PRESSURE-COOKER MUSHROOM AND BEEF STEW

Pressure-Cooker Mushroom and Beef Stew image

Get cooking with a cozy winter mushroom and beef stew from My Food and Family. This Pressure Cooker Mushroom and Beef Stew is savory, simple and quick to make with the pressure cooker. Try it out for dinner tonight!

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 1h20m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1-1/2 lb. boneless beef chuck roast, cut into 1-inch pieces
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1/3 cup flour, divided
1 lb. fresh cremini mushrooms, sliced
2 stalks celery, chopped
1 cup chopped carrots
1 cup frozen pearl onions
1/2 cup water
1 WYLER'S Instant Bouillon Beef Flavored Cube
1 pkg. (12 oz.) egg noodles, uncooked

Steps:

Toss meat with 2 Tbsp. dressing. Add 1 Tbsp. flour; mix lightly.
Heat 2 Tbsp. of the remaining dressing in electric pressure cooker using SAUTÉ setting. Add meat, in batches; cook 6 to 8 min. or until evenly browned on all sides, stirring occasionally. Spoon browned meat into bowl; set aside.
Add 1 Tbsp. of the remaining dressing to pressure cooker; heat using SAUTÉ setting 1 min. Add vegetables; cook 7 min., stirring constantly. Add water, bouillon cube, and remaining dressing and flour; mix well. Bring to boil, stirring frequently. Add meat; stir. Close and lock lid. Turn Pressure Release Valve to Sealing position.
Cook 35 min. using MANUAL/HIGH PRESSURE COOK setting. After 20 min., cook noodles in saucepan as directed on package, omitting salt.
Use Quick Pressure Release to release steam from pressure cooker when timer goes off. Remove lid. Drain noodles; serve topped with stew.

Nutrition Facts : Calories 570, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 150 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g