tenspeed
Executive Chef
I've made this for years on the stovetop and adapted it to the pressure cooker, which I much prefer. Our daughter asked for the recipe (she has an Instant Pot), so I verified the ingredients and steps when I made it last night.
Sweet and Sour Stew - Pressure Cooker
2 - 3 lbs. stew meat (I prefer chuck roast)
2 - 3 Tbsp. flour
2 Tbsp. oil or mix of oil and butter
2 medium onions, cut in large chunks
4 carrots, peeled and cut in 1" pieces
1/2 cup catsup
4 Tbsp. brown sugar
4 Tbsp. red wine vinegar
1 Tbsp. worcestershire
1/2 cup water
egg noodles (cooked)
· Cut meat in 1" cubes, trimming excess fat
· Dredge meat in flour, brown at least half the meat on all sides in the pressure cooker
· Remove meat from pot, deglaze with 1/2 cup water, scraping up any browned bits
· Combine catsup, sugar, vinegar, worcestershire, add to pot
· Add meat, onions, carrots
· Cook on high pressure for 25 minutes, allow to release naturally for 15 minutes (if using an electric pressure cooker, turn off, not allowing it to go to keep warm)
· Serve over egg noodles, sprinkle with parsley
Sweet and Sour Stew - Pressure Cooker
2 - 3 lbs. stew meat (I prefer chuck roast)
2 - 3 Tbsp. flour
2 Tbsp. oil or mix of oil and butter
2 medium onions, cut in large chunks
4 carrots, peeled and cut in 1" pieces
1/2 cup catsup
4 Tbsp. brown sugar
4 Tbsp. red wine vinegar
1 Tbsp. worcestershire
1/2 cup water
egg noodles (cooked)
· Cut meat in 1" cubes, trimming excess fat
· Dredge meat in flour, brown at least half the meat on all sides in the pressure cooker
· Remove meat from pot, deglaze with 1/2 cup water, scraping up any browned bits
· Combine catsup, sugar, vinegar, worcestershire, add to pot
· Add meat, onions, carrots
· Cook on high pressure for 25 minutes, allow to release naturally for 15 minutes (if using an electric pressure cooker, turn off, not allowing it to go to keep warm)
· Serve over egg noodles, sprinkle with parsley