Beef – Pressure Cooker | Thailand 1 Dollar Meals

Speedy Vegetable Beef Stew (Pressure Cooker)

August 20, 2021 Lee

Speedy Vegetable Beef Stew (Pressure Cooker)

Adapted from a recipe in the Casserole Cook Book, page 123.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. The cook time applies to both a 13-15 psi (100 kpa) and 11-12 psi (80 kpa) pressure cookers. Follow all safety precautions for your model pressure cooker.

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Prep Time 20

Cook Time 12

Course Main Dish, Soup

Cuisine American

Servings servings

Equipment

Pressure Cooker

Ingredients

1 kilo beef roast, fat trimmed, cut into 1 inch cubes, (2 lb)
2 tablespoons cooking oil
2 teaspoons salt
¾ teaspoon paprika
¼ teaspoon dried basil
dash black pepper
1 cup onion, sliced
6 medium carrots, whole, peeled
6 medium potatoes, whole, peeled
1½ cups V8 vegetable juice
2 tablespoons all-purpose flour
¼ cup cold water

Instructions

Heat the oil in your pressure cooker, when hot, brown the beef cubes on all sides.
Add the rest of the ingredients except the flour and cold water. Stir together.
Place the lid on the pressure cooker, lock in place, add the weight, and place on high heat until the weight starts to move and vent, reduce heat to low or medium low, and keep the weight moving and venting. Start your timer for 12 minutes. At 12 minutes, turn off the heat and move the pressure cooker to an unused burner, allow to vent all pressure.
When you have no indication of pressure, remove the weight, open the lid. Give the stew a stir.
In a bowl, mix together the flour and cold water until smooth. Stir into the stew, simmer for 5-10 minutes.
Serve and enjoy.

Notes

Fair cost per serving based on where you source the beef from and what the cut of beef is.

* Fair Value $1.01 to $1.50 per Serving,Beef - Pressure Cooker,Soups, Stews, Chili - Pressure Cooker

10-minute Spaghetti Sauce (Pressure Cooker)

August 4, 2021 Lee

10-minute Spaghetti Sauce (Pressure Cooker)

Adapted from a recipe in the Casserole Cook Book, page 133.

Print Recipe

Prep Time 20

Cook Time 10

Course Main Dish

Cuisine American

Servings servings

Equipment

Pressure Cooker

Ingredients

For the Sauce

2 tablespoons vegetable oil
500 grams ground beef, (1 lb)
2 large onions, sliced
3 cloves garlic, minced
2 cups seasoned tomato sauce
1 can tomato paste, (6 oz / 170 g)
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon sugar
dash black pepper

For Serving

227 grams dry spaghetti, (8 oz)

Instructions

Add the ground beef to your pressure cooker, break it up with a spatula, add remaining Sauce ingredients and stir together.
Seal lid and place on high heat to make the jiggler shake, reduce heat to low or medium low, to keep the jiggler moving, then set your timer for 10 minutes. After 10 minutes, remove from heat and allow to cool naturally.
When zero pressure remains inside pressure cooker, remove the lid. Stir sauce.
While the sauce is cooking, cook the pasta in a pot of boiling salted water until tender, drain.
Serve sauce over hot spaghetti, enjoy.

Notes

Low cost per serving.

* Best Value $1 or Less per Serving,BEEF,Beef - Pressure Cooker

Stew Beef (Pressure Cooker)

March 11, 2018 Lee

Stew Beef (Pressure Cooker)

Adapted from using pressure cooker times on the internet.

This applies to stew beef, not a large piece of beef like a pot roast. A few days ago I was going to make some ground beef patties with a gravy sauce, and my new and to my discovery, less than desirable meat grinder failed at simply grinding beef. Since I had the meat cut to stew size to feed into the grinder. Backup plan, use my stove top pressure cooker. I looked up the time for stew beef, 20 minutes, easy, and quite delicious beef that is tender and juicy. Win win. Follow your pressure cooker's safety instructions.

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Prep Time 5

Cook Time 20

Total Time 25

Cuisine American

Servings servings

Equipment

Pressure Cooker

Ingredients

1½ kilos beef, see Step 1, (3 lbs)
water, as needed

Instructions

The amount of beef (stew beef, beef that is cut into pieces) is not really important, I used 1½ kilos but I also have a 9 liter (9½ quart) pressure cooker. Main thing is the pressure cooker (for smaller pressure cookers) is no more than ⅔ full.
Add the beef to the cooker. Add about 1 to 1½ inches of water, again, do not go over ⅔ full. You need water in the cooker, you are not going to boil the meat, as when it is under pressure, the water does not boil, it is certainly ok if there is meat above the water!
Place the lid on and lock, bring to high heat. When the jiggler starts moving and releasing pressure, turn the heat down but maintain the pressure release and jiggler moving (indicating full pressure). Start timing for 20 minutes.
When 20 minutes have passed on full pressure, turn of the heat and move the pressure cooker to an unused burner to allow a natural release of pressure.
When the pressure is released and it is safe to open your pressure cooker, go ahead and open, use beef as needed in other recipes. Don't forget to try a piece first 😉
I simply added the stew beef to a sauce pan of beef gravy and served it with homemade spatzle, excellent dish.
Recipes to use stew beef in could be simply beef and gravy, beef and noodles, etc.

Notes

For pricing, this depends on how much beef you are using and where you sourced it from. I will just use a blanket Fair cost for this.

Variant: 1. Increase the time to 21 or 22 minutes for an even more fall apart tender beef.

#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Beef - Pressure Cooker

Pinto Bean & Ground Beef Stew (Pressure Cooker)

January 2, 2018 Lee

2 Comments

Pinto Bean & Ground Beef Stew (Pressure Cooker)

This recipe for Pressure Cooker Pinto Bean & Ground Beef Stew is courtesy of Kalyn's Kitchen.

I found this recipe yesterday, had everything on hand, tested out by the family, this is overwhelmingly tasty!!! This is for a stove top pressure cooker. Counting on the natural pressure release, you can have this on the table is under an hour. You can cook the beef and other prep while the pressure cooker is doing its thing. Follow all safety precautions for your model of pressure. This can also be prepared on the stove top using canned ingredients.

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Dish

Cuisine American

Servings servings

Equipment

Pressure Cooker

Ingredients

1 cup dry Pinto beans, sorted and rinsed
cooking oil, as stated in instructions
4 cups water
500 grams lean ground beef, (1 lb)
1 onion, diced
4 cloves garlic, smashed and minced
2 teaspoons dried oregano, Mexican oregano if you have that
1 tablespoon ground cumin
1 tablespoon dried cilantro
2 cups chicken stock, fresh or from powder
1 cup liquid, from cooked beans
2 tablespoons tomato paste
1 can diced tomatoes, with juice
½ cup spring onions, sliced, white and green
½ cup fresh cilantro, chopped
2 tablespoons lime juice

For Stove Top using Canned Items, change only:

1-2 cans ground pork, (1½ lb can)
3 cans Pinto beans, (15 oz cans)

Instructions

Add the rinsed and sorted beans to your pressure cooker, add the 4 cups of water, and 1 tablespoon of cooking oil, the oil is to prevent the beans from foaming. Depending on your size of pressure cooker, do not fill more than halfway.
Place the lid on the cooker and lock closed. Place on high heat until the pressure cooker comes to full pressure, meaning the jiggler is moving and making some noise, this is when you start timing. Turn the heat to low but maintain full pressure. Time the beans for 22 to 27 minutes depending on if like them firm or softer. (I time for 25 minutes.)
While the beans are cooking, heat a non stick skillet and cook the ground beef until cooked through, drain the beef well and set aside. Photo shows the beef cooking while the pressure cooker is working on the beans.
Same pan, heat a splash of oil and cook the onion until starting to turn brown, then add the garlic and cook for another 2 minutes,
Then add the oregano, cumin, and dried cilantro and cook for about 2 minutes more. Set aside.
I added a variant, I used a handful of Shiitake mushrooms, photo shows before I removed the stems and chopped them.
Saute the chopped mushrooms until starting to brown up. Set aside.
After the time is up on the pressure cooker, turn off the heat and move to another unused burned. Allow the cooker to release pressure normally, about 10-15 minutes.
When the pressure is fully released, open and ladle out 1 cup of liquid, set that liquid aside, drain the beans in a colander and rinse well and return the beans and the 1 cup of liquid from the beans, tomato paste, and diced tomatoes with liquid, the cooked beef, onion mixture, and mushrooms if using, to the cooker.
Close and lock the pressure cooker lid and bring to high pressure and cook for 3 minutes. Remove from heat and let pressure release naturally, about 10-15 minutes.
When it is safe to open, remove the lid and stir in the spring onion and most, not all, of the fresh cilantro, and lime juice. Return to heat without the cover and simmer for about 5 minutes.
Serve and sprinkle the remaining cilantro on each bowl for garnish.

For Stove Top using Canned Items

Drain the canned ground pork. Open the beans, retain 1 cup of juice from the beans then drain and discard the rest of the juice.
In a pot, heat a tablespoon of olive oil, when hot, add the onion, saute until just starting to brown, then add the garlic, saute for another minute.
Add the pork and break up and heat through. Add the cumin, dried cilantro, and dried oregano. Mix with the pork and cook for another 1-2 minutes.
Add the beans, the reserved 1 cup of bean juice, chicken stock, tomato sauce, and diced tomatoes. Heat and simmer for 1 hour or so until the liquid level is to your liking. About 10 minutes before serving, stir in the chopped cilantro, lime juice, and spring onion.
Serve and enjoy.

Notes

The beef will cost about 120 Baht for 500 grams. For 6 servings, this is about 88 cents per serving.

Variants: 1. Sauté a handful of chopped mushrooms and add to the cooker after adding the beef and onion. 2. Use mushroom stock instead of chicken stock. 3. Replace the cilantro with chopped celery tops or parsley. 4. Serve with saltines or oyster crackers. 5. Use ground pork, fresh or canned, in place of ground beef. 6. Add ½ can of tomato sauce in place of the tomato paste. 7. Top a serving with shredded Cheddar cheese (highly recommended).

# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,Beef - Pressure Cooker,Pork - Canned

Beef Stroganoff (Pressure Cooker)

December 31, 2017 Lee

2 Comments

Beef Stroganoff (Pressure Cooker)

Adapted from an internet recipe.

This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Dish

Cuisine American

Servings servings

Equipment

Pressure Cooker

Ingredients

750 grams lean beaf, cut into 1 inch pieces, (1½ lbs)
olive oil, as needed
salt and pepper, as desired
1 onion, diced
1 cup white wine
1 tablespoon Dijon mustard
1 tablespoon all purpose flour
1 cup beef broth
500 grams fresh mushrooms, sliced, (1 lb)
2 carrots, cut into 1/2 inch pieces
¼ cup Cream cheese, cubed, room temperature
¼ cup fresh parsley, chopped

Instructions

Season the beef on all sides with salt and pepper to your liking. Heat a splash of olive oil in your pressure cooker on medium heat and add the beef and cook to brown on all sides.
When the beef is mostly browned, add the onion and saute until softened and starting to brown, then add the wine, mustard, and flour. Simmer until reduced a bit, about 2 minutes. Add the mushrooms and carrot.
Place the lid on the cooker (without the weight) and place to the locked position, then add the weight, and turn the heat to high.
When the jiggler (the weight) starts moving, turn heat to low but maintain it hot enough to keep the jiggler moving. This is when you start timing, and for this dish, 18 minutes.
My pressure cooker has a lid lock, meaning the lid cannot be opened when under pressure. The round pin in that circle in the lid is a gravity pin, when there is zero pressure in the pot, the pin is dropped and allows steam to escape while the pressure in increasing.
When pressure builds inside the cooker, it forces the pin up and locks/prevents the lid from being removed, and is an indicator that vessel is pressurized at this point.
At 18 minutes, turn the heat off and move the cooker to an unused burner and allow a natural release of pressure, meaning just let the pot sit and cool, takes about 10 to 15 minutes. If you have a lid lock, that will drop when the pressure is zero inside the pot.
When it is safe to open the pot, remove the lid and stir in the cream cheese. Place the lid back on and lock it in place, return to high heat to bring the pot up to full pressure again, this goes much fast now since the contents are hot. When the jiggler starts to move indication full pressure, reduce the heat to low to maintain high pressure for 4 minutes.
When 4 minutes have passed, turn the heat off and move the cooker to an unused burn and allow a natural release of pressure, about 10 to 15 minutes.
When safe to open, remove the lid and give the stroganoff a stir.
Serve with mashed potatoes, pasta, or rice.