Pressure Cooker Veal Stew with Peas is simple and delicious to make. Using a pressure cooker, cooking time is very fast, making it suitable even for less experienced cooks. A stew that cooks in about 20 minutes and has a full spring flavor, especially if you use fresh peas like I do. I always remind you that the pressure cooker is one of the best cooking techniques because it leaves the food’s organoleptic properties almost unchanged. So if you’re still hesitant about using it, reassure yourself by reading my article on Pressure Cooker and Its Use. For this recipe, I recommend the 5-liter one because it’s the right size for 4 servings.
If you like cooking with a pressure cooker, then don’t miss the upcoming recipes:
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Spring, All seasons
Ingredients
- 1.8 lbs veal stew
- 2 cups fresh peas, shelled
- 1.3 cups white wine
- 1 stalk celery
- 1 small-medium onion
- 1 small-medium carrot
- to taste salt and pepper
Tools
- 1 Pressure cooker
- 1 Knife
- 1 Cutting board
- 1 Paper towel
How to Prepare Pressure Cooker Veal Stew with Peas
Take the meat out of the fridge at least 40 minutes before cooking it, so it can reach room temperature. This will prevent thermal shock and consequent hardening. In the meantime, shell the peas and prepare a mince of celery, carrot, and onion. At this point, pat the meat dry with a paper towel to remove all the moisture that has formed and flour it.
Put the extra virgin olive oil inside the pressure cooker, add the minced vegetables and let them brown. Now add the veal stew and continue browning until it is a bit seared (this will take about 5 minutes over high heat).
Finally, add the peas, the warm white wine, the salt, and mix well. Close tightly with the lid and lower the valve. Make sure the heat remains high and wait for the strong whistle, indicating the pot is full of steam. At this point, lower to the minimum, and count 15 minutes of cooking.
When the time is up, turn off the heat and wait about 1 or 2 minutes before opening. The important thing to do before removing the lid from the pressure cooker is to lift the valve and let all the steam escape from it. If there is too much liquid (which sometimes happens), let it reduce for a minute over high heat.
Serve our Pressure Cooker Veal Stew with Peas hot and sprinkle with freshly ground pepper to taste.
Tips and Storage
Once cooked, veal stew can be kept in the refrigerator for a few days, but always inside a closed container.
We can also freeze it with complete peace of mind, but remember to take it out of the freezer and put it in the fridge at least 24 hours before.
Another storage option, if you don’t have much space in the freezer, could be the water bath method. This way, we can store it directly in the pantry. If you’re not very experienced with this technique, check out my Homemade Preserves.
Another storage option, if you don’t have much space in the freezer, could be the water bath method. This way, we can store it directly in the pantry. If you’re not very experienced with this technique, check out my Homemade Preserves.
Another storage option, if you don’t have much space in the freezer, could be the water bath method. This way, we can store it directly in the pantry. If you’re not very experienced with this technique, check out my Homemade Preserves.
