Pressure Cooker Beef and Vegetable Stew
By Classico Kitchen
Prep
20 MIN
Total
1 HR 20 MIN
Servings
4 Servings
Ingredients
2
large
carrots, diced
1
celery stalk, diced
3
tbsps
(45 ml) olive oil
1/2
lb
(225 g) white mushrooms, quartered
1
jar
(600 ml) Classico di Campania Sweet Basil Marinara Pasta Sauce
2.2
lb
(1 kg) boneless beef blade roast, fat trimmed, cubed
1
onion, chopped
3
garlic cloves, chopped
1/4
cup
(10 g) basil leaves, torn
Instructions
Step 1
Preheat a pressure cooker on the Sauté function for 2 minutes. Cook the carrots and celery in 1 tbsp (15 ml) of the oil for 5 minutes, stirring with a wooden spoon. Add the mushrooms and continue to cook for 5 minutes. Add the jar of marinara sauce.
Step 2
Meanwhile, in a large skillet over high heat, brown the beef in the remaining oil. Season with salt and pepper. Add the onion and garlic. Continue to cook for 2 minutes. Transfer to the pressure cooker. Mix well. Season with salt and pepper. Cover and select the Meat function. Set the machine to cook for 40 minutes.
Step 3
Let the pressure release naturally (about 15 minutes). Once the pressure is released, remove the lid. Adjust the seasoning. Add the basil. Serve with mashed potatoes, if desired.
