Best Cooking Under Pressure Frozen Beef Taters Recipes

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.

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.

COOKING UNDER PRESSURE: BEEF AND TATERS

Steps:

• PREP/PREPARE
• You will need a pressure cooker/Instant Pot to make this recipe.
• Gather your ingredients (mise en place).
• Add the butter to a skillet over medium-high heat.
• While the butter is melting sprinkle the steak with the paprika, onion powder, garlic powder, cayenne pepper, and salt and black pepper, to taste.
• Add to the hot pan.
• Sear on both sides, about 2 - 3 minutes per side.
• Remove the steak and throw in the onions.
• Toss until beginning to soften, about 1 - 2 minutes, then whisk the flour into the beef stock, and add to the pan. Use a wooden spoon to scrape the bottom of the pan.
• Simmer for 5 minutes.
• Add the roast to the bowl of your pressure cooker, and then stock, onions, and taters.
• Set to cook on high for 14 minutes, then allow to rest for 10 minutes, before releasing the remaining pressure.
• PLATE/PRESENT
• Slice and serve with the potatoes (I like to smash them), and drizzle with the yummy gravy. Enjoy.
• Keep the faith, and keep cooking.

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.