Best Cooking Under Pressure Steak Taters Gravy Recipes

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.

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.

CUBE STEAKS WITH GRAVY

Steps:

• Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

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.