Pressure Cooker Poutine


Top waffle fries with tender beef, rich gravy, and melty cheese curds for a hearty recipe that will have everyone gathering around at your next party.

Prep Time:
20 mins
Cook Time:
40 mins
Bring To Pressure Time:
15 mins
Release Pressure Time:
20 mins
Total Time:
1 hrs 35 mins


  • 8 slices thick-cut bacon, chopped

  • 2 pound beef chuck roast or ox tails

  • 2 medium carrots, halved crosswise

  • 2 small onions, peeled and quartered

  • 1 stalk celery, halved crosswise

  • 2 cloves garlic, minced

  • ½ teaspoon seasoned salt

  • ½ teaspoon ground black pepper

  • 1 bay leaf

  • 1 14.5 ounce can reduced-sodium chicken broth

  • ¼ cup dry red wine

  • 1 30 ounce package frozen French-fried waffle-cut potatoes

  • ¼ cup butter

  • ¼ cup cornstarch

  • 3 tablespoon cold water

  • 8 ounce white cheddar cheese curds

  • Chopped fresh chives (optional)


  1. Use a 6-quart electric or stovetop pressure cooker. For electric pressure cookers, set cooker to saute and cook bacon until crisp. Remove with a slotted spoon and drain on a paper towel. For stovetop cookers, cook bacon directly in the pot. Brown chuck roast or ox tails on all sides in cooker. Add carrots, onions, celery, garlic, seasoned salt, pepper, and bay leaf. Carefully add broth and wine. For electric cooker set cooker on high pressure to cook 45 minutes. For stovetop cooker, bring up pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 45 minutes. Remove from heat. For both electric and stovetop cookers, let pressure release naturally for 20 minutes. Release any remaining pressure. Carefully open lid. Remove meat, reserving cooking liquid. Coarsely shred meat, discarding any bones. Cover and keep warm.

  2. Bake frozen fries according to package directions. Meanwhile, strain and skim fat from cooking liquid; measure 3 cups liquid (discard any remaining liquid). Transfer liquid and butter to a medium saucepan. Heat and stir over medium heat until butter melts. In a small bowl combine cornstarch and water; add to saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

  3. To serve, transfer fries to a platter. Top with cheese curds and shredded meat. Drizzle with gravy and top with bacon. Garnish with chives, if desired.

    Pressure Cooker Poutine
    Scott Morgan


No pressure cooker? No problem! Just cook the bacon and brown the meat in a large skillet and transfer the beef or ox tails to a 6-quart slow cooker. Add carrots, onions, celery, garlic, seasoned salt, pepper, and bay leaf. Cover; cook on high 5 to 6 hours or on low for 10 to 12 hours.

Nutrition Facts (per serving)

815 Calories
58g Fat
32g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 815
% Daily Value *
Total Fat 58g 74%
Saturated Fat 23g 115%
Cholesterol 174mg 58%
Sodium 1224mg 53%
Total Carbohydrate 32g 12%
Total Sugars 2g
Protein 37g
Vitamin C 4.8mg 24%
Calcium 288mg 22%
Iron 3.2mg 18%
Potassium 463mg 10%
Folate, total 13.2mcg
Vitamin B-12 2.1mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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