stir again.
Close pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 35 minutes.
Turn the pressure cooker off. Open the pot, using the Natural Release method. Season with salt and more fish sauce. Serve hot.