For my pressure cooker book, check Amazon: https://www.amazon.it/Cucina-Bollette-leggere-Pentola-Pressione/dp/B0GQSYGVS7/ref — you’ll find this and many other recipes.
When it’s cold outside I really crave hot broth.
If the preparation is a beef broth into which large tortellini are dropped, even better.
Last Sunday I went for a walk encouraged by a beautiful sunny day. It was cold, yes, but a dry cold, the kind that toughens you up and makes you feel ready to face it.
I had a big smile on my face, do you know why? Because at home I already had the bases for lunch ready.
Beef broth in the pressure cooker.
40 minutes of cooking and I could enjoy my time outside without any worry
As soon as I got back I only had to drop the tortellini into the boiling broth and wait for them to cook.
Just a matter of minutes.
I am increasingly convinced that the pressure cooker is a great ally and that I happily use it whenever I need it.
Other recipes with the pressure cooker:
Chicken broth prepared in the pressure cooker
Roast beef in the pressure cooker
How to cook with the pressure cooker
Veal roast in the pressure cooker
Christmas and New Year’s menu with the pressure cooker
Rabbit recipe in the pressure cooker
Chicken recipe in the pressure cooker
Cauliflower in the pressure cooker
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1.5 lb beef (chuck cap (cappello del prete) or brisket point)
- 1 beef bone (optional)
- 1 onion
- 3 whole cloves
- 2 carrots (medium)
- 2 celery stalks
- 12.7 cups water
- to taste salt
- to taste cherry tomatoes (or strained tomato purée)
Tools
- 1 Pressure cooker Lagostina
Preparation
Clean the carrots, celery and onion and put everything in the pot together with the piece of meat;
Insert the whole cloves into the whole onion and add it to the pot;
Add a few cherry tomatoes or some tomato purée;
Pour in the water;
Add the salt;
Stir;
Close the lid; from the moment the valve whistles, cook for 40 minutes. Wait until it has completely vented;
Cook the pasta without the lid and enjoy your meal.
The broth can be stored in the refrigerator for a couple of days
