Japanese beef stew
This is Japanese beef stew with riced cauliflower. I was on The Takeout for this anchovy vinaigrette, aka sauce of the gods (which btw turned out quite thick, but tasty all the same), and saw this this recipe. It sounded good and was definitely a good candidate for pressure cooker conversion, so I thought I'd try it out. I cut the sake amount to 1/2 cup and instead of a chicken boullion cube, I used 1 tablespoon of my magic mushroom powder.
12.0 PSI
20 minutes
Natural release
I also reduced the stew for 20 minutes after it was done. This is definitely not something I would make on a weeknight because of the time needed (at least 20 minutes to come to pressure, 45 minutes to release pressure, another 15 minutes to reduce), but it is really tasty.
Also, I'm so excited to have this multitasker in the kitchen. In the past, I avoided recipes that needed a food processor if I couldn't use a work-around, but now I'm excited about the possibilities. I'm also very glad we did not buy the Ninja with the smaller 5-cup processor bowl.
This recipe put my Ninja to the test, and it handled the food like a champ. I dumped an onion, a carrot, a stick of celery, and a can of tomatoes plus some tomato paste in there to puree and it did great. I was a little worried about staining from the tomatoes, but it washed clean.
Aftewards, I realized I had a bunch of carrots and celery that I had no plans for, so I decided to prechop them and freeze them together so I could add an onion to them later when I need a mirepoix. I threw the carrots and celery in there separately, put them together, then portioned them out and put them in the freezer. Later, I'll take them out and put them into a freezer bag so they take up less space. When I rinsed out the bowl, I saw a lot of discoloration from the carrots, and I was really bummed. But I washed it right away and scrubbed at it a bit, which seemed to remove the discoloration, so that's a relief.