home Forums Recipe Conversions Make my crock pot recipes taste good in the pressure cooker?

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    Andrea R

    Can you make my crock pot stew and chili recipes taste just as good in the pressure cooker?

    Recently I mentioned that sometimes I have trouble getting flavors to
    fully develop in my pressure cooker like they do in my crock pot.
    Here are my favorite recipes for stew and chilli. If you can help me
    out and recommend ways to make them PC friendly I’ll happily give it
    a whirl. I find the PC to be more versatile than the crock pot
    (hence why it’s stored in my kitchen but the crock pot is stored in
    the basement). But I’d really like to get good stew and chili
    recipes to win over my PC-skeptical fiance (though last night he did
    like the chicken cacciatore I made in my PC).

    Stony Lonesome Pinot Noir Beef Stew (Three Brothers Winery & Estates,
    Seneca Lake, NY) 1-1/2lb stew beef
    3/4 c flour
    1 t onion powder
    1 t seasoned salt
    1-2 T olive or canola oil
    1-2 medium carrots, sliced
    2 ribs celery sliced
    1 medium onion, diced
    1 clove garlic, minced
    2 c beef broth
    1 c dry red wine (pinot noir or cabernet sauvignon)
    1/2 t fresh chopped rosemary or a dash crumbled dry
    1 15oz jar small onions or 10-16oz frozen small onions thawed

    Trim stew beef and cut into bite sized pieces. Put in a bag with the
    flour, onion powder, and seasoned salt; toss well to coat.

    Head oil in a large saucepan or Dutch oven over medium heat; add beef
    to hot oil and cook, stirring, until lightly browned. Add the onion
    and celery; continue cooking, stirring, for about 3 minutes. Add
    carrots, garlic, broth, wine and rosemary; bring to a boil. Reduce
    heat to low; cover and simmer for 30 minutes. Add drained or thawed
    onions. Continue cooking for about 20-30 minutes, or until beef if
    tender. Serve with biscuits or hot
    cooked noodles. Serves 6

    My note: I never cook with beef. It’s always venison or elk. Not
    sure how much of a difference that would make here (flank cut as what
    would be considered “stew beef” is usually ground for burgers or
    sausage). Also, I add potatoes, add extra fresh onions and omit the
    canned/frozen small onions.

    And before I write up the whole chili recipe, I have a
    question…obviously chili calls for beans. I use dry beans for
    everything now that I have a pressure cooker and they’re ready to go
    in less than an hour with no soaking. Is there anyway to use dry
    beans in a pressure cooker chili recipe without pre-cooking them?

    Thank you,

    Laura Pazzaglia

    Ciao Andrea,

    Here is how I went about pressurecookerizing your recipe.

    I changed the sequence of ingredients and reduced the liquids (to keep you
    from making a soup).

    The meat does not need to be dipped in flour. To thicken the stew, I have you make a burre blonde on the side to add later.

    I had you evaporate the wine at the beginning because it cannot evaporate and concentrate in the
    pressure cooker like your crock-pot.

    To keep the potatoes form falling apart, my conversion puts them in last, on top (don’t stir them in). The potatoes will steam at the top and keep their shape while the meat is boiling, below.

    I’ve never cooked venison or elk, but I think they will need about 20 minutes at high pressure – is that your experience?

    Pressurecookerized Stony Lonesome Pinot Noir Beef Stew
    Author: hip pressure cooking
    Prep time:
    Cook time:
    Total time:
    Serves: 6 to 8
    Adapted from Three Brothers Winery & Estates, Seneca Lake, NY
    • 1-1/2lb Venisonn or Elk, cubed
    • 1 T olive or canola oil
    • 1 medium onion, diced
    • 1-2 medium carrots, sliced
    • 2 ribs celery sliced
    • 1 clove garlic, minced
    • 1 t onion powder
    • 1 t seasoned salt
    • 1 c dry red wine (pinot noir or cabernet sauvignon)
    • 1 c beef broth
    • 3 or 4 Potatoes, large 1″ dice
    • 1/2 t fresh chopped rosemary or a dash crumbled dry
    • 8 Tbs or 1/2 c flour
    • 1 Tbsp Butter
    1. Trim stew beef and cut into bite sized pieces (do not coat in flour).
    2. In the pre-heated pressure cooker, without the lid at high heat, add
    3. the oil, and brown the meat until golden on all sides. Remove, and set
    4. aside.
    5. Add the onions, carrots, celery, garlic, onion powder and seasoned
    6. salt and sautee’ until the onions begin to soften (about 3-5
    7. minutes).
    8. Now, deglaze the aromatics with the wine and let it almost completely
    9. evaporate (don’t worry, you are concentrating the flavor and removing
    10. the liquid).
    11. Add the meat, and beef broth. Stir everything together and add the
    12. potatoes on top (do not stir anymore) and sprinkle or rosemary.
    13. Pressure Cook on HIGH 20-25 minutes, with natural open (if the
    14. pressure has not come down by itself in 10 minutes, you can release
    15. the remaining pressure using the Normal open).
    16. In the meantime, in a small pan, melt the butter and stir in the flour.
    17. You will get a thick paste, continue cooking it until it turns from white
    18. to a light tan. Set aside and wait for pressure cooking to finish.
    19. When the cooking time has completed, open the pressure cooker, add
    20. the butter mixture stir and simmer everything together for 5 minutes
    21. before serving.


    Enjoy, and let me know if it beats the pants off your slow cooker! ; )

    Post your bean chili recipe and let me see what the other
    ingredients are. Usually, pre-cooking only the beans is just a
    recipe converted from one using a canned beans and does not take
    advantage of the fact that you can flavor the beans with some of the
    spices, etc. while cooking them.



    Andrea R


    I can’t wait to try this!

    As for the chili recipe:

    1 T oil
    1/2 green pepper chopped
    2 cloves garlic minced
    1 T chili powder
    1 large stalk celery chopped
    1 lb lean ground beef
    16 oz can tomatoes, cut up
    2 cans kidney beans
    2 medium onions, chopped
    1/8 t nutmeg and cinnamon
    1 bay leaf
    1 t salt
    1/2 t black pepper
    a pinch of each: dry mustard, ginger, cloves and allspice
    2 T – 1/4 c semi-sweet chocolate chips
    1/2 c – 1 c dry red wine
    1/2 t hot pepper sauce

    Bbrown meat, onion and garlic, then add all other ingredients.  Simmer very slowly for 3-4 hours, stirring now and then or bake covered on  low oven (200F).  Start with minimum amounts of chocolate, wine and  hot sauce, add to taste.

    I usually do the crock pot on low until I get home from work instead of simmering or baking.

    So I can actually put dry beans into the PC with other ingredients to get this going??

    Looking at these two recipes is MUCH appreciated!

    And yes, both venison and elk cook in the same amount of time as beef. The trick to them is just making sure they have enough fat to cook in  or they’ll dry out due to their extreme leaness.  We usually just cook  up the tenderloins like beef, the flanks usually get thrown into stews or seared and finished in a sauce of sorts. Roasts are served like  pulled pork.  And the rest gets ground and mixed with pork  shoulder/butt and turned into sausage.

    This year we made breakfast sausage, Italian, Smoked Polish and Smoked Cajun.  My fiance likes taking the ground elk and making sausage with fresh hot peppers, onions, and little cubes of cheddar in it.  I love that I’m marrying a hunter and have a near-endless supply of very healthy and delicious red meat!


    Laura Pazzaglia


    The chili recipe has two acidic ingredients that would really keep beans from getting tender in the pressure cooker. So I substituted the wine with beer, and the chopped tomatoes with tomato paste.

    If you wanted to keep the wine, then you can substitute the beer with water, and you would reduce the wine ¼ in a separate pan and then add it at the end. This seemed a little too much work for the sake of keeping to the original recipe, so I made the substitution.

    I also replaced the chocolate chips with bitter cocoa powder. The chocolate chips could have some thickening or hardening agents that might affect the pressure cooking so I just replaced them with cocoa powder which I know from experience goes REALLY well in a chili.

    Hot sauce, which is acidic, and salt, which can interfere with the bean cooking are all added at the end.

    Let me know if this recipe puts your slow cooker version to shame!

    Chili Pressurecookerized!
    Author: hip pressure cooking
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    • 2 cups dry kidney beans, soaked or quick-soaked
    • 1 T oil
    • 2 medium onions, chopped
    • 1 large stalk celery chopped
    • 1/2 green pepper chopped
    • 1 lb lean ground beef
    • 2 tablespoons bitter cocoa powder
    • 2 tablespoons tomato paste
    • 2 cloves garlic minced
    • 1 T chili powder
    • 1/8 t nutmeg and cinnamon
    • 1 bay leaf
    • 1/2 t black pepper
    • a pinch of each: dry mustard, ginger, cloves and allspice
    • 2 cups beer
    • 1/2 t hot pepper sauce
    • 1 t salt
    1. In the pre-heated pressure cooker, without the lid, sauté the onion, celery and pepper until the onion has begun to soften. Shove the vegetables aside and brown all of the meat stirring infrequently until the water from it has evaporated and it begins to brown (about 5-10 minutes).
    2. Add the cocoa powder, tomato paste, garlic, chili powder, nutmeg and cinnamon, bay leaf, pepper, and pinches of other spices. Mix well and saute’ together for another minute before adding the beans and beer. Mix well.
    3. Close and lock the lid. Pressure cook for 10 minutes at high pressure. When time is up, open the cooker with natural release (10-20 minutes)– remove the cooker from the burner and do not touch. For electric pressure cookers disable the weep warm cycle and un-plug the cooker.
    4. Open the cooker and stir-in the salt and hot pepper sauce. Let stand for 5 minutes before serving.

    I can’t wait to try this! I’ll post when do – thank you very much.

    Carolyn Johnston

    Hi Laura, Here in Australia we don’t really have Hot Pepper Sauce. Could you use a chilli sauce or dried chilli instead? Thanks

    Laura Pazzaglia

    Carolyn, I think that would be a fine substitution. American Hot Sauce is made of chilis, vinegar and salt. Check your market for Tabasco sauce it’s available world-wide, now!

    Tabasco Sauce


    Hi Laura, I made the chili and am wowed at how perfectly the beans cooked up! This is exactly what I was hoping for. The flavors were wonderful as well. I miss my crushed tomatoes a little bit but it’s nice to have a few variations of chili as well. I did take a picture and was going to post it but it doesn’t look like we can post pictures in the forums, or am I missing something? Thanks again so much for converting both my stew and chili recipes. They are both amazing! Oh…and not only did the beans have wonderful texture, they really picked up tons of flavor cooking this way.

    Laura Pazzaglia

    Ciao Andrea, I haven’t figure out how to turn that on, yet. E-mail it to me and I’ll add it to your comment manually. Or, if you’ve already got it uploaded online somewhere, you can click on the little img button so that you can make it appear in your post.

    Carolyn, just in case you didn’t find the hot sauce anywhere in Australia, now you can make your own:

    Instant Tabasco Sauce – Pressure Cooker Recipe

    Instant Tabasco – 1 minute in the pressure cooker!




    laura.. how can I print your pressurized chili recipe? thx

    Laura Pazzaglia

    P.S. You can use crushed tomatoes in place of the tomato paste but two things will happen – the cooking time will be tripled (that’s 30 minutes for SOAKED beans) and the skin of the bean will be a little tough.

    Laura Pazzaglia

    OK ladies, I’ve added the print button and ability to upload images to the forums, here are all of the details…

    New forum features: image attachment & print



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