This recipe is intended to be made with a 4-Quart stove top pressure cooker.
Yield - 4 Servings
1. Brown meat in hot fat or butter in your cooker. Season with salt, pepper, and paprika. Add the water.
2. Cover and set control. Cook for 12 minutes after control starts to jiggle.
3. Let the cooker to cool for about 5 minutes to allow it to unseal. Do not open a hot pressure cooker that has not cooled and broken its seal. After cooling for a few minutes the pressure can be instantly reduced by running water over the cooker lid.
4. Cut up carrots, onions, and potatoes. Then open cooker and add chopped veggies plus celery (as desired) and stewed tomatoes to cooker. Cover, set control, and cook for 8 minutes after control jiggles.
5. Reduce pressure instantly. If using frozen peas, thaw by running under hot water. Add 1 can cream of mushroom soup, about 1 Tablespoons of Kitchen Bouquet (to desired taste), and some frozen petite peas as desired. Let the mixture heat through on medium low heat for about 5 minutes.
6. Enjoy! I recommend serving with some warm french bread on the side.
About the Author
I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
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