Instructions: Scatter the cubes of beef on a baking sheet and place them under a broiler. Watch carefully, and turn the beef to brown evenly. When it is browned, which takes several minutes, transfer the beef to a six-quart (or larger) pressure cooker.

Pour the sherry over the baking sheet to deglaze it. Scrape the wine and the browned particles into the pressure cooker with the meat.

Stir the soy sauce into the meat. Add the chili powder, cumin, coriander, black pepper and cayenne and mix well. Stir in the potatoes, carrot, parsnip and onion. The pressure cooker should be no more than two thirds full!

Follow the instructions in your pressure cookers manual, but this is only the general procedure for cooking: After checking the valve and gasket, lock the lid in place. Place cooker over medium-high heat. When the cooker has reached the second ring, or the rocking valve begins to move, reduce heat to low and cook 20 minutes. If necessary, release the pressure during the cooking.

Turn off the heat and gently release the pressure. Remove lid. Stir in the tomato paste and mix well. Sprinkle with parsley or cilantro and mix again. Serve immediately.

This recipe yields 4 servings.

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