Name: Quick Pressure Cooker Blanquette de Veau
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 1 kg veal stew meat (cut into 2-inch pieces); 50 g butter; 500 ml stock (veal or chicken stock); 3 pcs carrots (peeled and cut into 1-inch pieces); 200 g mushrooms (cleaned and halved or quartered if large); 1 pcs onion (peeled and halved); 1 pcs bay leaf; 3 pcs cloves (whole); 30 g flour; 2 pcs egg yolk; 100 ml heavy cream; 1 tbsp lemon juice; 2 tbsp fresh parsley (chopped, for garnish); pcs salt (to taste); pcs black pepper (freshly ground, to taste)

A creamy, comforting blanquette de veau simmers in its pressure cooker, showcasing tender veal chunks in a rich, white sauce studded with mushrooms and carrots, ready to be served.

Classic DishBlanquette de Veau

Prep: 20 min • Cook: 30 min. A simplified, faster version of the classic French blanquette de veau, this recipe uses a pressure cooker to tenderize the veal quickly, while retaining the creamy sauce made with butter and stock, and the tender vegetable elements like carrots and mushrooms.

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min
Servings: 4

Instructions

Blanquette

1Melt butter in the pressure cooker over medium heat. Add veal and brown lightly on all sides.
2Add carrots, mushrooms, onion, bay leaf, and cloves to the pressure cooker. Stir to combine.
3Pour in the stock, ensuring the veal and vegetables are mostly submerged. Season with salt and pepper.
4Close the pressure cooker lid securely and bring to high pressure according to manufacturer's instructions. Cook for 20 minutes once at pressure.
5Carefully release the pressure. Open the cooker and remove the veal, carrots, and mushrooms to a separate bowl. Discard the onion, bay leaf, and cloves.
6In a small bowl, whisk together the flour and a little cold water to form a smooth paste (beurre manié). Whisk this paste into the liquid remaining in the pressure cooker.
7Bring the sauce to a simmer and cook for 5 minutes until thickened. Stir in the heavy cream and lemon juice.
8In a separate bowl, whisk the egg yolks lightly. Gradually temper the egg yolks by slowly whisking in about half a cup of the hot sauce. Then, stir the tempered egg yolk mixture back into the sauce in the pressure cooker.
9Gently return the veal, carrots, and mushrooms to the sauce. Heat through gently over low heat, but do not boil, as this will curdle the sauce.
10Serve hot, garnished with fresh parsley.

Instructions

Blanquette

1Melt butter in the pressure cooker over medium heat. Add veal and brown lightly on all sides.
2Add carrots, mushrooms, onion, bay leaf, and cloves to the pressure cooker. Stir to combine.
3Pour in the stock, ensuring the veal and vegetables are mostly submerged. Season with salt and pepper.
4Close the pressure cooker lid securely and bring to high pressure according to manufacturer's instructions. Cook for 20 minutes once at pressure.
5Carefully release the pressure. Open the cooker and remove the veal, carrots, and mushrooms to a separate bowl. Discard the onion, bay leaf, and cloves.
6In a small bowl, whisk together the flour and a little cold water to form a smooth paste (beurre manié). Whisk this paste into the liquid remaining in the pressure cooker.
7Bring the sauce to a simmer and cook for 5 minutes until thickened. Stir in the heavy cream and lemon juice.
8In a separate bowl, whisk the egg yolks lightly. Gradually temper the egg yolks by slowly whisking in about half a cup of the hot sauce. Then, stir the tempered egg yolk mixture back into the sauce in the pressure cooker.
9Gently return the veal, carrots, and mushrooms to the sauce. Heat through gently over low heat, but do not boil, as this will curdle the sauce.
10Serve hot, garnished with fresh parsley.

Nutrition Information

Calories: 650 kcal
Protein: 40 g
Fat: 35 g
Carbs: 45 g

Nutrient	Per serving
Calories	650 kcal
Protein	40 g
Fat	35 g
Carbs	45 g

Tips

Do not overcook the veal in the pressure cooker, as it can become tough.
Ensure all vegetables are cut to a similar size for even cooking.
Serve with rice, pasta, or boiled potatoes for a complete meal.

Quick Pressure Cooker Blanquette de Veau

Instructions

Nutrition Information

Tips

Variations of Blanquette de Veau

Classic Blanquette de Veau