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  1. This was excellent! I doubled the beef and mushrooms (I used fresh, sliced baby bellas, and they didn’t turn to mush.) I also added a small bag of baby carrots, because I needed to use them up. Next time I may use Bok choy, instead. (We like hearty stew) I kept everything else the same. It was delicious!

  2. Every single Urvashi recipe I’ve tried is one I would make again, regularly. This is no exception. The broth is rich and flavorful. The beef is perfectly tender. Throw in the kimchi and it’s crazy good.

  3. Hi,
    I’m trying this recipe this evening!
    Cooking on high pressure for 15 minutes…do you use the ‘manual’ or ‘pressure cook’ button to get started?
    Thanks!

  4. This recipe is real, real good and really easy!
    My first recipe in a pressure cooker was with this recipe.

    I’ve added more liquid (water & chicken stock). Next time, I’ll add more Napa cabbage and fish sauce. I can’t wait for tomorrow, it will taste EVEN better!

  5. Made this with chicken thighs, and it was delicious! Our whole family loved it and there are basically no leftovers. Super easy to assemble ahead of time for a quick dump into the pot and a fast supper. This one is a keeper and we look forward to having it again very soon!

  6. I made this with leftover grilled London broil, and some kimchi I made a year ago Thansgiving. Incredible! You really do need a very fermented kimchi to make it work.

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