La Paz Batchoy

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La Paz Batchoy
Course Appetizer
Cuisine Asian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Garnish
Course Appetizer
Cuisine Asian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Garnish
Instructions
  1. Select the pressure cook on high. Put everything in the pot with out the noodles.
  2. Set the time into 10 minutes.
  3. Release the pressure and set all the proteins aside leaving the stock in the pot.
  4. Place the noodles in the pot and simmer for 5 to 8 minutes or just until tender.
  5. Transfer the noodle and broth in a bowl, top it with the liver, pork and chicken slices and place the garnish.

Beef Stew

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Beef Stew
Serve our hearty Pressure-Cooked Beef Stew. Our Pressure-Cooked Beef Stew tastes great when served with a warm slice of bread and fresh side salad.
Course Main Course
Cuisine Modern
Prep Time 40 minutes
Cook Time 32 minutes
Servings
servings
Ingredients
Course Main Course
Cuisine Modern
Prep Time 40 minutes
Cook Time 32 minutes
Servings
servings
Ingredients
Instructions
  1. HEAT oil in electric pressure cooker using the Sauté function. Add meat, in batches; cook 6 to 8 min. or until evenly browned, stirring occasionally. Spoon meat into bowl; set aside.
  2. ADD garlic to cooker; cook and stir 30 sec. Add Worcestershire sauce and 3 Tbsp water; stir to scrape browned bits from bottom of cooker. Return meat to cooker along with the carrots, onions, gravy and thyme; stir. Close and lock lid.
  3. COOK on HIGH 24 min. using Pressure Cooker function. Use Quick Release method to carefully vent steam before opening lid.
  4. MIX flour and remaining water until blended. Add to stew; whisk until blended. Stir in peas; cover with lid. Let stand 5 min.
  5. Special Extra: Garnish with sprigs of additional fresh thyme before serving.
Recipe Notes

Nutrition Information Per Serving: 340 Calories, 20g Total fat, 7g Saturated fat, 0g Trans Fat, 65mg Cholesterol, 430mg Sodium, 19g Carbohydrate, 3g Dietary Fiber, 7g Sugars, 21g Protein, 8mg Potassium, 320%DV Vitamin A, 6%DV Vitamin C, 2%DV Vitamin D, 4%DV Calcium, 15%DV Iron

http://www.kraftrecipes.com/recipes/pressure-cooked-beef-stew-211692.aspx