Beef stew IP

I think the most helpful thing I ever learned about the IP is if you are cooking meat, let the pressure release naturally. The longer you naturally release, the more tender the meat will be.

I made beef stew this week, it was soooo good. I browned the meat (used sirloin, cut into chunks) in a little oil, browned a chopped onion too. Dumped in a quart of beef broth, an undrained can of veg-all, an undrained can of green beans, ½ cup barley, a packet of stew seasoning, a couple of bayleaves. Cooked on soup setting for 40 minutes and let the pressure come down naturally.

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