Ingredients
- 1/2 pound veal stew meat, cut into 1-inch pieces
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 3/4 cup beef broth or stock, room temperature
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 8 garlic cloves, peeled
- 2 large carrots, cut into 1-inch pieces
- 1 small onion, quartered
- 1 large Russet potato, cut into 1-inch pieces
- 1 sprig thyme + 1 teaspoon fresh thyme leaves
- 1/2 cup frozen peas
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
Instructions
- Season the veal on both sides with salt and pepper.
- Add oil to a pressure cooker and select the Sauté button. When display says “Hot”, add veal in a single layer. Sear for 4 minutes or until brown then flip and sear another 3-4 minutes or until brown.
- Select Cancel. Add a small amount of the broth and scrape the brown bits off of the bottom with a wooden spoon (this will help prevent a Burn error). Finish adding the broth. Stir in the Worcestershire sauce, brown sugar, and salt.
- Add the garlic, carrots, onion, potato, and thyme sprig.
- Cover the pot with the lid and lock. Set the steam release valve to Sealing.
- Select the Meat/Stew button and set the cook time to 30 minutes. The screen will display “On” until the preheating cycle is complete, about 10 minutes (if ingredients are cold such as the broth, it will take longer to preheat). It’ll then change from “On” to “30”. Steam coming from the valve during preheating is normal.
- Once the cooking cycle has finished and beeped, allow the pot to sit untouched for 10 minutes for a natural release then move the valve to Venting for a quick release. Once the float valve is down and all pressure is released, unlock and open the lid. Remove the thyme sprig.
- Mix together cornstarch and water until smooth. Stir into the liquid then select the Sauté button. Once the mixture starts boiling, add the peas and cook until thickened, about 3 minutes. Stir in the thyme leaves and lemon juice. Select Cancel to turn off the heat. Let cool for 10 minutes before serving.
