Pressure Cooker Irish Stew
Ingredients (Serves 6)
- 1.5 lbs. raw meat cut large cubes (see notes)
- 3 tbsps. olive oil
- 12-14 oz. canned low-sodium crushed tomato
- 4-5 carrots, cut into large chunks
- 4 medium baking potatoes, cut into large cubes
- 3 stalks of celery, sliced thin.
- 2 medium white onion, diced
- 14 oz. low-sodium broth
- 12 oz. of beer, ale or additional low-sodium broth
- 3 tbsp. wine vinegar
- 4 garlic cloves, minced
- 4 bay leaves
- ½ tsp. pepper
- ½ tsp. salt
- ¾ cup fresh parsley chopped (optional)
- Begin heating the pressure cooker to medium-high heat, or use the sauté function.
- Quickly mix the cubed meat with the olive oil, salt and pepper, toss to coat evenly.
- In batches, sear the cubed meat on all sides. Do not cook through.
- Remove the seared meat from the cooker, and add the garlic and onions. Stir continuously for about one minute to enrich the flavors. Do not let it burn.
- Quickly add the broth, to deglaze the pan, scrape the bottom of the pan to loosen the remnants.
- Add back the cubed meat and the remaining ingredients, less the fresh parsley.
- Place the lid on the cooker and set it for 14 minutes. If there is no timer, than let it come to pressure and then set a timer for 14 minutes (then turn off). Let, the cooker sit for 10-15 minutes and then do a quick release according to the manufacturer’s instructions.
- Serve ¼ of the stew in a bowl, topped with a little fresh chopped parsley (optional), and a piece of whole wheat bakery bread along the side for dunking.
- Any combination of stewed meat can be used. Best to choose leaner proteins such as boneless skinless chicken breast, pork loin, beef top round and/or lamb rump). Can use one type or mix it up. A little lamb mixed in or all lamb makes this dish the most authentic.
- This dish can be made on the stove top, follow steps 1-6 using a large Dutch oven or pot with a lid. Turn the heat down to medium to so the stew is at a simmer not a boil. Cover, and then let cook for about 1 hour. Remove lid and cook for an additional 30 minutes. Be sure while on the stove to stir occasionally and watch for burning.