Cinghiale in Umido. Author and Copyright Liliana Ramerini...
Cinghiale in Umido. Author and Copyright Liliana Ramerini...

Meat stew in pressure cooker

Questo post è disponibile anche in: Italian

Here is another recipe worth trying, the meat stew in a pressure cooker.

You will notice how is easy and quickly prepare the meat stew in a pressure cooker and how is tasty.

Work, family and commitments take a lot of time but with the pressure cooker we can take advantage of those few free moments to prepare fabulous dishes.


  • 800 gr. of meat cut into cubes of about 3-4 cm ( veal or beef muscle)
  • 1 glass of red wine
  • 2 cloves of garlic
  • 2 sprigs of rosemary
  • extra virgin olive oil as needed
  • 4 potatoes
  • salt to taste
  • pepper to taste
  • water as needed
  • 500 gr. of peeled tomatoes


Start by cooking potatoes in a pressure cooker that you have peeled and cut coarsely.

Just cook them in a pressure cooker with water for 6 minutes from the begin of the hiss of the small valve.

Vent the valve, drain the potatoes and set aside.

Now you can start preparing the stew, then pour 4-5 tablespoons of oil, the peeled garlic cloves and the chopped rosemary into the pressure cooker.

Brown over low heat for a few minutes and then add the pieces of meat, mix well and cook over medium heat until they have browned.

Now pour the red wine and let it evaporate over high heat.

So, add the tomato, season with salt and pepper and pour about 1 and a half glasses of cold water.

Close the lid and start cooking over high heat.

As soon as the small valve on the lid will start to hiss, lower the burner to minimum and count from now on about 1 and a half hours of cooking time for the beef. (If instead you use meat of the veal will need about 30 minutes of cooking).

At the end of cooking, before opening the lid, remember to vente completely the valve until the red piston has gone down.

The meat wil must be soft to the right point, do the test of the fork but if it is hard just prolong the cooking for a few minutes.

Now you can add the potatoes and let them flavor for a few minutes in the sauce and meat over a moderate heat.

The sauce that in the meantime has formed shouldn’t be too soupy, you must always taste if the dish has the right amount of salt and serve.


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