The Veal Stew with Peas in Pressure Cooker is simple and delicious to make. With the use of a pressure cooker, the cooking times are very quick and it’s suitable even for those less experienced in the kitchen. A stew that cooks in about 20 minutes and has a fully 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 almost preserves all the organoleptic properties of the food. So if you’re still hesitant about using it, feel reassured 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 the pressure cooker, then don’t miss the upcoming recipes:
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, All seasons
Ingredients
- 1.8 lbs veal stew meat
- 3 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 Towels
How to Prepare Veal Stew with Peas in Pressure Cooker
Take the meat out of the fridge at least 40 minutes before cooking, so it can reach room temperature. This way, you avoid thermal shock and hardening. In the meantime, shell the peas and prepare a mix of chopped celery, carrot, and onion. At this point, pat the meat dry with paper towels to remove all the moisture that has formed and flour it.
Put the extra virgin olive oil in the pressure cooker, add the chopped vegetables, and let them brown. Now add the stew meat and continue browning until it’s slightly seared (it will take about 5 minutes on high flame).
Finally, add the peas, hot white wine, salt, and mix well. Seal tightly with the lid and lower the safety valve. Ensure the flame is always high and wait for the loud whistle, indicating that the pot is full of steam. At this point, lower to minimum, and count 15 minutes of cooking time.
Once the necessary time has passed, turn off the heat and wait about 1 or 2 minutes before opening. An important step before removing the lid from the pressure cooker is to lift the valve and release all the steam contained in it. If there is too much liquid (this sometimes happens), let it reduce for a minute on high flame.
Serve our Veal Stew with Peas in Pressure Cooker very hot and sprinkle it with freshly ground pepper to taste.
Advice and Storage
Once cooked, the veal stew can be kept in the refrigerator for a few days, always in a closed container.
We can also freeze it with ease, but remember to take it out of the freezer to place it in the fridge at least 24 hours in advance.
Another preservation alternative, if you don’t have much space in the freezer, could be the bain-marie method. This way, we can store it directly in the pantry. If you’re not very familiar with this technique, take a look at my Homemade Preserves.
