Pressure Cooker Stew Meat With Sauce For Mexican Rice Recipes

Steps:

• Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
• Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
• Cover and cook on low 7 hours or until the beef is fork-tender.
• Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

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.

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.

Steps:

• In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , If desired, serve with sour cream and chips.

Steps:

• Add all pressure cooker ingredients, stir so meat is coated.
• Put lid and seal on.Put gauge over steam vent.Turn heat to medium high to raise pressure to 15#, turn heat down so the pressure is regulated. Cook 15 minutes at 15 pounds pressure. Note: 20 minutes and the meat gets a little dry if there are no bones. Take off burner and let set until there is no more steam.
• Drain meat and save the juices.
• When meat is cool, freeze. You may use for stroganoff, stew, flour & season and braise for gravies with boiled noodles or chop for pulled beef sandwiches.
• Add water to the saved juice tomake four cups of sauce. Add the remaining sauce ingredients,salt, chili pepper, cumin, pepper, cayenne pepper, paprika & bay leaf to a four quart saucepan. Add the diced pepper and onions. Simmer for 10 minutes or the green pepper and onions are starting to get soft.Cool. Freeze.
• Note: This sauce is for 2 cups uncooked rice. When ready to make Mexican Rice, thaw the sauce in large saucepan low heat.When thawed, bring to a simmer, add rice, stir, then cover, on low heat for about 15 to 20 minutes. Remove bay leave before serving. Add more hot sauce if desired.

Steps:

• Place first five ingredients in a zip top bag and shake well to distribute. Add the beef cubes to the bag and shake until all are well covered. In a pressure cooker, brown the meat in the vegetable oil over medium heat.
• Once the meat is browned, add the onions and the garlic to the the cooker and saute the onions while deglazing the pan. Once the onions turn translucent add the can of beef consommé and stir to combine.
• Place the lid on the cooker and bring to pressure over medium heat. Cook 25 minutes and remove from heat. Once the pressure subsides open the lid and simmer until the proper consistency.
• Serve over rice.