Instant Pot Veal Breast with Spinach & Jerusalem artichokes
A quick, inexpensive, and hearty stew.
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1 pressure cooker
(Barolo or Syrah)
(use up to ¾ cups less if you like a thicker stew)
large white onion
(crushed and chopped)
sliced. (I use a mix of mushrooms. You can use fresh or frozen.)
(optional). You can substitute a habeñero or other spicy pepper of your choice
(washed and quartered)
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.
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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