Beef and Noodles With Mashed Potatoes (Pressure Cooker)

Beef And Noodles With Mashed Potatoes In My Electric Pressure Cooker

Pressure cookers are much safer than they used to be.  I've used pressure cookers for 12 years and have yet to have an exp;osion.  This recipe tastes like it's cooked all day but it only takes about an hour.  An added benefit is that it doesn't heat up your kitchen as much in the summer months.

The Beef and Noodles

7 Cups Beef Stock (preferably homemade if you have it)

2.5 lbs beef stew meat

1 cup sliced up carrots

1 cup sliced up onions

1 cup sliced up celery

2 cups frozen peas

1 lb Amish style egg noodles

1. Brown the meat in the pan on the browning cycle.  
2. Add stock and cook at 15 psi for 30 minutes.  
3. Let the pressure lower naturally.  
4. Add the rest of the ingredients.  Cook at 15 psi for 5 minutes.  
5. Let return to normal pressure naturally.  Stir and serve over mashed potaotes.

6. makes 14 cups ( can be frozen)

The Mashed Potatoes

8 medium russet potatoes washed  quartered ( I don't peel them but you can if you want)

1  cup water

1/2 stick butter (yes, the real thing makes a difference

1 t. sea salt

1 T. black pepper

1 egg (trust me, it makes the potatoes silky)

1 1/2 cups milk

1. Add the the 1 cup water to the bottom of the pressure cooker pot.
2.  Put in the steamer rack.
3. Place the potatoes in the top of the rack.
4. Cook at 15 psi for 6 minutes.
5. Carefully release the steam using the steam release valve.
6. Heat up the milk and butter together for 3 minutes in the microwave.
7. Place the potatoes in a stand mixer.
8. With a whip attachment mix the potatoes with the spices and egg for about 5 minutes.
9. Slowly add the milk mixture to the potatoes and whip for 5-10 minutes.