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+ servings

Instant Pot Veal Breast with Spinach & Jerusalem artichokes

Kali Tal
A quick, inexpensive, and hearty stew.
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Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Mediterranean
Servings 6

Equipment

  • 1 pressure cooker

Ingredients
  

  • ¾ cup red wine (Barolo or Syrah)
  • 2 cups chicken broth (use up to ¾ cups less if you like a thicker stew)
  • 1 kg veal breast
  • 1 large white onion (coarsely diced)
  • 4 cloves garlic (crushed and chopped)
  • 400 grams mushrooms sliced. (I use a mix of mushrooms. You can use fresh or frozen.)
  • 500 grams frozen spinach
  • 1 tbsp hot sauce (optional). You can substitute a habeñero or other spicy pepper of your choice
  • 1 tsp Italian seasoning
  • 500 grams Jerusalem artichokes (washed and quartered)
  • ¼ cup heavy cream

Instructions
 

  • Pour the red wine and broth in the bottom of the pressure cooker or Instant Pot. Then layer in the meat, the vegetables, and the seasonings (including the hot sauce).
  • Set the Instant Pot on Pressure Cook and the heat to "high". Set the cook time for 50 minutes.
  • When the timer goes off, use the quick release. Take the lid off when it's safe, add the Jerusalem artichokes, put the lid back on and pressure cook for another 5 minutes on high.
  • Release steam again. Shred the meat with two forks, Mix in the cream, and serve.

Notes

If you want to use a rice or grain, I suggest pre-cooking it and stirring it in at the end. Or you can heat separately and layer it at the bottom of a bowl and pour the stew over it.
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