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Potato and cheese stew from the electric pressure cooker

updated

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Ingredients for 2 servings:

  • 600 g potato(s), pre-cooked boiling solid
  • 200 g carrot(s)
  • 400 g mushrooms
  • 125 g diced ham
  • 150 ml vegetable stock
  • 150 g mountain cheese, grated
  • some pepper
  • some nutmeg
  • some Allspiceón de la Vera
  • 1 tbsp oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

For First Austria multicooker or Instantpot

Peel the potatoes and carrots and cut into bite-sized pieces. Trim and quarter the mushrooms. Heat the oil in a multicooker and fry the ham. Add the potatoes, carrots, and mushrooms and fry briefly. Add the vegetable stock, season to taste, and stir. Sprinkle with grated cheese, close the lid, and set a pressure hold time of 10 minutes. After the cooking time is complete, turn off the cooker and let stand for another 5-10 minutes. Then release any remaining steam, open the lid, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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