Pressure Cooker Veal Stew Quick and Easy
Warm your soul with this comforting and flavorful Pressure Cooker Veal Stew that’s as quick as it is easy! Tender veal stew meat, baby potatoes, and a medley of carrots, celery, and onions are simmered to perfection in a rich, savory broth infused with tomato paste, aromatic herbs, and a splash of red wine. Made in just 45 minutes thanks to the magic of a pressure cooker, this one-pot wonder is perfect for busy weeknights or a cozy weekend dinner. With minimal prep, easy cleanup, and a succulent result, this hearty veal stew is sure to become a new favorite. Serve it with crusty bread or a side of greens for the ultimate comfort meal.
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Recipe Information
Ingredients
- 1.5 pounds Veal stew meat
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 3 medium, peeled and sliced Carrots
- 2 sliced Celery stalks
- 1 pound, halved Baby potatoes
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 2 cups Beef or veal stock
- 0.5 cup Red wine
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped (optional) Parsley
Instructions
Set your pressure cooker to the sauté function and add the olive oil.
Season the veal stew meat with salt and pepper. Once the oil is hot, sear the veal in batches until browned on all sides, about 2-3 minutes per batch. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables soften slightly.
Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Deglaze the pot by adding the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the veal back into the pot along with the baby potatoes, beef or veal stock, bay leaf, dried thyme, and a pinch of additional salt and pepper.
Close the lid of the pressure cooker and ensure the valve is set to the sealing position. Set the pressure cooker to high pressure and cook for 30 minutes.
After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to let out any remaining pressure.
Open the lid and remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper, if needed.
If a thicker stew is desired, set the pressure cooker back to sauté mode and simmer for a few minutes to reduce the liquid.
Serve the veal stew hot, garnished with chopped parsley for an optional fresh touch. Enjoy!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1491 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
