Ingredients
- 3 lb. veal, cubed
- 1 green pepper, seeded and diced
- 6 shiitake mushrooms
- 10 green beans, trimmed and cut in half
- 1 cup peas, frozen
- 1 cup chicken gravy
- 2 medium onions, peeled and diced
- 1 shallot, peeled and minced
- 1 sprig rosemary
- 2 bay leaves
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
Preparation
Step 1
1. Season the veal well with salt and black pepper.
2. Place the Inner Pot in the cooker. Place the oil in the Inner Pot. Press BROWN. Place the veal in the oil and cook until the veal is lightly browned on all sides. Remove the veal
and reserve.
3. Place the onions and shallots into the pot and cook for 5 minutes.
4. Add the rest of the ingredients and veal cook for 1 minute.
5. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
6. Press CANCEL to turn off BROWN mode. Press COOK. Increase the PRESSURE ADJUST to 80.
7. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove the Lid and press CANCEL. Serve.