Category: Stew

Irish Beef Stew and Mashed Potatoes (Pot-in-Pot)

By , March 7, 2017

Celebrate St. Patrick’s Day with this rich & hearty Irish Beef Stew with deep flavor & thick gravy or Instant Pot Corned Beef and Cabbage Recipe.

This one-of-a-kind “One Pot Meal” using the Pot-in-Pot Method allows you to cook both the Irish Beef Stew AND the Mashed Potatoes separately in the same pot at the same time!

You’ll love this time-saving convenient trick. Enjoy~ 😀

Full Printable Recipe & Cooking Tips: Instant Pot Irish Beef Stew

 

 

Classic American Beef Stew

By , February 10, 2017

Make this soul-satisfying Classic American Beef Stew in ~1.5 hours.

Tenderized & moist chuck roast immersed in a rich, hearty sauce packed with earthy umami flavors! Enjoy :)

Full Printable Recipe & Cooking Tips: Instant Pot Beef Stew

 

Garlic Mushrooms with White Beans and Farro

By , July 29, 2015

Submitted by Cher H.
Garlic mushrooms with white beans and farro

Cher mushroom bean farro soup

Ingredients:
1 cup dried white navy beans
1/2 cup farro
2 tablespoons hulled barley
about 3 cups mushrooms, finely chopped
9 cloves garlic, finely chopped
1/2 finely chopped jalapeno pepper
1 tablespoon Thai red curry paste
1 tablespoon shallot powder
2 tablespoons onion powder
Water to cover over about 1 1/2 inches above the ingredients
2 medium tomatoes, diced
chopped cilantro
chopped scallions

Instructions:
Cook all of the ingredients except the tomatoes, cilantro and scallions in the Instant Pot on the “Soup” setting (30 minutes)>

Stir in the diced tomatoes when it has finished cooking, and serve topped with lots of cilantro and scallions.

It only made about 3 servings, so I would probably add another 1/2 cup beans and more mushrooms the next time I make it, and I might consider adding some minced ginger. But otherwise, this recipe really hit the spot. We love the farro because it adds a nice chewy texture. The barley makes it a little creamier – and with all of the mushrooms, it makes a nice soup!

I just love the concoctions that come out of my Instant Pot!

Kale, Sausage & Potato Soup

By , July 28, 2015

Submitted by Susan M.
– similar to Zuppa Toscana at Olive Garden.
————————-
Kale, Sausage, Potato Soup RECIPE

Amounts can vary, at your discretion:

Do a quick sauté of onion, garlic and ground sausage (I used chorizo today for a little heat).

Throw in potatoes and lots of seasoning (thyme, salt, a little crushed red pepper) and 1.5 qts of chicken stock.

Hit “Soup” for 25 minutes, then turn off heat and quick release in order to open the lid to add more ingredients.

Add chopped kale and a generous splash of half and half (or coconut/almond milk, if dairy-free), continue to heat on “Saute” if needed, or just with residual heat until kale is slightly wilted and cream is warmed through.

Serve topped with a little Parmesan. It tastes great next day, too.

Enjoy. :)

Kevin & Dori’s Pressure Cooker Beef Stew

By , May 12, 2015

Submited by: Kevin & Dori

Serves: 6
Prep Time: 15 min
Cook Time: 35 min

Ingredients
3 lbs. Beef Chuck Roast Cubed (2 in.)
1 Large Onion Quartered
6 Medium Sized Red Potatoes Halved
5 Large Carrots Halved
2 Red Bell Peppers cut into 2 in. pieces
3 Stocks Celery Cut into 1 inch pieces
8 Cloves Fresh Garlic Coarsely Chopped
1 Cup Beef Stock
1 Cup Vegetable Stock
1/2 Cup Water
1 – 8oz. Can Tomato Sauce
1/2 – 6oz. Can Tomato Paste
2 Tbsps. Worcestershire Sauce
2 Tbsps. Corn Starch or Flower Diluted
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Dried Thyme
3 Bay Leaves (remove after cooking)
2 Tbsps. Virgin Olive Oil
1 & 1/2 Tsp. Fresh Ground Salt
1 & 1/2 Tsp. Fresh Ground Pepper

Instant Pot Pressure Cooker Instructions:
1:
Salt & Pepper the meat, then brown in the pressure cooker using it’s Sauté
function in olive oil. Deglaze with some of the beef broth or red wine. (You
may have to brown 1/2 of the meat at a time.) Add chopped garlic to the
browned meat and sauté for one more minute. Turn off pressure cooker.
2:
Add all remaining ingredients with carrots and potatoes on top. (You want
potatoes and carrots on top so they don’t over cook.)
3:
Close and lock the lid on the pressure cooker. Cook on HIGH pressure setting
for 35 minutes then perform a 10 minute natural pressure release. Release
all remaining pressure.

Enjoy!

Notes
*Depending on quantity, make sure liquid does not go past the maximum line
in the pot before pressure cooking.

Oma’s Quick N Hearty Hamburger Barley Vegetable Soup

By , April 15, 2015

Submitted by Linda W.

Ingredients:

1/2 lb. to 1 lb. of hamburger
½ cup onion chopped
1 teaspoon minced garlic or 1 clove
6 cups beef broth (I used beef flavored base)
1 (28 oz. ) can petite tomatoes undrained
1 cup quick barley
then:
2 carrots peeled and cut into ½ “ thick slices
¼ cup celery chopped
2 med. Potatoes peeled and diced
4 cups chopped cabbage
1 (12oz.) bag frozen mixed vegetables.
½ teaspoon of dried basil, or any other spices you may like to add to your taste such as thyme, rosemary or marjoram. ¼ teaspoon each.
Some salt and pepper to your taste also. I added ¼ teaspoon each.

Method:

1. Saute (at normal) the hamburger till no longer pink. Drain off fat, add onion and saute till translucent then add the garlic and saute for one more minute.
2. Add tomatoes, beef broth and barley.
3.Cook on high pressure (soup button) adjust minutes to 10. (If using reg. barley cook 5 minutes longer.)
4.Do a quick pressure release then add rest of the vegetables and spices.
5.Put lid back on and bring to high pressure (soup button) adjust to 15 minutes longer.
6.Quick release pressure.
7.This soup can be refrigerated for up to 4 days or frozen to enjoy later.

Beef Stew in Instant Pot

By , March 3, 2015

Submitted by busyzgirl

Recipe is include in the more information bar beneath the video. First, I want to say next time I am going to use the Instant Pot preset button for Beef Stew — this time I wanted to see “how” it would turn out using this method which was great. The meat was VERY tender always the goal for me when I cook beef stew.

Ingredients:

  • 2 pounds beef stew meat
  • 2 packets McCormick Stew Seasoning (or stew seasoning of your choice for 2 pounds meat)
  • 4 cups water

Vegetables of your choice – I chose:

  • 5 scrubbed medium-sized potatoes chopped (my family loves potatoes)
  • 1 cup carrots chopped
  • 1 onion chopped
  • 4 stalks celery
  • 1 cup raw green beans

Directions:

  1. Add first three ingredients to Instant Pot, secure lid and put valve into pressure (secure) setting.
  2. Select Manual – high pressure and adjust time for 45-minutes (wanted the meat to be really tender, next time going to test at 35-minutes to see if results are the same).
  3. After the cycle is complete allow to rest for 10-minutes before releasing pressure manually with valve (I got busy doing something else – beauty of the Instant Pot is it will continue to keep the food warm).
  4. Remove lid and stir. Add vegetables of your choice ensuring you stay below the maximum fill line, put lid back on and secure the valve to pressure.
  5. Select manual again, and set time between 5 and 15 minutes, I selected 15-minutes because my family likes really tender vegetables in their stew, adjust to accommodate for you and your family.
  6. Allow to sit after cycle is complete for 10-minutes and release pressure. Serve and enjoy.

No brainer college student healthy chicken stew

By , November 21, 2012

Submitted by Olivia T.

Ingredients:

  • Whole cooked and seasoned roast chicken from grocery store.
  • Chopped celery of desired amount
  • Chopped mushrooms
  • Chopped onions
  • Chopped carrots
  • Any other veggies of your choice ( squash, cucumber, tomatoe etc)

Instructions:

  • Pull the chicken meat into shreds, dump them along with the bones in the pot.
  • Dump in all the veggies
  • Add 2-3 cups of water. May vary depending in the serving size
  • Push “Stew”
  • Remove the bones, add salt to taste and serve over pasta or rice

One Pot Chinese Beef Stew

By , October 31, 2012

Submitted by Glenn R.

Prep time 12 minutes

Cook time 30 minutes

Ingredients: Serves 4-6

  • 1-2 T oil
  • 2 medium onions sliced
  • ½ tsp sugar
  • 2 tsps rice wine or sherry
  • 1 Tb soy sauce
  • 1 kg beef round, cubed into one inch pieces
  • 2 tsps cornstarch
  • Pinch of smoked Paprika
  • 1-2 tsp (to taste) garlic powder
  • Salt and pepper
  • ½ cup broth, preferably beef
  • 1 Tb Worcestershire sauce
  • 1 can of mushrooms (optional)
  • 1-2 tsps (to taste) fresh ginger chopped finely
  • 1-2 tsps cornstarch slurry if needed

Instructions.

Directions are for Instant Pot 6-in-1 Pressure Cooker (IP-LUX).

  • Add oil, sauté onions until just translucent.
  • Add sugar, rice wine and soy sauce and stir fry for 30 seconds.
  • Toss beef in dry ingredients, stir into pot and stir fry for 30 seconds.
  • Add beef broth and Worcestershire sauce, stir and set cover for pressure cooking.
  • Pressure cook on “Soup” for 30 minutes, leave on keep warm for 3 minutes. Release pressure. Check meat for doneness and moisture. If needs more time set timer to “Stew” for a few more minutes making sure there is enough broth.
  • When meat is done, add chopped ginger, mushrooms (optional) and more salt and pepper (if needed). Add cornstarch slurry to thicken to desired taste (if needed).
  • Sauté for another minute. Serve with rice and stir fried greens or fresh cut veggies.
  • Variation, cook your favorite steamed greens along with the meat by setting a bowl on top of the steamer stand after interrupting the cooking time.

Beef Barley Mushroom Stew With Sour Cream

By , September 29, 2012

Submitted by Sharon W.

Ingredients:

  • 1/2 to 1 lb stew beef cut into chunks (decide how much or how little meat you want)
  • 1 small yellow onion chopped
  • 1 garlic clove minced
  • 3 cups beef broth(unsalted or low salt preferred)
  • 1 cup sliced fresh mushrooms
  • 1/2 tsp salt
  • 1/8 tsp black pepper, coarse ground
  • 1 bay leaf
  • 1 fresh thyme sprig (replace with dried if necessary)
  • 1 T tomato paste
  • 1 T  Worcestershire sauce
  • 1/2 cup uncooked pearl barley

Add after pressure cooking is complete:

  • 1 cup sour cream   (allow to stand at room temperature 15 minutes before adding.)
  • 1 T chopped parsley, chopped (optional)

 Instructions:

Place all above ingredients into pressure cooker.  Alternatively, if you are not short on time, brown the beef in oil or butter together with the chopped onion before commencing pressure cooking.

Bring pot to pressure and let cook for 25 minutes on meat setting.  Let pressure drop of it’s own accord.   Remove bay leaf and thyme spring.  Taste and adjust salt and pepper accordingly. Add 3/4 cup of sour cream and mix well.

Use remaining sour cream to add a dollop on top before serving.

NOT Julia Child’s Beef Bourguignon

By , March 21, 2012

Submitted by Kellie F.

This is a simple route to a wonderful rich dish, but much healthier with a fraction of the time and energy use. I love Julia Child, but I also love making recipes that taste complex in the middle of the week. Now I can!

The recipe is based on a complicated dish, but is simplified to a weekday dinner because of the use of the pressure cooker. Normally a Beef Bourguinon takes all day and is comprised of about 50 steps. It’s so intimidating that most people will never try to make it. I’m a HUGE pressure cooker fan and have converted many of my friends. The idea of making a rich stock in 45 minutes or an all day beef stew in a 1/2 hour and still get tender juicy chunks of meat seems almost magical to me.

beef bourguinonIngredients:

  • 1 1/2 lbs lean boneless beef chuck roast cut into chunks
  • 5 medium carrots cut into chunks
  • 8 oz mushrooms quarters
  • 12 pearl onions peeled
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 2 TBS fresh thyme
  • 1/4 teaspoon black pepper
  • 2/3 cup beef stock
  • 2/3 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons whole wheat flour
  • 1/4 cup water

Instructions:

  • Dry beef and saute in portions to give them room in the pressure cooker to brown until all done and set aside.
  • Brown pearl onions
  • Add back ALL ingredients (except flour and water) and set cooker on high for 12 with natural release Once complete mix water and flour in a cup and pour in. Let cook until thickened plus one minute.
  • Serve!

Oxtails Stew

By , February 19, 2012

stew 320x213 Oxtails Stew

Submitted by Ted K.

Ingredients:

  • 5 lbs oxtails
  • Salt and pepper
  • 1 large onion, peeled and chopped
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 clove garlic, peeled and chopped
  • 1 small bunch parsley, chopped
  • 2 cups red wine
  • 1 cup chopped tomatoes
  • 1 cup water
  • Salt and pepper
  • Sugar to taste

Instructions:

Season the oxtails with salt and pepper then put in the cooker Put the rest of the ingredients on top of oxtails, then pour the wine and water over everything.
Cook at stew setting for 40min. Let cool in cooker for at least 10min before opening the lid.
Season with salt, pepper to taste.

Rack of Lamb Casserole

By , October 6, 2010

Rack of Lamb Casserole Rack of Lamb Casserole
For 6-8 Servings:

1 pound rack of lamb
1 pound of baby potatoes
2 carrots
1 large onion
2 stalks of celery
2 medium size tomatoes
2 cups of chicken stock
3-4 large cloves of garlic
1-2 teaspoons of salt depending on the salt content of the chicken stock
2 teaspoon of cumin powder
2 teaspoon of Paprika
A pinch of dried rosemary
A pinch of dried oregano leaves
2 table spoons of ketchup
3 table spoons of sherry or red wine
A splash of beer if you have one in hand

Wash all vegetables, and cut potatoes and carrots into 1 inch cubes. Dice the tomatoes, onion and garlic. Cut the rack of lamb to two halves. Put everything, I mean everything, in the cooking pot and mix well. Put the cooking pot in the Instant Pot base. Close the lid to Close position as you see flashes of “- – -“ on the LED display panel. Press the Stew/Meat button, and 35 (minutes cooking time) is shown on the LED. After about 10 seconds, you hear a beep and the LED display shows the running circle indicating the cooking process has started.

All you need to do from this point is to have a drink of your beer, sit back and relax, until you hear 3 beeps indicating the food is cooked. Wait for a few minutes until the Instant Pot cools down and you can safely or comfortably release the remaining pressure by turning the pressure release handle to the “Vent” position. Need to wait for a little longer if there is still jets of steam coming out when you try to turn the pressure release to the “Vent” position. You may open the lid once there is no pressure inside. Serve over rice or multigrain rice.