Pressure Cooker Stew Meat With Sauce For Mexican Ri

Name: Pressure Cooker Stew Meat With Sauce For Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Pressure Cooker; 2 -3 lbs cubed lean stew meat (no fat); 2 tablespoons olive oil; 1/4 cup Italian salad dressing; 1/2 cup ketchup; 1 teaspoon dry mustard; 1/2 cup brown sugar; 2 tablespoons lemon juice; 1/2 teaspoon cinnamon; 1 teaspoon salt; 1/3 cup water; For Sauce; water; 1 teaspoon salt; 2 teaspoons chili peppers; 1 1/2 teaspoons cumin; 1/2 teaspoon pepper; 3 dashes cayenne pepper; 1 teaspoon paprika; 1/2 onion, diced; 1 green pepper, cored, seeded, diced; 1 bay leaf; 1 (3 ounce) can diced green chilies (optional)

Servings: persons

For Pressure Cooker
2 -3 lbs cubed lean stew meat (no fat)
2 tablespoons olive oil
1/4 cup Italian salad dressing
1/2 cup ketchup
1 teaspoon dry mustard
1/2 cup brown sugar
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1 teaspoon salt
1/3 cup water
For Sauce
water
1 teaspoon salt
2 teaspoons chili peppers
1 1/2 teaspoons cumin
1/2 teaspoon pepper
3 dashes cayenne pepper
1 teaspoon paprika
1/2 onion, diced
1 green pepper, cored, seeded, diced
1 bay leaf
1 (3 ounce) can diced green chilies (optional)

1
Add all pressure cooker ingredients, stir so meat is coated.
2
Put lid and seal on.Put gauge over steam vent.Turn heat to medium high to raise pressure to 15#, turn heat down so the pressure is regulated. Cook 15 minutes at 15 pounds pressure. Note: 20 minutes and the meat gets a little dry if there are no bones. Take off burner and let set until there is no more steam.
3
Drain meat and save the juices.
4
When meat is cool, freeze. You may use for stroganoff, stew, flour & season and braise for gravies with boiled noodles or chop for pulled beef sandwiches.
5
Add water to the saved juice tomake four cups of sauce. Add the remaining sauce ingredients,salt, chili pepper, cumin, pepper, cayenne pepper, paprika & bay leaf to a four quart saucepan. Add the diced pepper and onions. Simmer for 10 minutes or the green pepper and onions are starting to get soft.Cool. Freeze.
6
Note: This sauce is for 2 cups uncooked rice. When ready to make Mexican Rice, thaw the sauce in large saucepan low heat.When thawed, bring to a simmer, add rice, stir, then cover, on low heat for about 15 to 20 minutes. Remove bay leave before serving. Add more hot sauce if desired.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For Pressure Cooker, 2 -3 lbs cubed lean stew meat (no fat), 2 tablespoons olive oil, 1/4 cup Italian salad dressing, and more.

Yes, Pressure Cooker Stew Meat With Sauce For Mexican Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Stew Meat With Sauce For Mexican Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions