2
lb. beef stew meat, cut into 1-1/2-inch pieces
1/4
cup KRAFT Zesty Italian Dressing
1
green pepper, coarsely chopped
1
small onion, quartered
4-1/2
tsp. annatto paste*
1
beef bouillon cube
2
cans (8 oz. each) tomato sauce
3/4
cup water
1/3
cup KRAFT Original Barbecue Sauce
2
lb. Yukon gold potatoes (about 8 small), cut into wedges
2
Tbsp. chopped fresh parsley
COOK meat, in batches, in uncovered pressure cooker sprayed with cooking spray on medium-high heat 3 min. or until evenly browned, stirring occasionally. Return all meat to pressure cooker.
BLEND next 5 ingredients in blender until smooth. Add to meat; mix lightly. Cook, uncovered, 3 min., stirring frequently. Add tomato sauce, water and barbecue sauce; cook 2 min. Stir in potatoes.
COVER pressure cooker; lock lid in place. Cook on medium-high heat 3 min. or until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 45 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.
*Taste and Aroma: Smoky, garlicky and earthy taste with slight floral notes.
*Uses: Traditionally Achiote Paste is dissolved in lemon juice and then spread on meat prior to roasting. Turn your Achiote Paste into a marinade by adding some Seville orange juice and some white vinegar
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