Beef is the second most popular meat product among Chinese people, after pork. Beef has high protein content and low fat content, so it is delicious and popular. It enjoys the reputation of "the favorite among meats".

When cooking beef, you must pay attention to the stewing time, otherwise you will not be able to experience the best flavor of the beef.

Food must be delicious to be liked by others, and the same is true for children. As long as it tastes good, they will eat more. Eating more can enhance their resistance and supplement the nutrients their bodies need.

So how long does it take to stew beef in a pressure cooker?

How to stew beef in a pressure cooker?

The following editor will introduce to you the detailed explanation and techniques of three kinds of pressure cooker beef stew.

How long does it take to stew beef in a pressure cooker? The beef without bones needs to be tender for 15-20 minutes.

Let the bone-in meat become soft and tender in 20-25 minutes.

? Specific methods: 1. After the high heat boils, transfer to the pressure cooker, add the seasoning bag, and after the high heat reaches the steam, turn to low heat and press for 20-30 minutes; 2. Wash the potatoes, peel them, and cut them into hob pieces; 3.

After exhausting and reducing pressure, open the lid of the pot, add potato cubes, then cover the lid of the pressure cooker and continue to pressure for 10 minutes.

?Tips for pressure cooker beef stew 1. Beef.

There are no strict requirements for the beef itself. Even if it is beefy, as long as it is stewed for enough time, it will be very soft.

After opening the lid of the pressure cooker, you don't need to transfer it to a large pot. You can also use the pressure cooker over high heat to collect the juice, but it will be slower.

2. Stew.

The water for stewing meat needs to be added enough at one time. Adding water in the middle will weaken the flavor of the meat.

If you want to add vegetables such as potatoes, carrots, and yams, it is recommended that after opening the pressure cooker, put the vegetables and meat into an ordinary pot, cover the pot and simmer over low heat. Do not put the meat into the pressure cooker together, as it will stew too much.

How to make cakes in a pressure cooker >> What is the best pot for stewing beef? You can use a purple clay pot to cook beef. If you use a pressure cooker, the beef will become very rotten and not delicious.

The pressure cooker can really cook beef in a short time.

But the pressure cooker stew meat is not fragrant and loses a lot of nutrients.

The best way to eat beef is to simmer it over low heat, which not only tastes great, but also ensures that a lot of nutrients are not lost.

The working principle of the purple clay pot is to cook food very slowly at low temperature. When the pot reaches a certain temperature, it will be maintained at a stable temperature.

Therefore, beef stew is suitable for stew in a casserole.

Pressure Cooker Beef Stew Recipe Pressure Cooker Beef Stew Ingredients: Beef auxiliary ingredients: green onion, cooking wine, thirteen spice packets, soybean paste, hawthorn, ginger, salt, soy sauce, aniseed? Steps: 1. Wash appropriate amount of beef and set aside.

2. Cut into squares (don’t cut too small, as it will shrink after cooking).

3. Pour an appropriate amount of cold water into the pot, put the beef cubes into the pot, and blanch over medium heat to remove the foam.

4. While blanching, use chopsticks to place the blanched beef into the basin.

(In this way, the blood foam will be removed more cleanly, and there is no need to flush the water to remove the foam.) 5. While the beef is blanching and removing the foam, heat the pressure cooker until the amount of water covers two knuckles of the meat.

(If you want to use soup, you can add more water) Prepare the seasoning box and other seasonings.

6. After the water boils, put the blanched beef into the pressure cooker, pour in a little cooking wine and soy sauce, add onion knots, ginger slices, thirteen spice packets, a tablespoon of soybean paste and the seasoning box.

Bring to a boil over high heat, cover the pressure cooker, and simmer over low heat for about 30 minutes.

(If the amount of soy sauce and soybean paste is large, you don’t need to add salt. If you add salt, just add it last.) The main ingredients of pressure cooker stewed beef and radish are beef and radish.

Accessories: ginger, garlic, soy sauce, star anise, cinnamon, Sichuan peppercorns, millet pepper, salt, sugar, chicken essence, Sichuan peppercorn powder, etc.

? Steps: 1. Prepare the ingredients, cut the beef into mahjong size and set aside; 2. Heat the oil, add the beef, ginger and garlic and stir-fry until it changes color, add the bean paste and stir-fry evenly; 3. Cook in the rice wine, add soy sauce and

Stir-fry star anise, cinnamon, Sichuan peppercorns and millet pepper evenly; 4. Add appropriate amount of salt, sugar and chicken essence, add spicy fresh, pepper and Sichuan peppercorn powder, stir well and transfer to a casserole or pressure cooker. If you choose an electric casserole, press "Quick"

Press the "Stew" button and stew for about 2 hours. If you use a pressure cooker, select the "Beef and Mutton" button; 5. When the beef is stewed in the casserole until it is 8 minutes cooked, add the radish and stew together. When it is out of the pot, add garlic and finally sprinkle

Add some garlic leaves and chopped red pepper and it’s ready to go!

If it is a pressure cooker, after the pressure cooker is pressed, return to the pot, add the radish and stew together, and finally sprinkle some garlic leaves and minced red pepper.

The main ingredients of pressure cooker beef and potato stew are beef, potatoes, carrots, garlic, ginger and green onions.

Auxiliary ingredients: oil, salt, cooking wine, sugar, monosodium glutamate, soy sauce, etc.

? Steps: 1. Wash the beef and cut into pieces.

2. Peel and wash the potatoes and cut into pieces.

3. Wash the green onions and cut them into small sections. Peel the ginger and garlic, wash them and pat them open with a kitchen knife.

4. Pour cold water into the wok, bring to a boil over high heat, add beef, add a little cooking wine, scald until cooked and remove.