For the love of meatballs, you've got to try this recipe! Think Swedish Meatballs meets Beef Stroganoff. I've been making this for almost a year and I can't believe it's taken me this long to post! It is so simple and great for leftovers as well. We usually stir spinach into our's at the end but you could have it as is. I've tried a lot of different brands of frozen meatballs and I find that the one I like best is Aldi's Italian Meatballs. (I have no affiliation with Aldi, I just really love shopping there 😊)

For us, we really like cooking pasta in the pressure cooker. I feel like the pasta is more flavorful and, because it cooks with the sauce, it is less likely to dry out when reheated. I also think that pressure cooked pasta dishes tend to be lower in calories than if cooked on the stovetop. It just has so much flavor that I find myself using less oil, cream, and everything else bad.

Make sure to join our facebook group to share your favorite recipes and discuss pressure cooking and Air Frying in a fun community! 

www.facebook.com/groups/airfryerandpressurecookerrecipes/

Yield: 4-5 servingsAuthor: Magdalena at Pressure's OnPin it

Meatball Stroganoff

This 20 minute dinner is so tasty and easy! Think Swedish Meatballs meets Beef Stroganoff.

prep time: 10 MINScook time: 16 MINStotal time: 26 mins

ingredients:

Pressure Cook

• 3 cups beef broth
• 2 cups sliced mushrooms
• 1 onion, sliced
• 2 cloves chopped garlic
• 1/4 cup of sherry
• 1 tsp soy sauce
• 1 tsp parsley
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 can cream of mushroom 
• 3 cups quick cooking penne (or other 6-7 min pasta)
• 1 lb frozen meatballs

Add After

• 1/2 cup sour cream
• 1/4 cup parmesan cheese
• 4 cups chopped fresh spinach (optional)

instructions

1. Set your pressure cooker to sauté/sear. When hot, add a little olive oil, the sliced onion, mushrooms, and sauté for about 6 minutes. Add garlic and sauté for 2 additional minutes. Deglaze pan with the sherry. Cook for 1 minute.
2. Hit cancel, then add the soy, parsley, thyme, stock, salt, and pepper. Stir, before placing the can of condensed soup, pasta, and meatballs on top. Push the noodles down into the liquid a bit but DO NOT stir. 
3. Pressure Cook on manual for 4 minutes followed by quick release. 
4. Open lid and stir in sour cream and parmesan cheese. You can also add the spinach at this point, if you'd like. We like having the extra veggies :) 

notes

-Make sure the pasta you pick is a quick cooking pasta (6-8 minutes). Make sure to be ready to do quick release as soon as the timer beeps.

http://www.pressureson.net/2018/01/meatball-stroganoff-pressure-cooker.html

Created using The Recipes Generator

2

After researching MANY Beef Stew recipes, I decided I was too tired to stand there and brown the beef then sauté the onions and garlic. So born is the Dump and go, One-Step, throw it all and and press start Beef Stew! I'm big on bold flavors so I loaded this with lots of herbs. Additionally, I prefer a darker color so I added a teaspoon of dark soy sauce. If you don't have this, you can add teaspoon of browning and seasoning sauce. 

The beef came out tender, the veggies soft but not mush. It's my perfect beef stew. I use tapioca because I prefer the texture to cornstarch. 

Yield: 4 servingsAuthor: Pressure's On

One-Step Beef Stew

prep time: 10 MINScook time: 35 MINStotal time: 45 mins

Quick and Easy "One-Step" beef Stew. Just throw it in and press start, who wouldn't love that?!

INGREDIENTS:

• 2 lbs beef, 1" cubes
• 3 large Potatoes, halved and then quartered
• 2 large Carrots, cut into large chunks (1" or bigger)
• 1 medium Onion, chopped
• 2 Celery Stalks, cut into 2" pieces
• 2-3 large cloves of Garlic, roughly chopped
• 3/4 cup of beef broth
• 1/2 cup Red Wine
• 3 TB of Tomato Paste
• 2 TB Soy Sauce
• 2 Bay Leaves
• 1/4 tsp Black Pepper
• 1/2 tsp Thyme
• 1/4 tsp Red Pepper Flakes
• 1/2 tsp Oregano
• 1/2 tsp salt
• 2 1/2 TB Tapioca
• 1 TB Sugar
• 1 TB butter
• 1 cup of frozen Peas
• (optional)1 tsp of Dark Soy or Browning/Seasoning Sauce

INSTRUCTIONS:

1. Add all ingredients to your pressure cooker except the peas and dark soy or browning/seasoning sauce. Give a good stir.
2. Close and seal your lid, set Manual timer to 30 minutes and press Start. When your timer goes off, allow for 15 minutes of NPR then release any remaining pressure.
3. Add peas and season additionally if desired. I added a bit more salt and some dark soy.

2

There's no secret that I love Asian food. My knowledge in Asian Cuisine is mostly in Chinese and Thai cooking but I am starting to explore Taiwanese and Vietnamese cooking. I love the use of vinegar and fresh ingredients. The combination of spices is new to me and so exciting.

When I took my first trip to Chelsea Market in NYC, I ate at this little pop up shop called Very Fresh Noodle. (They are still there so if you are in New York City, GO!)  I watched as they hand pulled noodles and served them in the most velvety broth I had ever seen. I didn't realize at the time that it was a bone broth based soup.

I tried several times, unsuccessfully, to recreate it. It wasn't bad, but it wasn't as rich as I was wanting. I went back to Very Fresh Noodle and took careful notes. I researched a million recipes and put together my own with the flavors I remembered and using the new techniques I've learned with my pressure cooker.  I did my third test and it was perfectttt. Savory and rich, but not too salt. Spicy but not overwhelmingly so.

Now, although this is a pressure cooker recipe, this is by no means a "quick" recipe. This is still very slow with many steps. The pressure cooker just speeds up the process for you. I cooked my broth for a total of 2 hours, which normally would have taken about 6 on a stove top to get the same taste. This is great to make on a lazy Sunday and the broth can be frozen and used for future meals.

Taiwanese Beef Noodle Soup (pressure cooker)

Serves 4-6

For the Broth

• 2 large beef marrow bones, 4-5" long
• 1 lb beef on bone. I used beef neck bones but you can use other cuts that are more meaty
• 1 onion, cut in 1/2
• 6 cloves of garlic
• 2 heaping tablespoons of tomato paste
• 3 tablespoons black bean paste
• 3 star anise
• 1 stick of cinnamon, about 2" (not too large) 
• 1/2 teaspoon cumin
• 1/2 teaspoon black peppercorn, whole
• 1 1/2" piece of ginger, sliced
• 3 green onion, cut to 3" pieces
• 1/2 C soy sauce
• 2 fresh red chilies, sliced length-wise
• 1/3 C rice wine
• 3 tablespoons dark soy sauce
• 1 teaspoon sichuan peppercorns
• enough water to cover all of the bones and meat, about 10 C

Toppings

• bok choy, blanched 
• fried chili garlic oil + vinegar (I use chinkiang) 
• boiled egg, quail or chicken
• cilantro, chopped rough
• green onion, chopped 
• fresh cooked noodles (use can cook in water or in the broth when it's finished)

Directions
Ok, get your sleeves rolled up because this is a long process.

Roast Bones - in a 325° oven, roast your beef marrow bones for 45 minutes on a pan lined with tin foil.

Boil Meat - while your bones are roasting, put your beef in a stock pot and cover with water. Bring to a boil and cook for 10 minutes. This will remove any impurities as well as blood. (I use tongs to transfer this to the pressure cooker when it is time.)

Prepare Pressure Cooker - In your pressure cooker, add the following and stir:
black bean paste
tomato paste
green onion

soy sauce

dark soy

rice wine
cumin

black peppercorns
sichuan peppercorns

red chilies

ginger

anise

cinnamon

garlic

a few cups of water 

Add your prepared meat - Add your roasted marrow bones to the bottom of your pressure cooker, then add your onion halves, and layer on top the meat that has been boiled. Add enough water just to cover the top of the bones and beef.

Cook - Lock your lid and cook on high/manual for 45 minutes. When your timer goes off, release pressure doing quick release. I put a towel over the release valve because it will spray a little water. 

Using your tongs, remove your beef and put it in a separate bowl. Separate the beef from the bone and put your bones back in the broth. You will use this meat at the end when serving. 

At this point, you can add a little more water, depending on how rich you want the broth. I added 4 additional cups.

Cook again - Lock your lid and cook on high/manual for an additional hour. When your timer goes off, release the pressure using quick release. Strain your broth into a separate bowl using a fine mesh strainer. I put mine back into the pressure cooker to keep hot for serving.

Remove Oil - Skim the top to remove excess fat or you can chill the broth and easily separate the fat if you are not eating right away. If chilled, the fat will solidify and it is easy to pick it up with a spoon. Here is a great video on some tips for removing fat from your broth: https://www.youtube.com/watch?v=UwsX0IzN46o

Serve - In a large bowl, fill about half way with noodles. Ladle in enough broth to cover noodles. Top with Bok Choy, beef, boiled egg, cilantro, green onion, and your chili/vinegar mixture. 

0