Party pot
Today we have the recipe for the party pot from @sandraskochblog made with the Vitavit® Premium pressure cooker for you.
Cooking with the Vitavit® Premium gives you time for what matters, protects the environment and your wallet, and preserves the best of your ingredients. Four cooking levels, including a pressureless steam cooking setting, allow for gentle and quick cooking. Compared to a conventional pot, cooking time can be reduced by up to 70%. Cooking in a pressure cooker also has a positive effect on the vitamin and nutrient content of the ingredients.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500 g | Beef or another type of meat |
| 1 | Vegetable onion |
| 400 g | red pointed peppers |
| 400 g | Potatoes |
| 4 | Spring onions |
| 2 tbsp | tomato paste |
| 1 tsp | salt |
| 1 tsp | Herbs of Provence |
| 1 tsp | Cayenne pepper |
| 2 tsp | sweet paprika |
| 2 | Bay leaves |
| 3-4 sprigs of parsley | |
| 1 liter | beef stock or broth |
| Some oil for frying. | |
| 200 g | Crème Fraîche |
Instructions
Step 1 of 6:
Cut the meat and potatoes into cubes. Cut the bell pepper and onion into strips, cut the spring onion into rings, and finely chop the parsley.
Step 2 of 6:
Heat the oil in the pot and sear the meat on all sides for 3-4 minutes, then add the onion and sauté for another 2 minutes.
Step 3 of 6:
Add the spices & tomato paste to the pot and toast briefly.
Step 4 of 6:
Deglaze with the beef stock and add all other ingredients except the parsley, then close the pressure cooker.
Step 5 of 6:
Select cooking level 3. As soon as the yellow ring appears on the pressure indicator, reduce the heat. When the green ring appears, the cooking time of 15-20 minutes begins.
Step 6 of 6:
After the cooking time is up, remove the pot from the heat, release steam via the pressure indicator or the control button, stir in the crème fraîche, plate, and serve with the chopped parsley.
