Best Cooking Under Pressure Beef And Taters Recipes

COOKING UNDER PRESSURE: COMFORTING BEEF TATER STEW

Steps:

• 1. PREP/PREPARE
• 2. You will need a pressure cooker/instant pot, to make this recipe.
• 3. I like to use diced, not crushed tomatoes for this recipe. I find that crushed just melt into the sauce during cooking process; while diced hold up better.
• 4. The Roast Since we are using a pressure cooker, most cuts of beef should work well. In this recipe I choose a chuck roast, but next time I am going to use a bottom round. The Potatoes I find that red and golden varieties work well in pressure cooking, but if all you have is russets... chuck 'em in. Peeling is always optional.
• 5. If you are using an instant pot, you can brown the beef, and cook the onions, using the sauté setting, and make this a one-pot meal I prefer to do those steps in a separate pan/pot, but that is just me.
• 6. Gather your ingredients (mise en place).
• 7. Dice the beef, then sprinkle with a bit of salt and pepper.
• 8. Add the oil and butter to a skillet, or heavy-bottom pot, over medium-to-medium-high heat.
• 9. When the butter melts, swirl the pan to mix it with the oil, and begin adding the beef in small batches to brown, about 5 minutes per batch.
• 10. If the pan begins to go dry, add a bit more oil, as needed.
• 11. Transfer the beef to the bowl of your pressure cooker/instant pot.
• 12. Reduce the heat to medium and add the sliced onions (plus a bit more oil, if needed).
• 13. Cook until softened, 3 - 4 minutes.
• 14. Add the tomato paste and mix into the onions.
• 15. Add about 1/4 cup of the beef stock to the pan and deglaze by scraping about with a wooden spoon. Then, pour it into the pressure cooker.
• 16. Add the remaining beef stock, diced tomatoes, parsley, and celery salt to the pressure-cooker bowl.
• 17. Give the mixture a stir, lock down the lid, set the cooker to high, and cook for 12 minutes.
• 18. After the 12 minutes, let the cooker sit for about 10 minutes, and then release any remaining pressure.
• 19. Add the quartered potatoes, lock the lid down, set the cooker to high, and cook for 5 minutes.
• 20. After the 5 minutes, let the cooker sit for about 5 minutes, and the release the remaining pressure.
• 21. Check to see if the beef is tender, and the potatoes cooked through, and do a final tasting for proper seasoning
• 22. PLATE/PRESENT
• 23. Serve in bowls with some crusty bread and good conversations. Enjoy.
• 24. Keep the faith, and keep cooking.

COOKING UNDER PRESSURE: AWESOME STEAK & MARINADE

Steps:

• 1. PREP/PREPARE
• 2. You will need a pressure cooker, or instant pot to make this recipe.
• 3. You can use just about any cut of beef with the marinade. I choose a flat-iron steak because of its great marbling, and it holds up well under pressure.
• 4. Gather your ingredients (mise en place).
• 5. Cut up your steak against the grain into 1/2-inch (1.3cm) strips.
• 6. Combine all the marinade ingredients in a bowl and add the beef.
• 7. Cover and place into the fridge for about an hour.
• 8. If you are cooking this in the oven or stovetop, then I would recommend leaving the beef in the marinade for 5 - 6 hours. The pressure cooker gives us tender beef in a matter of minutes, and that "pressure" helps to infuse the marinade into the beef as it cooks. That is why we only need to marinate it for an hour.
• 9. Add the beef and marinade to the bowl of your pressure cooker.
• 10. I added some red potatoes (cut in half) and placed them on a rack over the beef. Then I took them out and mashed them with some milk, butter, salt, and pepper... Brilliant.
• 11. Secure the top to your cooker, set it to high, and cook for 12 minutes. After that time, allow it to do a natural release, about 15 minutes.
• 12. PLATE/PRESENT
• 13. My favorite way to serve this is over a steaming plate of mashed taters and drizzled with some of the amazing marinade sauce. And, some crusty bread would not be amiss. Enjoy.
• 14. Keep the faith, and keep cooking.

PRESSURE-COOKER BEEF TIPS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. , Add wine to cooker, stirring to loosen browned bits. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. , Select saute setting and adjust for low heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes.

COOKING UNDER PRESSURE: STEAK, TATERS & GRAVY

Steps:

• PREP/PREPARE
• You will need a pressure cooker, or an Instant Pot, to make this recipe.
• Since we are pressure cooking this dish, almost any cut of beef will work. However, top four choices would be: flank steak, charcoal steak, chuck steak, or a London broil.
• Gather your ingredients (mise en place).
• Grind all the dry spices together, and reserve.
• Cut the steak into bite-size pieces, about 1-inch (2.5cm) thick.
• Add the melted butter, warm chicken stock, and wine to the bowl of your pressure cooker. Then toss in the dry spices and whisk to combine.
• Add the beef and place the wire riser into the bowl.
• Cut the potatoes in half, add them to the steamer basket, and place into the bowl.
• If you do not cut the potatoes in half, they will explode in the cooker... And, we do not want that to happen, do we :-)
• Seal the pressure cooker, set to high, and cook for 20 minutes.
• Allow to sit for 10 minutes, then release what is left of the pressure, and open.
• Remove the taters, and mash with a bit of milk, salt and pepper.
• My taters were so moist I did not need the milk; just a bit of spice.
• Use a spatula or wooden spoon to mix the gravy to an even consistency.
• Do a final tasting of the gravy for proper seasoning.
• Because of the pressure cooking, the bottom of the bowl will have some thickened bits; these need to be incorporated into the rest of the gravy.
• Add the mashed taters to a plate.
• Place the beef on top.
• PLATE/PRESENT
• Drizzle more of the gravy on top and serve with some nice crusty bread. Enjoy.
• Keep the faith, and keep cooking.

QUICK TATER TOTS BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. , Transfer to a greased 2-qt. baking dish. Top with Tater Tots. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, 30-40 minutes or until heated through.

BEEF AND TATER BAKE

Steps:

• Combine meat, bread crumbs, egg, onion, ketchup, salt and pepper.
• Pat meat into an 8" square baking dish.
• Bake at 350 degrees Fahrenheit for 30 minutes.
• Remove from oven.
• Drain fat.
• Combine mashed potatoes and 3/4 cup cheese.
• Spread over meat.
• Top with remaining 1/4 cup cheese.
• Bake 20 minutes.

COOKING UNDER PRESSURE: FROZEN BEEF & TATERS

Steps:

• 1. PREP/PREPARE
• 2. I do not have a lot of photos for this recipe, because I really had not planned to post it. However, after I served it to my lockdown house guests and they cleaned their plates, I thought I would throw it out here. The thing I like is that is everything gets tossed into a single pot, you set it and forget it, then 80 minutes later... dinner is served.
• 3. You will need a dedicated pressure cooked or Instant Pot to make this awesome recipe.
• 4. Gather your ingredients (mise en place).
• 5. Add the frozen roast and taters to the bowl of your pressure cooker, then whisk together the stock, tamari sauce and mustard, season to taste, and pour over the roast and veggies.
• 6. Set the pressure cooker to high, and cook for 60 minutes, then let it do a natural release for about 20 minutes.
• 7. After 20 minutes, I released any additional steam, and this is how I plated it. I removed the roast and shredded it using 2 forks. Then, I removed all but 2 of the potato halves and mashed them into the gravy, to make it thicker. Finally, I took the remaining taters and mashed them with a bit of the gravy.
• 8. PLATE/PRESENT
• 9. I served the mashed taters with the beef on top, and gravy on the side. Enjoy.
• 10. Keep the faith, and keep cooking.