2 cups of water
2 cans of beef gravy
Rinse the beef short ribs, carrots, celery and onion under cold water and place into the pressure cooker.
Add the 2 cups of water and then sprinkle the top with seasoning salt and garlic powder.
Place the top on the pressure cooker and lock it in place.
Add the gage or regulator and set it at 10 ponds of pressure.
Turn the heat to almost high, approximately 8 on an electric stove.
Wait for the pressure cooker to reach the 10 pounds of pressure by listening for the rattling noise of the gage.
Once the gage begins to rock and rattle, turn the heat down to about medium-high or between 6 and 7 on the electric stove.
Begin timing and cook for 45 minutes.
Turn off the heat and allow the pressure cooker to cool down normally by just letting it sit undisturbed until the little rubber vent has seated back down tightly against the lid and there is absolutely no steam left escaping.
While the pressure cooker is cooling down, peel the potatoes, rinse under cold water and cut the potatoes into large chunks.
Boil the potatoes until they are tender and then drain the water off.
Remove the lid on the pressure cooker and add the 2 cans of beef gravy. Turn the heat back on under the pressure cooker and heat the gravy in and around the beef and carrots.
As soon as the gravy is well blended in and hot, turn off the heat and add the cooked potato chunks.
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