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Pressure cooker minced beef stew recipe

Pressure cooker minced beef stew recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef stews and casseroles

This lovely stew is similar to scouse. You will have guessed by now I don't like onions. Enjoy.

65 people made this

IngredientsServes: 6

  • 1.8L water
  • 5 beef OXO® cubes
  • 1 teaspoon ground white pepper
  • 1 good squirt HP brown sauce
  • 415g tin Heinz beans
  • 400g tin Napolina chopped tomatoes
  • 500g lean beef steak mince
  • 640g peeled carrots, sliced
  • 1.25kg peeled white potatoes, cut to a 2cm dice
  • 1 good splash Worcester sauce
  • 1 good splash Maggi liquid seasoning

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Pour the water into the pressure cooker and heat on high heat until lukewarm.
  2. At this point before water gets too hot, crumble in 4 of the stock cubes, add the white pepper and the brown sauce while stirring until the cubes dissolve.
  3. You should sample a mouthful of the stock at this point and adjust sauce or pepper if more is required. Next add the beans and tomatoes with their juices.
  4. Give a good stir and add the mince, carrots and potatoes. I usually put half the mince in stringy and compress half into a ball and break off chunks. It's up to you.
  5. Crumble the last stock cube over the top and add Worcester sauce and Maggi seasoning.
  6. Put lid on pressure cooker and lock. Bring to pressure and when it begins to hiss, lower the heat and cook for 30 minutes. Get the heat as low as you can while maintaining the hiss.
  7. After 30 minutes, remove the pressure cooker from the heat and release the steam naturally or via the quick-release method, depending on your pressure cooker.

Tip

If you do this conventionally just simmer till potatoes and carrots are soft. Everything in this is supposed to be soft and melt in the mouth. A tip, if you're pushed for time you could use 4 small 300g tins of sliced carrots, cooked under pressure they will be very similar.

Note

White potatoes are firm potatoes. If using softer ones, such as King Edward, a shorter cooking time of 20 minutes under pressure should be okay.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

This is by far the best version of Beef Stew I've ever tasted. Absolutely amazing. For those spice lovers out there, try adding a lot more white and black pepper once cooked. Just as delicious without.Look forward to the next one,Cheers DaveTheo-23 May 2014

Superb recipe and meal! Followed the recipe exactly especially as we're not fond of onions. My husband said it was the best mince beef meal he'd ever had! I made enough to freeze and vary into a chilli and then a mild curry for two future meals.AMAZING - Thank You-03 Jun 2015


Rich & Hearty Pressure Cooker Beef Stew

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Looking for a beef stew that is hearty as well as delicious? This is The Best Pressure Cooker Beef Stew Recipe I have ever tried. It takes a little work to get the ingredients ready but it is well worth the preparation. For more winter soup recipes see my Soups page.

Have you tried using an Instant Pot for cooking yet? We bought a Pressure Cooker last year and it now has a permanent space on the counter. You can make so many dishes in minutes. I will say there is a learning curve when it comes to using one of these gadgets and my husband has mastered many a dish with ours.

He found this Pressure Cooker Beef Stew Recipe on the Serious Eats website, you can their full recommendations there. When my husband Chris made this the first time, I swooned at how the flavors were so hearty and rich. There are a ton of ingredients and a lot of prep but I promise you will not be disappointed.

We did some tweaking to simplify this complicated recipe so it would be easier to replicate. We managed to get the potato, carrot and beef chunk consistency just to our liking. This beef stew recipe has become a family favorite comfort food dish. Here’s what we did!


Beef Stew - Pressure Cooker Recipe

1. Mix Flour, Salt and Pepper in a large bowl. Add cubed Beef and roll until well coated.

2. Add Olive Oil to pressure cooker, then add the coated Beef and remaining flour.

3. Press “Brown” button on Control Panel of NESCO® 6 Qt. Digital Electric Pressure Cooker. The light will start flashing and display will show “0.0”³. Leave lid off while browning.

4. Press ”˜START.STOP”˜ button to begin heating. Indicator light will stop flashing.

5. Add Beef and turn every 2 minutes until browned. When Beef is browned (do not drain), add Water, Paprika, Rosemary, Thyme, Bay Leaf, Onions, and Garlic.

6. Place lid on cooker and turn counter-clockwise until it locks into place and Locking Pin ”˜clicks”™ into place.

7. Turn Pressure Regulator Knob to “Pressure” or “Seal” (see note below).

8. The set Pressure Button on Control Panel on “LOW“. Set desired cooking time by pressing the ”˜LOW”™ button once for each minute or hold down continuously until desired time is reached. Set to 10 minutes.

9. Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and Floating Valve will rise after appropriate cooking pressure has been reached.

10. When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically.

11. Press START/STOP button to make sure unit is completely off. Turn Pressure Regulator Knob to “STEAM” or “VENT” (see note below) in short bursts and allow pressure to release.

12. Remove lid and add remaining ingredients (Carrots, Potatoes, Peas or Celery).

13. Replace and lock lid onto cooker, set to ”˜Pressure”™ and cook another 10 minutes on “LOW“. After cooker beeps indicating cooking time has been reached, turn off, unplug cooker from outlet and follow Step 11.


Preparation

Step 1

Put beef and flour in a zip top bag and shake to coat. Brown meat in a little oil on all sides. Work in small batches, don't crowd the pan.

Place all of the ingredients (except peas, salt & pepper) into the pressure cooker. Stir together. Lock the lid in place and set to HIGH (15 P) for 20 minutes. Let the pressure drop naturally, about 10 to 12 minutes.

The beef should be fork tender. If it is not, cook for an additional 5 minutes, again letting the pressure drop naturally.

Stir in the peas and season with salt & pepper. Let simmer on warm for about 5 minutes to heat through before serving. You can make this recipe in advance and it will taste even better the next day.


Ingredients

  • STEW:
  • 1 tablespoon Essence, recipe follows
  • 1 tablespoon all-purpose flour
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into a medium dice
  • 2 stalks celery, cut into a medium dice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup button mushrooms, quartered
  • 1 tablespoon garlic, chopped
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 cup dry red wine
  • 2 1/2 cups beef broth
  • 3 parsnips, peeled and cubed
  • 2 turnips, peeled and cut into 1/2-inch cubes
  • 2 cups collard greens, chopped
  • 2 tablespoons fresh parsley leaves, chopped
  • rice, for serving
  • EMERIL'S ESSENCE:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Pressure Cooker Tuscan-Style Beef Stew Recipe

Ingredients

  • 1 cup (250 ml) chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon olive oil
  • 4 oz (120 g) pancetta chunk, diced (optional)
  • 2 pounds (960 g) boneless beef chuck, cubed into 2-inch (5 cm) cubes
  • 2 tablespoons fresh sage leaves, minced
  • 1 tablespoon rosemary leaves, minced

Method

Step 1

In a small bowl, combine 1 cup (250 ml) chicken broth and all-purpose flour. Whisk until flour has dissolved. (if you use the electric pressure cooker, combine 2/3 cup (160 ml) chicken broth and flour). Set aside.

Step 2

In a 6-quart (6L) stove top pressure cooker, melt butter in olive oil over medium-high heat. (turn the electric pressure cooker to the browning mode). Add the pancetta (if using) and cook, stirring, until brown and crisp, for about 6 minutes. Using a slotted spoon, remove from the pot and transfer to a large bowl.

Step 3

Add cubed beef and brown on all sides, turning occasionally, for about 7-8 minutes. Remove browned meat from the pressure cooker and transfer to the bowl with pancetta.

Step 4

Return pancetta (if using) to the pot. Stir in herbs, then stir in the broth mixture.

Step 5

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 25 minutes. (for the electric pressure cooker, set machine to cook at high pressure (9-11 psi), then set the timer for 40 minutes).

Step 6

Open pressure cooker, using the Normal Release mode. Unlock and open the lid. Stir well. Transfer to serving plates. Serve over mashed potatoes.


Pressure Pro Recipes

  • 3 lb. boneless stewing beef, cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. olive oil
  • 1 1/2 cups red wine (optional)
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 2 celery stalks, cut into 1/2-inch pieces
  • 1/2 lb. new potatoes, cut into 1/2-inch pieces
  • 1 Tbs. tomato paste
  • 1 1/2 cups beef stock or water
  • 3 fresh thyme sprigs
  • In a large bowl, toss the beef with the flour, salt and pepper to coat evenly. Press Soup/Stew Button without the lid on and warm the olive oil. Add half the beef and brown on all sides, 3 to 4 minutes. Transfer to a bowl. Repeat with the remaining beef and transfer to the bowl.
  • Add the wine to the pressure cooker and bring to a simmer, stirring to scrape up the browned bits. Add the beef, onion, garlic, carrots, celery, potatoes, tomato paste, stock and thyme and stir to combine.
  • Close the lid and let it cook under pressure!
  • When done, release the pressure and serve the stew.

Note: (If the liquid is too thin, transfer the beef and vegetables to a serving bowl, press the fish/vegetable button without closing the lid, and cook the liquid so it is reduced to the desired consistency. Pour the liquid over the beef and vegetables and serve warm.)


HOW TO MAKE INSTANT POT BEEF STEW

BROWN THE MEAT: (if you’re in a pinch – you can skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. The meat will not be cooked through which is okay – we just want to add that crispy caramel coating. (Be sure not to crowd the pot – you may have to work in batches). Transfer browned meat onto a large plate.


Beef Stew – Pressure Cooker Recipe

Beef Stew Pressure Cooker Recipe

This savory and delicious pressure cooker beef stew has been adapted as an easy and super fast pressure cooker recipe that’s hard to beat.

Ingredients:

  • 2 pounds Beef (stew meat, chuck roast, or other cut), cut into 1″ cubes
  • 3 tablespoons Olive Oil (extra-virgin, or lard, or vegetable oil) Not shortening! (shortening is 100% trans-fats and is very unhealthy)
  • 1/2 cup Flour
  • 2 teaspoons Salt
  • 1/2 teaspoon Pepper
  • 2 cups Water (with Beef Base or bullion, or 2 cups Beef Stock)
  • 1/2 teaspoon Paprika
  • 1/2 tsp dried Rosemary
  • 1/2 tsp Thyme
  • 1 Bay Leaf
  • 1 cup Onions, minced
  • 1 Garlic clove, minced or pre-prepared
  • 6 Carrots (about 2 cups), cut into 1″ pieces
  • 4 Large Potatoes (about 3 cups), cut into 1″ pieces
  • 1 cup Peas, or Celery cut into ¾” pieces

Stock the Pot & Pressure Cook:

  1. Mix Flour, Salt and Pepper in a large bowl. Add cubed Beef and roll until well coated.
  2. Add Olive Oil to pressure cooker, then add the coated Beef and remaining flour.
  3. Press “Brown” button on Control Panel of your 6 Qt. electric Pressure Cooker, fry in your stove-top model. The light will start flashing and display will show “0.0”. Leave lid off while browning.
  4. Press ‘START.STOP‘ button to begin heating. Indicator light will stop flashing.
  5. Add Beef and turn every 2 minutes until browned. When Beef is browned (do not drain), add Water, Paprika, Rosemary, Thyme, Bay Leaf, Onions, and Garlic.
  6. Lock lid onto cooker.
  7. Turn Pressure Regulator Knob to “Pressure” or “Seal” (see note below).
  8. The set Pressure Button on Control Panel on “HIGH“. Set desired cooking time by pressing the ‘HIGH’ button once for each minute or hold down continuously until desired time is reached. Set to 15 minutes.
  9. Press START/STOP button to begin cooking. Indicator light will stop flashing. Cooker will begin to count down (in minutes) and Floating Valve will rise after appropriate cooking pressure has been reached.
  10. When time control reaches zero, cooker will beep 3 times and switch to the WARM setting automatically.
  11. Press START/STOP button to make sure unit is completely off. Turn Pressure Regulator Knob to “STEAM” or “VENT” (see note below) in short bursts and allow pressure to release.
  12. Remove lid and add remaining ingredients (Carrots, Potatoes, Peas or Celery).
  13. Replace and lock lid onto cooker, set to ‘Pressure’ and cook another 10 minutes on “HIGH“. After cooker beeps indicating cooking time has been reached, turn off, unplug cooker from outlet and follow Step 11.

This Delicious Pressure Cooker Beef Stew serves 5-8 hungry adults, and goes great with Buttered Rolls and/or a tossed salad.

Click here to see the Top Rated Electric Pressure Cookers on Amazon.

Comments

Can I make in a 3 Lt thanks

I just have 1 lb meat do i cut all the tecipe in half even the time? Thank you

hi There. I don,t have a pressure cooker can I use a Dutch kitchen that I thought I can done this in oven.

I just made your recipe in my Fagor Splendid pressure cooker, and it came out delicious. The meat and vegetables are done to perfection, and the gravy is a perfect consistency. The only deviation I made was to deglaze the pan with 1/4 cup of red wine after the meat was seared, and to reduce it down before adding the beef broth.

I made this stew tonight for dinner and it was delicious and so easy.
Thank you!

I have the Lux Instand Pot Pressure Cooker, have never used one before but i had been looking for recipes for it and i came across this recipe, so i am going to try it in my Instant Pot its the 7 n 1 6qt so i am hoping it turns out how its supposed to.

Best recipe I’ve come across for beef stew. My recipe usually comes out bland but this recipe is perfect. My husband loved it as well. However, I replaced the potatoes, carrots and celery with sweet peas and replaced salt and pepper with Tony Chachere’s seasoning.

How can you live this recipe? It’s not the same recipe if you replace the majority of the ingredients with something else.

This was a very good recipe. My husband loved it and so did all the guys at his work. Very easy thank you Mark

Hi Mark, I have a question, the stew you posted on line sounds very yummy, following your suggestions was very clear, but how long do you cook the stew for or where can I find a time cooking schedule. I have had my 4qt Elite digital pressure cooker for 2 years I would like to learn how to use it. Can you please help me?

Hi, I’m not Mark but…In my Ambiano pot from Aldi I have made this twice. Each time I have had to turn it back on to cook longer. So this time, right now I’m going to cook it for 25min. It says 10 but I have had hard carrots and potatoes each time. But the flavor is great.

I agree. I just made it a second time and will cook the meat for 25 minutes and veggies 15-20 minutes next time.

Great flavor! Howrver, after my second try tonight I agree that 25 minutes is needed for meat, and 15 for veggies.

Made this tonight and it was excellent.

That fantaastic, glad to hear it! Thank you.

any adjustments for 10 qt cooker ?

Hi June,
Things to consider:

The time to pressure depends on the fullness of your pressure cooker.

A larger pressure cooker will have a larger cooking pot to heat up and usually a larger volume of food. However, larger electric pressure cookers also have higher wattage heating elements to make up for this.

Given that you want to cook this same volume of food in a larger pot will mean that your cooker should come up to pressure quicker. So I don’t think the difference in size will matter so much in this respect.

More important is the liquid requirement of your cooker. As pressure cooker size increases, so does the minimum liquid requirement. While a small 2-quart pressure cooker only needs about 1/2 cup of liquid to reach pressure, a much larger 10-quart pressure cooker might need two cups or more to be able to establish pressure.

Although this recipe is geared towards a 6-quart cooking pot, it calls for enough liquid for your cooker to establish pressure. Also, I don’t believe that you’ll need to make any cook-time adjustment either.

This recipe should work fine in your 10-quart electric pressure cooker. Your dinner will come out great, I’m sure. -Mark

Just made this for dinner. Best stew I have ever made. Messed up and dumped it all together before reading it was a 2 step process. I added sweet potatoes with the potatoes, carrots and celery. Cooked for 15 minutes then waited about 10 minutes before releasing the pressure. Will be making this again. Thanks Mark.

I had high hopes for this recipe, but it was a miss for me. I made this in my 6 quart Instant Pot Duo on low pressure for 10 minutes, added veggies for 10 more minutes on low, and used quick release. I used sirloin, but meat was chewy. Veggies were not quite done (and I like them on the crunchy side.) Does anyone have suggestions?

I’m so sorry, Alice. I have had success with this recipe, but because it didn’t work for you, I’m going to remake this in my cooker and make sure I have the cook-time and pressure settings right. It sounds like the meat and the veggies were under-cooked. I feel bad that it didn’t work out for you. Please accept my apologies. I’ll update this recipe if I find that it needs it.

Thanks, Mark! I’ll look for your update. The next day I cooked the meat any gravy for about 1/2 hour on the stove to soften the meat. Then I added the veggies back in and heated through. It was much better after cooking longer!

Maybe the priblem is that you used low pressure. The recipe calls for high pressure. Alsoi saw later you did 25 min. Maybe the original time on high pressure with natural release(instead if quick release) will cook to the right melt in your mouth-iness.

it didn’t turn out as you didn’t follow the cooking instructions 15 minutes meat only on high then add veggies for andditional 10. It sounds as if it was undercooked.

The recipe calls for high pressure. Cooking on low pressure will yield undercooked meat and veggies.

I just received a pressure cooker for Christmas. It is a stove top model. Would I go to the 2nd red ring for each 10 minute cooking time?

How do i change for 8 qt pressure cooker.

Thank you so much for this recipe. First time making beef stew, first time using my xmas gift, Crock Pot – Pressure Cooker and first time reading your page.
My son loved it.

Hello could you use rump steak or would it just fall apart? TIA

A Rump roast is a somewhat tougher cut of meat with some marbling. Rump roast has great flavor, so it’s traditionally used by deli’s as thin sliced roast beef.

Because it’s a somewhat tougher cut of meat, it’s perfect for using in your pressure cooker or or slow-cooked in a crock pot. It’ll make a great meat for your beef stew!

Tonight I made my 2ed ever meal in a electric pressure cooker. This beef stew is fantastic. I love you don’t have to saute the veggies ahead of time. I can’t wait to try more recipes in Your Pressure Cooker. Thanks

Thank you! I’m so glad to hear your successful stew. I want to add more recipes to the site in 2018. Happy New Year! -Mark

Just got a power pressure xl and was looking for a beef stew recipe. This has great reviews and will be trying this this week.

Thank you Jenny, I hope it was a hit!

This recipe was definitely the fastest but I also think it was the best Beef Stew I have ever made. Big hit with me. Thank you!

I so pleased to hear you enjoyed it. Thank you for sharing that.

Tried your recipe last night,man was it tasty. Thank you for sharing.

Made this tonight. Terrific! Only tweaked it a little.

I’m curious what you tweaked. Thank you for sharing your experience.

I am delighted. I have been totally intimidated by my new power cooker to say nothing about making a stew. This was fabulous on all counts. My cooker slightly different but was able to make necessary adjustments. Cannot say enough about this recipe after numerous past crock pot attempts. It was delicous! Have already called my daughter and sent have sent it tonher.

Thank you so much for commenting. I am so glad to hear that your beef stew was such a success. Great job!

If you want the meat nice and tender buy meat whole, salt it and let it sit out for 30 min rinse and cut it yourself and trim off the fat.

Best beef stew I’ve ever made. Thanks!

Hey That’s great to hear Minda! Glad it went over well. Thanks for the feedback.
-Mark
*

My Instant Pot does not have these settings. I don’t know how to adjust the directions. I just got it and really don’t know how to use it.

I made your recipe in my instant pot and OMG the meat and veggies so tender, I just adopted the settings to my pot and so delicious and right on point and in time.

Loved this recipe!! Best beef stew ever!!

I just got an insta pot and want to try this recipe. I’m not sure how to do a “low” setting. Can anyone help me? Thanks!

Put on manual press minus button to get to low pressure and to 10min.

Recipe had been updated to now to use high pressure. Turned out much better!

Thank you! Made it tonight for first time. It was a great hit. Will be making this again, and often.B

This recipe sounds wonderful. I have an old fashioned pressure cooker, not electric. What are the cooking times for a stove top pressure cooker?

I tried this last night for a quick dinner and it was DELICIOUS!! Thank you for sharing this.

I don’t have a pressure cooker with any buttons. Suggestions?

Made this tonight with a few minor adjustments. My whole family loved it! We will be adding this to our “go to” list!

HI….came across your site and wanting to make the beef stew….I have an electric pressure cooker and was wondering if I press the meat button and how long should I cook it for? Thanks

Definitely fast and easy. Less than 1 hour fridge to stomach. But more importantly, beats any slow cooked stew I’ve ever had. Make cleanup far easier also. Thanks for the knowledge.

I’m so glad that you enjoyed your dinner.

Best beef stew recipe I have ever tried and tasted. 5 star. Thanks.

I agree. Best, most authentic beef stew recipe ever. And easy enough for a weeknight in the pressure cooker. Thanks bunches for this!!

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About Mark

Hello! I’m Mark D., the guy behind YourPressureCooker.com. I own an Electric and a Stove Top Pressure Cooker, as well as a Crock Pot.

I’m always trying new recipes and adapting recipes to work in my pressure cookers. When I’m not cooking, canning, gardening, or working on other things, I like to share what I’ve learned with you, here on my site.

As I learn and share more, hope I can help other enthusiasts too. I welcome your comments or things you’d like to share. Thank you so much for visiting.

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Pressure Cooker Beef Stew

Ingredients

  • 1 ½ pounds (720 g) bonelees beef chuck roast,cubed
  • 1/4 cup (60 g) all-purpose flour, seasoned with salt and black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled and chopped
  • 1/4 cup (60 ml) dry red wine
  • 2 ½ cups (625 ml) low-sodium beef broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 bay leaf
  • 1 ½ cups sliced celery
  • 4 medim carrots, chunked
  • 2 large russe potatoes, peeled and cubed
  • chopped fresh parsley for serving

Method

Step 1

In a shallow bowl, combine cubed beef and seasoned flour. Toss well, shaking off any excess flour.

Step 2

Heat 1 tablespoon olive oil in a pressure cooker turned to the sauté mode. Working in batches, brown seasoned meat in a single layer,1-2 minutes per side. Transfer browned meat to plate.

Step 3

Add the remaining 1 tablespoon olive oil to the pressure cooker. Add onion and garlic, then reduce heat to medium and cook, stirring, until onions begin to soften,1-2 minutes. Stir in dry red wine and cook, scraping and stirring to dissolve any browned bits.

Step 4

Return beef to pressure cooker, along with seasoning, thyme, rosemary, and bay leaf. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 18 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in celery, carrots, and potatoes. Relock the pressure cooker, Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.