Salsa Stewed Beef And Rice Pressure Cooker Recipe 46

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TENDER SALSA BEEF

This is my Mexican-style twist on comfort food. To keep it kid-friendly, use mild salsa. -Stacie Stamper, North Wilkesboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 7



Tender Salsa Beef image

Steps:

  • In a 3-qt. slow cooker, combine the beef, salsa, brown sugar, soy sauce and garlic. Cover and cook on low 8-10 hours, until meat is tender. Using a slotted spoon, serve beef with rice and, if desired, sliced jalapeno peppers. Freeze option: Freeze individual portions of cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.

Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 356mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

1-1/2 pounds beef stew meat, cut into 3/4-inch cubes
2 cups salsa
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1 garlic clove, minced
4 cups hot cooked brown rice
Sliced jalapeno peppers, optional

SALSA STEWED BEEF AND RICE - PRESSURE COOKER RECIPE - (4.6/5)

Provided by rmulleni

Number Of Ingredients 12



Salsa Stewed Beef and Rice - Pressure Cooker Recipe - (4.6/5) image

Steps:

  • With the cooker's lid off, heat oil on high or "brown" until sizzling. Place ground beef, onion, chili powder, and salt in the cooker, and cook until ground beef is lightly browned, about 7 minutes. Add the water, rice, and salsa and securely lock the pressure cooker's lid. Set the pressure cooker for 8 minutes on HIGH. Perform a quick release to release the cooker's pressure. Set cooker to High or "brown". Stir black beans, corn and cilantro into mixture and cook 3-4 minutes, just until corn is heated throughout. Top with shredded cheese and serve. Enjoy!

1 tablespoon olive oil
1 pound lean ground beef
1 red onion, diced
1 teaspoon chili powder
1/2 teaspoon salt
1 cup long grain white rice, rinsed well
2 cups water
1 jar (16 ounce) chunky salsa
1 can (15 ounces) seasoned black beans, drained and rinsed
1 cup frozen corn kernels
2 teaspoons fresh cilantro, chopped
1 cup cheddar cheese, shredded

NICOLA'S BEEF STEW

This is actually my late wife's recipe. I use a pressure cooker, but you could use a slow cooker The amount/ type of vegetables can be varied to taste

Provided by Coops1958

Time 1h10m

Yield Serves 8

Number Of Ingredients 0



Nicola's beef stew image

Steps:

  • Cube steak roughly and chop onion. Place in pressure cooker and cover with 3-4 inches of water. Cook under pressure for 15 mins
  • Meanwhile prepare, peel and chop the remaining vegetables, but don't chop too small (especially the potatoes)
  • Once it's safe to open pressure cooker, add stock cubes (2-3) and rest of vegetables. Cover with water, but not too much (2 inches should be plenty). Season with salt and pepper. Cook under pressure for 10 minutes
  • Make dumplings according to instructions on box. Once its safe to do so, take off cooker lid and remove weght. Boil stew and add dumplings then turn down heat to simmer and place lid on. Do NOT lock. Cook for 15 - 20 minutes then serve immediately
  • Tips Any leftover can be refridgerated and then used later. I add a tin of mulligatorny soup to bulk it out and add a bit of zing!! Can be frozen, but suggest you portion it out while still quite hot

BEEF TIPS ON RICE - PRESSURE COOKER

Make and share this Beef Tips on Rice - Pressure Cooker recipe from Food.com.

Provided by Chefwmatt

Categories     Steak

Time 45m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 11



Beef Tips on Rice - Pressure Cooker image

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.

Nutrition Facts : Calories 358.5, Fat 7.4, SaturatedFat 1, Sodium 1651.5, Carbohydrate 64.1, Fiber 1.9, Sugar 2.4, Protein 7.7

3 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon mustard powder
2 lbs top sirloin steaks, cut into cubes
2 tablespoons vegetable oil
2 onions, chopped
2 garlic cloves, minced
1 (10 1/2 ounce) can beef consomme
4 cups cooked rice

PRESSURE COOKER BEEF STEW

I adapted this from an Emeril recipe for beef stew, which is why the recipe features Emeril's Essence. However, I wanted just a classic beef stew, and not one with turnips and collard greens. I also found that Emeril's recipe cooked the stew for too long and used too much liquid--more like a soup than a stew. So here's my recipe for classic beef stew. By adding most of the vegetables during the last 10 minutes of cooking, they come out nice and firm. I recommend serving the stew on top of rice or wide egg noodles with a dollop of sour cream on top.

Provided by grayslady

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22



Pressure Cooker Beef Stew image

Steps:

  • Have on hand the following accessories: 1 large platter, 2 dinner plates, 1 cereal bowl, 1 piece paper toweling.
  • The list of 8 spices at the end of the recipe make up the Emeril's Essence. These should be mixed together thoroughly before being added to the flour. For a larger portion of Essence that can be stored, multiply all amounts by 4 and just add 1 tablespoon of Essence to the flour.
  • Chop up carrots, celery and onion. Set aside. (This can be done the night before and all vegetables placed together in a baggie in the refrigerator.).
  • In cereal bowl, combine flour and Emeril's Essence. (Emeril's Essence can be made up anytime in advance and stored.).
  • Cube meat into approximately 1 1/2" chunks on large platter, trimming away excess fat as necessary. (Do not cube in advance or meat will be too bloody and not dry enough.).
  • Dredge each piece of meat thoroughly in flour mixture and return to platter.
  • Place pressure cooker on cooktop and apply medium heat. Add 2 tablespoons olive oil.
  • When olive oil is hot, add approximately 1/2 of the meat cubes in order to saute. (Don't crowd meat. It will take 2-2 1/2 batches to cook meat.) Cook meat until well browned on outside, but still pink on inside--about 3-4 minutes per batch.
  • When first batch of meat is cooked, transfer to dinner plate, wipe edges of pressure cooker with paper towel, add some more olive oil and place second batch of meat in pressure cooker to saute. Repeat procedure until all meat cubes are browned.
  • Reduce heat under pressure cooker to medium-low. Add balsamic vinegar and 1/4 cup stock. Deglaze pan.
  • Add carrots, celery, onion and garlic to pressure cooker. Add salt and pepper. Mix well and cook over medium-low heat for 3 minutes.
  • Remove all but 1/2 cup vegetables from pressure cooker and set aside on second dinner plate. Wipe down edges of pressure cooker.
  • Add to pressure cooker: reserved meat, bay leaves, red wine, and remaining beef stock. Mix well.
  • Place lid on pressure cooker. Heat on high until pressure cooker is up to full pressure. Reduce heat to simmer and cook at high pressure for 20 minutes.
  • While meat is cooking, take a red potato, slice in half the long way, then slice each half the long way one more time. Make three cross-cuts on each potato "submarine" and keep pieces together in submarine shape on cutting board. Repeat process for second potato. (This method prevents the potato flesh from turning brown while you're waiting to add the potatoes to the stew.).
  • When meat has been cooked 20 minutes, remove pressure cooker from cooktop and release pressure using the cold water method. Open lid and add remaining vegetables which have been set aside. Also add potato chunks. Mix well.
  • Replace lid on pressure cooker. Place pressure cooker on cooktop over high heat. Bring pressure up to high, reduce heat to simmer, and cook on high pressure for 10 minutes. At the end of 10 minutes, release pressure using the cold water method again.
  • Remove lid from pressure cooker and enjoy stew.

Nutrition Facts : Calories 397.8, Fat 19.7, SaturatedFat 6, Cholesterol 112.3, Sodium 614.4, Carbohydrate 16.2, Fiber 2.2, Sugar 2.9, Protein 38.3

2 1/4 lbs chuck roast, cut into large cubes
2 small red potatoes, cut into large cubes (about 3-inch long each)
2 medium carrots, cut into chunky disks
2 stalks celery, cut into chunks
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 teaspoon garlic, minced
1/4 cup red wine
1 -1 1/4 cup beef stock
1 tablespoon balsamic vinegar
4 tablespoons olive oil
1/2 sweet onion, cubed
2 bay leaves
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme

PRESSURE-COOKED SALSA VERDE PORK AND RICE

Make weekly meal prep a breeze with this pressure cooker pork and rice. This recipe uses the Pot-in-Pot (PIP) method, which cooks the pork and rice in separate bowls at the same time. The pork turns out so tender! I like to freeze individual servings and take one out the night before. Top with queso fresco or sour cream when ready to serve.

Provided by France C

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16



Pressure-Cooked Salsa Verde Pork and Rice image

Steps:

  • Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.
  • Rinse rice with cold water through a fine mesh strainer and drain.
  • Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.
  • Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.
  • Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.
  • Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 42.1 g, Cholesterol 59.4 mg, Fat 20.8 g, Fiber 1.9 g, Protein 19.1 g, SaturatedFat 6.2 g, Sodium 686.1 mg, Sugar 3 g

2 pounds boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground coriander
¼ teaspoon ground black pepper
1 ½ cups brown rice, rinsed well
1 teaspoon olive oil
½ teaspoon salt
1 ¾ cups water
1 tablespoon water
2 tablespoons olive oil
1 (16 ounce) jar salsa verde (such as Herdez®)
¼ cup chopped cilantro
1 tablespoon lime juice
6 (3-cup) storage containers

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



Pressure Cooker Beef Stew image

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

1 tablespoon vegetable oil
1 small onion, diced
2 pounds cubed beef stew meat
5 carrots, peeled and diced
8 medium baking potatoes, peeled and cubed
2 cubes beef bouillon
2 cups water
2 teaspoons cornstarch
2 teaspoons salt, or to taste

SALSA STEW

Here's a savory stew you can make ahead and serve when in a hurry.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 10 servings.

Number Of Ingredients 16



Salsa Stew image

Steps:

  • In a Dutch oven over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with pepper sauce.

Nutrition Facts : Calories 321 calories, Fat 14g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 469mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 cups water
1-1/2 cups chopped onions
1 cup salsa
2 garlic cloves, minced
1 tablespoon dried parsley flakes
2 teaspoons reduced-sodium beef bouillon granules
1 teaspoon ground cumin
1/2 teaspoon salt-free seasoning blend
3 medium carrots, cut into 1-inch pieces
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
1 can (4 ounces) chopped green chilies
1/8 teaspoon hot pepper sauce

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