- 2 pounds beef stew meat, cut into 1-inch cubes
- salt and ground black pepper to taste
- 3 tablespoons butter
- 1 cup dry red wine, or more as needed
- 2 potatoes, cubed
- 1 (14 ounce) can beef broth, or more as needed
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (8 ounce) package baby carrots
- 1 large onion, sliced
- 1 tablespoon minced garlic
- 1 (10 ounce) package frozen peas
- 1/2 (8 ounce) container sour cream
- 1 (8 ounce) package sliced fresh mushrooms
- Pat beef dry with paper towels. Season with salt and pepper.
- Melt butter in a pressure cooker over medium heat; cook beef until browned, 5 to 7 minutes. Transfer beef to a plate. Add wine and scrape the bottom of the pressure cooker with a wooden spoon. Add potatoes, broth, soup, carrots, onion, and garlic. Add additional wine or broth, if needed, to ensure that liquid just covers the ingredients.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 20 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Combine peas, sour cream, and mushrooms in the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
04/11/2018
recipepes.com
Pressure Cooker Beef Stew with Wine, recipe
PT15M
PT1H
5
455 calories
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