Steps for preparing and cooking the pressure cooker stew with peas and carrots:

• Peel the carrots and cut them into chunks of 2 inches, then cut each piece lengthwise into 4 wedges.

  Remove the tougher leaves from the leek and slice it thinly.

  In the pressure cooker, add the extra virgin olive oil, garlic clove, and the previously sliced leek. Turn on the heat to medium-low and cook for a few minutes to soften the leek.

• Place some flour on a flat plate, then add the meat chunks and coat them well. Put them in the cooker and brown them well, deglaze with white wine, and when the wine has evaporated, season with salt, pepper, and a little cumin (optional), add the tomato sauce, and mix well.

  Close the lid, bring the cooker to pressure over medium heat, then lower the heat to minimum when it reaches pressure and cook for 15 minutes.

• After the time has passed, turn off the heat and turn the cooker valve to release all the steam, then remove the lid, add the peas and the prepared carrots, adjust the salt, and mix well.

  Check if there is little liquid in the cooker, add half a glass of broth, otherwise close the cooker with its lid, bring it back to pressure, and cook for another 10 minutes.

• After 10 minutes, turn off the heat, release the pressure, remove the lid, mix well, and serve in individual dishes.

  COOKING WITH THE MULTICOOKER:

  Cooking times and ingredients remain unchanged. Start with the sauté program, then proceed with pressure cooking. As with the pressure cooker, you should first cook the meat for 15 minutes, then add the vegetables and continue cooking for another 10 minutes.