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- Carbohydrate 12.8792533063683 g
- Cholesterol 53.297103475 mg
- Fat 15.0892669366616 g
- Fiber 1.91679004883516 g
- Protein 26.2031238141979 g
- Saturated Fat 5.90551898063901 g
- Serving Size 1 1 Serving (253g)
- Sodium 149.896661406025 mg
- Sugar 10.9624632575332 g
- Trans Fat 2.01146521484811 g
- Calories 290 calories
Step-by-step
- Put meat,flour,salt/pepper, and garlic in ziplock and shake until coated.
- Heat oil in MultiPot on Sauté.
- Add onion and cook until starts to soften.
- Add meat and brown in pot about 5 mins.
- Pour in Worcestershire, Soy, and Water
- Give one last stir so nothing is stuck to the bottom
- Cook on Pressure Cook high 35 mins
- Thicken gravy as needed
Crowding the pressure cooker pot prevents beef cubes from developing a proper browned crust. Tossing the stew meat in flour before searing creates the foundation for a rich gravy, but excess moisture in the pan causes the meat to steam instead of brown. Work in batches if necessary to ensure every piece makes direct contact with the heated metal surface during the five-minute searing phase. This Maillard reaction builds deep savory notes that water alone cannot replicate.
Ignoring the fond stuck to the bottom of the vessel inevitably triggers the burn notice on high-pressure appliances. Liquid such as water or stock must be poured in after searing to deglaze the pan. Scraping the base with a wooden spatula releases those caramelized browned bits into the cooking liquid. Stir thoroughly before securing the lid to guarantee that no flour pockets remain scorched against the heating element.
Cooking tough cuts like chuck or round for thirty-five minutes under high pressure breaks down tough collagen into gelatin. Collagen molecules begin to denature and dissolve into gelatin between 160 and 180 degrees Fahrenheit. This transition yields tender meat fibers that pull apart easily. Letting the pressure release naturally for ten minutes after the cycle finishes prevents muscle fibers from seizing up under a sudden drop in ambient pressure.
Swapping standard all-purpose flour for cornstarch provides a gluten-free thickening alternative for the resulting sauce. Whisk one tablespoon of cornstarch with an equal part of cold water to create a slurry before stirring it into the simmering liquid. Simmer the mixture uncovered for two minutes to cook out any raw starch taste and achieve a glossy finish.
