PRESSURE-COOKER SPICY BEEF VEGETABLE STEW
This zesty ground beef and vegetable soup is flavorful and comes together so quickly. It makes a complete meal when served with warm cornbread, sourdough or French bread, if you can squeak in a few more calories. -Lynnette Davis, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
BEEFY CABBAGE BEAN STEW
While on one of our small group quilting retreats, one of my friends made this wonderful recipe for dinner. We all loved it and have since passed it around for others to enjoy-now I'm passing it on to you. -Melissa Glancy, La Grange, Kentucky
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain., Transfer meat to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 6-8 hours or until cabbage is tender. If desired, top with shredded cheddar cheese and sliced jalapeno peppers.
Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 591mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
SOUTHERN CABBAGE FOR THE PRESSURE COOKER
A good pot of cabbage can be served stand-alone with some cornbread or as a side dish to your favorite meal. Preparing cabbage in a pressure cooker preserves most of the nutrients and produces a very sweet yet savory dish. This recipe is quick, flavorful and easy!
Provided by EyeSpy
Categories Side Dish Vegetables
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Chop cabbage into 1- to 2-inch pieces.
- Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.
- Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.
- Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.
- Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 8.6 g, Cholesterol 22.4 mg, Fat 10.6 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 154.9 mg, Sugar 4.7 g
PRESSURE-COOKER BEEF STEW
I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. -Joanne Wright, Niles, MI
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 530 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 403mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 36g protein.
PRESSURE-COOKER EASY CORNED BEEF AND CABBAGE
I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. -Karen Waters, Laurel, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the onion, potatoes and carrots in a 6-qt. electric pressure cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 70 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Discard bay leaf before serving.
Nutrition Facts : Calories 414 calories, Fat 19g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 1191mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 23g protein.
PRESSURE COOKER BEEF DAUBE PROVENCAL
My dish is perfect on chilly nights, especially after we have been out chopping wood. The melt-in-your-mouth goodness makes it a staple in my menu rotation. -Brenda Ryan, Marshall, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches., Add carrots, onions and garlic to pressure cooker; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme. Freeze option: Place beef and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts : Calories 248 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 652mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
PRESSURE-COOKER PORK AND CABBAGE DINNER
I put on this pressure cooker pork roast in the morning to avoid that evening dinner rush so common on busy weeknights. All I do is fix a side of family-favorite potatoes and we can sit down to a satisfying supper. -Trina Hinkel, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place water, soup mix, garlic and celery seed in a 6-qt. electric pressure cooker. Cut roast in half; place in cooker. Sprinkle with salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°., Add cabbage and carrots to cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 5 minutes. Quick-release pressure., Remove roast and vegetables to a serving plate; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with roast.
Nutrition Facts : Calories 424 calories, Fat 23g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 647mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein.
PRESSURE-COOKER BEEF AND BEANS
This deliciously spicy steak and beans over rice will have friends asking for more. It's a favorite in my recipe collection. -Marie Leamon, Bethesda, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 6-qt. electric pressure cooker; add tomatoes, onion, water and bouillon., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. Stir in beans; heat through. Serve with rice.
Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 574mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
PRESSURE COOKER BEEF STEW
This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.
Provided by MISSCANADA
Categories Soups, Stews and Chili Recipes Stews Beef
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
- Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
- Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
- When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
- Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.
Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g
GREAT NORTHERN BEAN STEW
This thick and hearty stew with great northern beans is sure to chase the winter chills away. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until vegetables are tender. , Stir in parsley; cook 5 minutes longer. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 274 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 937mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.
CABBAGE AND BEEF SOUP
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina
Provided by Taste of Home
Time 1h20m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.
Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
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