cooking under pressure: steak, taters & gravy

Name: Cooking Under Pressure: Steak, Taters & Gravy
Prep time: 5 min
Cook time: 20 min
Yield: 1
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE DRY INGREDIENTS; 3 tablespoon(s) dehydrated onions, crushed to a powder; 3 tablespoon(s) flour, all-purpose variety; 1/2 teaspoon(s) celery salt; 1/2 teaspoon(s) white pepper, freshly ground; 1/2 teaspoon(s) garlic powder; 1/4 teaspoon(s) dried basil; 1/4 teaspoon(s) dried thyme; ## THE STEAK & POTATOES; 1/2 pound(s) steak, (per person) more on this later; 3 - 4 small red or golden potatoes (per person); ## RED OR GOLDEN POTATOES (PER PERSON); 4 tablespoon(s) sweet butter, unsalted, melted; 2 cup(s) warm chicken stock, not broth; 1/4 cup(s) white wine

18 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Feb 1, 2020

If you have a pressure cooker, or Instant Pot, and a steak in the fridge with some taters, you have the basics for making a great meal in about 30 minutes. The assembly is easy/peasy and the pressure cooker makes short work of tenderizing almost any kind of beef. If you want to vary things up a bit, try pork or chicken. So, you ready… Let’s get into the kitchen.

Rate

prep time 5 Min

cook time 20 Min

method Pressure Cooker/Instant Pot

yield 1 - 2

Ingredients

PLAN/PURCHASE
THE DRY INGREDIENTS
3 tablespoons dehydrated onions, crushed to a powder
3 tablespoons flour, all-purpose variety
1/2 teaspoon celery salt
1/2 teaspoon white pepper, freshly ground
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
THE STEAK & POTATOES
1/2 pound steak, (per person) more on this later
3 - 4 small red or golden potatoes (per person)
RED OR GOLDEN POTATOES (PER PERSON)
4 tablespoons sweet butter, unsalted, melted
2 cups warm chicken stock, not broth
1/4 cup white wine

How To Make cooking under pressure: steak, taters & gravy

Step 1

PREP/PREPARE

Step 2

You will need a pressure cooker, or an Instant Pot, to make this recipe.
Step 3

Since we are pressure cooking this dish, almost any cut of beef will work. However, top four choices would be: flank steak, charcoal steak, chuck steak, or a London broil.
Step 4

Gather your ingredients (mise en place).
Step 5

Grind all the dry spices together, and reserve.
Step 6

Cut the steak into bite-size pieces, about 1-inch (2.5cm) thick.
Step 7

Add the melted butter, warm chicken stock, and wine to the bowl of your pressure cooker. Then toss in the dry spices and whisk to combine.
Step 8

Add the beef and place the wire riser into the bowl.
Step 9

Cut the potatoes in half, add them to the steamer basket, and place into the bowl.
Step 10

If you do not cut the potatoes in half, they will explode in the cooker… And, we do not want that to happen, do we :-)
Step 11

Seal the pressure cooker, set to high, and cook for 20 minutes.
Step 12

Allow to sit for 10 minutes, then release what is left of the pressure, and open.
Step 13

Remove the taters, and mash with a bit of milk, salt and pepper.
Step 14

My taters were so moist I did not need the milk; just a bit of spice.
Step 15

Use a spatula or wooden spoon to mix the gravy to an even consistency.
Step 16

Do a final tasting of the gravy for proper seasoning.
Step 17

Because of the pressure cooking, the bottom of the bowl will have some thickened bits; these need to be incorporated into the rest of the gravy.
Step 18

Add the mashed taters to a plate.
Step 19

Place the beef on top.
Step 20

PLATE/PRESENT
Step 21

Drizzle more of the gravy on top and serve with some nice crusty bread. Enjoy.
Step 22

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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