Vegetable stew Ingredients: Pumpkin pulp – 400 g Onions – 2 pcs. Garlic – 2 cloves Ripe tomatoes – 300 g Sweet pepper – 1 pc. Vegetable oil – 4 tablespoons Sour cream – 1 half glass Cream – 1 glass Ground salt and pepper – to taste Method of preparation Pepper

Vegetable stew 400 g potatoes, 300 g zucchini, 200 g tomatoes, 1 onion, 1 carrot, 1 clove garlic, 1 tablespoon vegetable oil, spices (any), salt. Peel the vegetables. Cut potatoes and zucchini into large cubes. Cut the onion into half rings, the tomato into small ones

Vegetable stew Ingredients 100 g white cabbage, 100 g zucchini, 100 g potatoes, 50 g tomatoes, 20 g onions, 20 g carrots, 20 g parsley, 20 ml vegetable oil, salt. Method of preparation Peel carrots, zucchini and potatoes and cut into small pieces cubes.

Vegetable stew Ingredients 2 eggplants, 2 zucchini, 1 carrots, 2 onions, 3 tomatoes, 2 tbsp. l. vegetable oil, salt. Preparation Cut young zucchini and eggplant into cubes, chop the onion into half rings, and chop the carrot into cubes (or grate). Pour boiling water over tomatoes and remove

Like all stews, vegetable stew in a pressure cooker turns out very tasty, especially with meat! Its recipe is very simple. I will not describe all the necessary products in grams, since I take them by eye, which I advise you to do. The result is a whole bowl.

Ingredients for vegetable stew with meat

- pork with lard;
- potato;
- cauliflower;
- broccoli;
- White cabbage;
- eggplants;
- water;
- sunflower oil;
- tomato sauce;
- salt and spices;
- onion;
- carrot.

Preparation

Take a small piece of meat (preferably pork) with lard (about 300-400 grams), cut into medium pieces (not small) and place in a bowl. Add a large onion and a medium carrot, again cut into medium pieces. Salt the resulting mixture, add spices and 2-3 tablespoons of tomato sauce, pour in a small amount of sunflower oil, mix well and press.

Now start laying out the remaining vegetables, without mixing, in rows. First - a layer of eggplant, then potatoes (I take the most), and finally - broccoli, as well as cauliflower and white cabbage. As a result, you should have an almost full bowl. All that remains is to add water (about 100 ml).

In a pressure cooker REDMOND RMC-PM4506 select mode "Stewing/pilaf" and set the cooking time 30 minutes. If you have a different multicooker, then simply adapt the recipe for it. For regular cooking, double the cooking time, and also select the appropriate mode (maybe just “Stewing”, or “Stewing meat”, or “Pilaf”, or something similar).

We really liked the vegetable stew in REDMOND RMC-PM4506. I hope you can do it too! Bon appetit!

Meat and vegetable stews are prepared very quickly in high pressure multicookers. If all these products would have to be simmered on the stove for at least an hour, then the “magic pan” will cope with preparing such a dish in literally twenty minutes, while the pieces of food will retain their attractive shape and color. Read on the pages of the online magazine “The Beautiful Half” a recipe for making stew with pork and tomatoes in a multicooker-pressure cooker.

In this case, as well as for cooking cabbage soup from sorrel in a multicooker-pressure cooker, the Vitesse VS-525 model was used. It cannot be called very functional, but its set of programs is quite enough for everyday needs. In particular, the first and second courses are simply excellent.

Recipe for stew with pork and tomatoes for a pressure cooker

With fresh tomatoes, the stew turns out more tender and delicate. But an alternative in the form of tomato paste is also suitable - this is a more “winter” version of the dish.

Products:

pork tenderloin – 500 g;

potatoes – 700 g;

onions – 1-2 pcs. (depending on the size of the heads);

fresh tomatoes – 300 g (or 50 g of tomato paste);

bell pepper – 1 pc.;

medium-sized carrots – 1 pc.4

olive oil – 2 tbsp. spoons;

fresh dill – 20 g;

fresh parsley – 20 g;

dried basil – 1 tbsp. spoon (or 10 g fresh);

garlic – 2-3 cloves;

salt and ground black pepper - to taste.

From the specified amount of products, 5-6 servings of stew are obtained.

Preparation. Fresh pork tenderloin should be rinsed in cold water and dried with a paper towel, then cut into small pieces.

It is recommended to cut peeled onions into half rings, and carrots into cubes or oblong bars. Washed and seeded bell peppers can be cut into long strips, and then cross these strips two or three times with a knife - you will get small oblong pieces.

Whether or not to peel tomatoes is a matter of taste. If you prefer the first option, pour boiling water over the washed tomatoes and then place them in a bowl of cold water - after such manipulations, it will be very easy to separate the skin from the red pulp.

Cut the tomatoes into cubes. Potatoes can be cut into cubes or semicircular pieces. Chop fresh herbs with a knife as well.

Pour olive oil into the bottom of the multicooker-pressure cooker bowl and turn on the “Frying” program. As soon as the oil starts to heat up (and it will happen fairly quickly), drop the pork pieces into it and lightly fry, turning with a silicone spatula. The meat should be covered with a light golden crust on all sides. At this point, add onions and carrots to it and fry everything together for another 2-3 minutes. The next step is to add chopped bell pepper to the pressure cooker bowl. And after a couple of minutes you need to put the tomatoes (or tomato paste) in there and fry the meat and vegetables a little more (no more than 2 minutes).

Disable the Roast program by pressing the Cancel button. Place potatoes, herbs and spices in the multicooker bowl. Gently stir the ingredients with a spatula. Metal spoons should not be used to stir food in the multicooker bowl, so as not to damage its coating (this is especially true for models with Teflon bowls).

There is no need to add water to the stew. Meat and vegetables will be stewed in their own juices.

Close the lid. Make sure it is in a sealed position. Adjust the steam release valve - its pointed end should be turned perpendicular to the handle on the lid of the multicooker-pressure cooker.

Turn on the “Extinguishing” program. Set the cooking time to 20 minutes. Wait until the end of the cooking process, about which the pan will notify you with a sound signal. You can also keep the dish for 15-20 minutes in the heating mode: it will become more juicy. Release steam through the valve and open the lid. A tasty and aromatic stew with pork can be served.

A classic recipe for vegetable stew with a little extra (more on that later). This dish can be prepared not only in a pressure cooker, but also in a simple slow cooker and in a regular saucepan. The only difference is the cooking time. Well, I used one of the Shtebs I had.

Almost any vegetables are suitable for stew. It’s probably easier to name what is not put in the dish. This is beets. The rest is quite suitable, from canned green peas and corn, to, now rare, rutabaga and turnips.

But there is also a constant basis in vegetable stew. It is simply due to the fact that these vegetables are almost always available. These are potatoes, cabbage, carrots and onions. In the absence of one or another main type of vegetable, it is quite possible to replace it with any other.

The composition of the classic recipe for vegetable stew looks like this (for 5-6 servings):
Potatoes - 400-500 g
Cabbage - 300-400 g
Zucchini - 400-500 g
Carrots ~ 200 g
Onion - 100-150 g
Vegetable oil - 3-5 tbsp. spoons
Flour ~ 1.5 tbsp. spoons
Tomato paste - 2 tbsp. spoons
Water - 1.5 cups (300ml)
Salt and pepper to taste.

And I had one more small modern, or rather old, forgotten in Soviet times, addition - mushrooms, about 200 g

Of course, you can use all the vegetables that are available - cauliflower, beans and the beans themselves (already boiled or, more conveniently, canned), pumpkin, eggplant, fresh tomatoes, bell peppers, etc. etc.

Mushrooms - champignons or forest tubular, in any form - fresh or frozen.

And you need, or at least preferably, a multicooker-pressure cooker. In my case it is Steba.

Preparation:

First we make a simple sauce. Turn on the multicooker in frying mode. Pour oil. let it warm up. Sprinkle flour.

Mix. Sauté for one or two minutes, stirring.

Add tomato paste. Actively mix with the butter-flour mixture. Fry for a little, literally 1 minute, stirring.

Let's pour water. Stir until smooth. Let's boil. Turn off the "Frying" mode. In the residual heat, simmer the sauce a little, stirring occasionally. And for now we leave it aside.

Peel the potatoes, cut them into cubes, and fry them in a frying pan. You can fry half. Leave the rest unprocessed. Pour the prepared potatoes into the sauce.

Fry the zucchini, also sliced. We put it in the slow cooker.

Finely chop the carrots into cubes. Sauté it in a frying pan. We do the same with onions. Add fried vegetables to the stew.

We cut the cabbage into squares and put it raw in a slow cooker. Add fried mushrooms.

Salt and pepper if desired. Mix everything thoroughly.

We set the standard mode for cooking vegetables in Shtebe. (0.7b 15 min). The valve must be closed

After the cooking time has expired, release the steam immediately, manually, or after waiting, automatically. Open the lid and see the finished stew.

Stir. Serve the vegetable stew hot, sprinkled with chopped herbs.

It’s good to add finely chopped (or grated) garlic to the stew immediately after opening the lid and let the dish sit for about ten minutes.
As can be seen from the recipe, vegetable stew is a completely lean dish. A different set of vegetables used and periodic addition of mushrooms will allow you to cook dishes with different tastes according to one recipe, avoiding boring.

Without a pressure cooker, the stew is prepared in exactly the same way. The only difference is a longer simmer over low heat with occasional stirring. Until cabbage and potatoes are ready, about 40 minutes).

Vegetable stews can also be prepared in a simple slow cooker, usually in the “stew” mode. But thanks to microprocessor control, in this case there is no need to mix vegetables and monitor the cooking time.

Wash everything, prepare seasonings, salt, oil, a multicooker saucepan or frying pan, about 5 bowls, a board, a knife, a grater, a spoon.

STEP 1 - I cut the meat into medium or small cubes. Add salt, season, stir, leave to marinate.
I have a barbecue seasoning, you can add whatever you want, if you like it spicy, add something else.
STEP 2 - Peel the potatoes

You can cut it, but I do it after the 5th, 6th Step.

STEP 3 - Cut the blue into medium or small cubes, I put it with the peel, if you don’t like it, peel it.

Chop the pepper (and garlic if desired)

STEP 4 - Peel and chop the onion. Peel and grate the carrots.
Pour oil into a multicooker or frying pan (I use real market oil, but you can use whatever you are used to) Fry the onion until golden brown, add carrots, stir.
On average 5-7 minutes.

STEP 5 - Add meat. Fry for 10-15 minutes.

While the meat is frying, chop the potatoes.
If you don’t have time, you can continue after Step 6.

Add pepper (and garlic)

STEP 7 - If on the stove or in the oven, then transfer everything into a pan. Add potatoes. Mix everything and taste for salt; if there is not enough salt, stir.

If desired, add water to make it more liquid.

Close the lid and put it in stewing mode; 30 minutes in a pressure cooker is enough.

For those who make it on the stove or in the oven (I didn’t), so I advise you to add water or you can add sour cream so that it doesn’t get too dry and burnt; I also think it will be necessary to stir it on the stove if without water.

We usually add homemade sour cream to the ready-made ones.

That's all. I hope everything works out for you! Bon appetit!

cooking time is about 2 hours.