Ingredients
1 ½ tablespoons butter
1½ tablespoons oil
18 to 24 peeled white pearl onions, about 1-inch in diameter
¼ cup beef stock
Preparation
Place pressure cooker over medium-high heat and heat butter and oil. Add onions and sauté, shaking pot occasionally, until well-browned, about 10 minutes. Add stock, bring to a boil, close and seal pressure cooker lid and cook at high pressure (according to manufacturer’s instructions) 2 minutes.
- Remove pressure cooker from heat and quick-release pressure by running tepid water over lid and sides of pressure cooker (without allowing water into pressure valve). Carefully open lid, avoiding steam, and reserve onions and liquid.
