We used a pressure cooker to tenderize beef chuck (a tough cut) before adding it to a quick curry in a separate pot. Here is the method we used: first, we trimmed fat off of and cut 1 lb beef chuck into bite-sized pieces. We heated 1 tsp vegetable oil in the bottom of a small (6-quart) pressure cooker, then added the beef pieces and sauteed until browned. We then measured out exactly 1 cup of water and poured it over the beef (the water may not fully cover the beef). We locked the pressure cooker lid and turned on the heat to gradually reach high pressure. We started the timer for 25 mins immediately (we timed this from the start of cooking time, not just high pressure time). At the end of 25 mins, we quick-released the pressure cooker and then opened the lid. Second, while the beef was being pressure-cooked, we used a separate pot (8 quart Dutch oven) to heat 1 Tbsp vegetable oil and then sauteed 1 large potato and 2 medium carrots (each peeled and cut into bite-sized pieces). After the potato and carrot were partially cooked, we added 1 large onion and 3 celery stalks (chopped) and then sauteed until slightly cooked (about 1 mins). Third, we added the beef pieces, including the 1 cup of beef braising liquid, to the vegetable pot. We then broke 8.4 oz S&B Japanese curry into pieces and stirred them with 5 cups (instead of 6 cups) hot water to create a slurry. We subtracted 1 cup of water to account for the 1 cup of beef braising liquid from the pressure cooker. We stirred everything, covered, reduced to low heat, and then simmered for about 15 mins. We found the curry a bit too concentrated, so we diluted it with ¼ cup water. (Jan. 2019)
Note: Our understanding is the 1 cup of water in the pressure cooker would not evaporate: https://www.hippressurecooking.com/five-amazing-pressure-cooker-meat-tips-tricks/ That is why we felt comfortable subtracting 1 cup of water from the curry slurry. The beef braising liquid also added more beef flavor to the curry.
Cooking Adventures 