The Stew with Potatoes and Mushrooms in a Pressure Cooker is indeed excellent from every point of view: taste, speed, and energy saving. For this recipe, I prepared the meat with my own hands in the family butcher shop, obtaining medium-small pieces. The cut I used is called Fracosta, at least here in Rome, but it is possible to use other cuts; the important thing is that they are marbled, because that little bit of fat makes the meat tender. In any case, get advice from your trusted butcher, and you’ll see that you’ll be satisfied.
If you want to learn more about using a pressure cooker and a few more recipes, then don’t miss:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz veal stew
- 1 clove garlic
- 1 large potato
- 9 oz champignon mushrooms
- Half glass of white wine
- 2 tablespoons extra virgin olive oil
- to taste salt and pepper
- to taste flour
- Half glass of hot water
- 1 Pressure Cooker
How to Prepare the Stew with Potatoes and Mushrooms in a Pressure Cooker
To prepare the Stew with Potatoes and Mushrooms in a Pressure Cooker, you will need very little time.
Organize, as I always advise, your work surface with all the ingredients already measured, so that everything is within reach.
Take the meat out of the refrigerator at least 30/40 minutes before cooking it, so it comes to room temperature.
This way, it will not suffer thermal shock when it comes into contact with the heat of the pot, and it won’t risk hardening.
Having done this, peel the potato, wash it, dry it, and cut it into medium-small cubes.
Remove the earthy part from the mushroom stems, peel them without washing them, as they would absorb water, and slice them not too thin.
Now that everything is ready, we can start preparing the stew.
Put the extra virgin olive oil in the pressure cooker, along with the halved garlic, and let it lightly brown.
Add the stew, but only after dusting it with a little flour.
Brown well over medium-high heat, so that all the fibers are well closed: a sort of crust should form.
Deglaze with white wine, but without letting it evaporate, and add potatoes and mushrooms.
Adjust salt and pepper, mix so that the seasoning is homogeneous, and add the hot water.
Close the pot and ensure the vent valve is closed.
Increase the heat, wait for the loud whistle, lower it to a minimum, and from this moment, calculate 20 minutes of cooking.
After the right time has passed, turn off, let it rest for 2 minutes, and then before opening it, lift the valve, but little by little, so that the steam can escape slowly.
Uncover, and if you notice there is excess liquid, let it reduce by cooking traditionally for a few more minutes.
Serve your Stew with Potatoes and Mushrooms in a Pressure Cooker after letting it rest for just a few minutes, so it’s not too hot at the table.
Tips, Variations, and Storage
The stew can be stored in the refrigerator for a few days or in the freezer for slightly longer periods.
If you don’t like mushrooms or potatoes, you can opt for other ingredients without a problem, because the cooking times will always remain the same.
If you don’t like mushrooms or potatoes, you can opt for other ingredients without a problem, because the cooking times will always remain the same.
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