Pressure Cooker Veal Stew

DifficultyIntermediateYields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
 ½ lb veal stew meat, cut into 1" pieces
 kosher salt & freshly ground black pepper, to taste
 1 tbsp vegetable oil
 ¾ cup beef broth or stock
 1 tbsp Worcestershire sauce
 1 tsp brown sugar
 ½ tsp kosher salt
 8 cloves garlic, peeled
 2 large carrots, cut into 1" pieces
 1 small onion, quartered
 1 large Russet potato, cut into 1" pieces
 1 sprig thyme, plus 1 tsp fresh thyme leaves
 ½ cup frozen peas
 1 tbsp cornstarch
 1 tbsp water
 1 tsp lemon juice
1

Season the veal on both sides with salt and pepper.

2

Add oil to a pressure cooker and select the Sauté button. When display says “Hot”, add veal in a single layer. Sear for 4 minutes or until brown then flip and sear another 3-4 minutes or until brown.

3

Select Cancel. Add a small amount of the broth and scrape the brown bits off of the bottom with a wooden spoon (this will help prevent a Burn error). Finish adding the broth. Stir in the Worcestershire sauce, brown sugar, and salt.

4

Add the garlic, carrots, onion, potato, and thyme sprig.

5

Cover the pot with the lid and lock. Set the steam release valve to Sealing.

6

Select the Meat/Stew button and set the cook time to 30 minutes. The screen will display “On” until the preheating cycle is complete, about 10 minutes (if ingredients are cold such as the broth, it will take longer to preheat). It’ll then change from “On” to “30”. Steam coming from the valve during preheating is normal.

7

Once the cooking cycle has finished and beeped, allow the pot to sit untouched for 10 minutes for a natural release then move the valve to Venting for a quick release. Once the float valve is down and all pressure is released, unlock and open the lid. Remove the thyme sprig.

8

Mix together cornstarch and water until smooth. Stir into the liquid then select the Sauté button. Once the mixture starts boiling, add the peas and cook until thickened, about 3 minutes. Stir in the thyme leaves and lemon juice. Select Cancel to turn off the heat. Let cool for 10 minutes before serving.

Ingredients

 ½ lb veal stew meat, cut into 1" pieces
 kosher salt & freshly ground black pepper, to taste
 1 tbsp vegetable oil
 ¾ cup beef broth or stock
 1 tbsp Worcestershire sauce
 1 tsp brown sugar
 ½ tsp kosher salt
 8 cloves garlic, peeled
 2 large carrots, cut into 1" pieces
 1 small onion, quartered
 1 large Russet potato, cut into 1" pieces
 1 sprig thyme, plus 1 tsp fresh thyme leaves
 ½ cup frozen peas
 1 tbsp cornstarch
 1 tbsp water
 1 tsp lemon juice

Directions

1

Season the veal on both sides with salt and pepper.

2

Add oil to a pressure cooker and select the Sauté button. When display says “Hot”, add veal in a single layer. Sear for 4 minutes or until brown then flip and sear another 3-4 minutes or until brown.

3

Select Cancel. Add a small amount of the broth and scrape the brown bits off of the bottom with a wooden spoon (this will help prevent a Burn error). Finish adding the broth. Stir in the Worcestershire sauce, brown sugar, and salt.

4

Add the garlic, carrots, onion, potato, and thyme sprig.

5

Cover the pot with the lid and lock. Set the steam release valve to Sealing.

6

Select the Meat/Stew button and set the cook time to 30 minutes. The screen will display “On” until the preheating cycle is complete, about 10 minutes (if ingredients are cold such as the broth, it will take longer to preheat). It’ll then change from “On” to “30”. Steam coming from the valve during preheating is normal.

7

Once the cooking cycle has finished and beeped, allow the pot to sit untouched for 10 minutes for a natural release then move the valve to Venting for a quick release. Once the float valve is down and all pressure is released, unlock and open the lid. Remove the thyme sprig.

8

Mix together cornstarch and water until smooth. Stir into the liquid then select the Sauté button. Once the mixture starts boiling, add the peas and cook until thickened, about 3 minutes. Stir in the thyme leaves and lemon juice. Select Cancel to turn off the heat. Let cool for 10 minutes before serving.

Pressure Cooker Veal Stew

Recipe and photography courtesy of American Veal Association and Homemade in the Kitchen.