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Pressure Cooker Beef Stew – Less Time, Same Amazing Result!

Pressure Cooker Beef Stew | The Foodie Eats

The Most Amazing

Pressure Cooker Beef Stew

I have this theory. Just because you can do something doesn’t mean you should do it. I get it. We all LOVE our Instant Pots, but some recipes really should be left to other cooking methods. Well, that’s definitely not the case here! This pressure cooker beef stew recipe is one of the most delicious foods I’ve eaten in a while. And I eat a lot!

What Makes This Recipe So Special?

There are several things I did to ensure this meal tasted as great as it did in my head. The first step (that is a must!) is to sear the meat well. There’s nothing worse than sad, gray meat. The sear is the only chance you get to add color. Plus, all the bits left in the bottom of the pot will help develop the flavor.

But more than anything else – I used high quality ingredients. Believe it or not, (in my opinion) an ingredient as small as tomato paste actually makes a difference in the overall finished product. And the potatoes matter! They are not all created equally. Here’s a look at some of the choices I made…

And of Course, Our Good Friend…
The Ugly Truth About This Recipe

Even though this is an Instant Pot recipe, it still took a little while to make. It’s definitely not a set it and forget it method. But here’s the good part… The meat is incredibly tender and the broth is seriously something special. So, it’s worth it.

There are also a lot of ingredients – more than I usually use. But I just couldn’t decide what to cut out. So I just put it all in there. And I’m totally okay with that decision because the result was some of the best stew I’ve ever made in my life. And I get to eat leftovers for lunch today!

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Pressure Cooker Beef Stew | The Foodie Eats

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5.0 from 1 reviews
Pressure Cooker Beef Stew
Author: 
Recipe type: Instant Pot
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. stew beef
  • 2 Tbsp. sea salt - separated
  • 3 tsp. black pepper - separated
  • ¼ cup grape seed oil (or olive oil)
  • 2 small yellow onions - quartered
  • 3 Tbs. garlic - minced
  • 2 stalks celery - diced
  • 8 oz. baby bella mushrooms - sliced
  • 1 bay leaf
  • ¼ cup Worcestershire sauce
  • 3 Tbsp. tomato paste
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. fresh rosemary - finely chopped
  • 2 cups dry red wine
  • 4 cups beef stock
  • ¼ cup corn starch
  • ¼ cup water
  • 1.5 lbs. baby yellow potatoes - cut in half
  • 3 medium carrots - cut into 2-inch chucks
  • 2 medium parsnips - cut into 1-inch chunks
Instructions
  1. Season beef with 1 Tbsp. salt and 2 tsp. pepper. Using sauté setting on Instant Pot - add oil, then once hot, thoroughly brown beef. Do this in two batches and do not stir too frequently. You want a good sear on each side of each piece. Set beef aside. If any water cooks out of meat, be sure to let it evaporate before adding more meat or moving to next step.
  2. Add onions, garlic, celery, mushrooms, bay leaf, Worcestershire sauce, tomato paste, thyme, and rosemary to pot. Cook for 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.
  3. Add wine, mix well, bring up to boil, and cook for at least 5 minutes - more time is okay. Stirring occasionally.
  4. Add beef and stock, then mix well. Close lid and set manual time for 20 minutes.
  5. In a small bowl, mix corn starch with water and set aside.
  6. Once cook time is complete - rapid-release pressure, then remove lid.
  7. Add corn starch mixture, 1 Tbsp. salt, 1 tsp. pepper, potatoes, carrots, and parsnips - mix well. Close lid and set manual time for 5 minutes.
  8. Once cook time is complete - rapid-release pressure, then remove lid.
  9. Serve and enjoy!


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.

 

Entrée Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Taco Soup in 2 Simple Steps!

Pressure Cooker Taco Soup | The Foodie Eats

Pressure Cooker Taco Soup

in 2 Simple Steps!

I love tacos almost as much as I love soup. Well, not really, But it sounded good, right? I do actually like tacos quite a bit though. Now, I don’t normally think of tacos when I think of soup. The closest thing that comes to mind is chicken tortilla soup. Well, this is not that. And this pressure cooker taco soup actually tastes like you’re eating a taco – except it’s soup.


 

Pressure Cooker Taco Soup | The Foodie Eats

Say Hello Again to Our Good Friend – Mr. IP

And as Always…

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Pressure Cooker Taco Soup | The Foodie Eats


5.0 from 1 reviews
Pressure Cooker Taco Soup
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. ground chuck
  • 1 yellow onion - medium, diced
  • 2 tsp. sea salt
  • 1 tsp. black pepper
  • 1 lb. dry pinto beans - soaked for 24 hours (at least 8)
  • 4 cups chicken broth
  • 1 can whole kernel corn - drained
  • 1 can Mexican-style stewed tomatoes
  • 1 can Rotel - original
  • ½ cup black olives - sliced
  • ½ cup green olives - sliced
  • 3 Tbsp. taco seasoning
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ½ tsp. dried chives
  • ½ tsp. dried parsley
  • ½ tsp. dried dill weed
Instructions
  1. Using sauté setting on Instant Pot - add ground beef and onions, season with salt and pepper, and cook until beef is thoroughly browned - mixing frequently. Pour into colander to drain and return to pot.
  2. Add all remaining ingredients to Instant Pot and mix well. Switch to manual setting for 12 minutes and close lid.
  3. Once cook time is complete - quick-release pressure, serve & enjoy!
Notes
Serve with tortilla chips, shredded cheddar cheese, sour cream, and jalapeños.


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Pressure Cooker White Bean Soup with Crispy Sausage and Kale

Pressure Cooker White Bean Soup | The Foodie Eats

Pressure Cooker White Bean Soup

With Sausage and Kale

Since we had one last cold snap last week, of course I was in the kitchen making more soup. This was my first attempt at pressure cooker white bean soup. And I passed the bean approval test – my 2-year-old daughter. She loves beans, but only if they’re delicious. And apparently, these are!

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the soup. And then you’re left with flavorless sausage.

Check out the recipe below to see how to retain the crispiness of the sausage without compromising the flavor of the soup.



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Pressure Cooker White Bean Soup | The Foodie Eats

 

Pressure Cooker White Bean Soup with Crispy Sausage and Kale
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 Andouille sausage links - sliced
  • 1 Tbsp. olive oil
  • 1 lb. great northern beans - soaked overnight
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion - diced
  • 2 carrots - sliced
  • 1 stalk celery - diced
  • 1 Tbsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken broth
  • 1 smoked ham hock
  • 1 can tomatoes - petite diced, drained
  • 1 small bunch kale - de-ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot - Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar - cook for 2 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 15 minutes.
  5. Once time is complete - quick-release pressure then remove lid.
  6. Remove ham hock and bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Lentil Soup with Curry and Potatoes

Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes

I love soup. No really, I LOVE SOUP! When eating out, I always order a bowl. At home, I’m a big fan of bean soups. I like them simple and delicious. This pressure cooker lentil soup recipe was an instant favorite in our house. It’s incredibly easy to make, yet lacking nothing in flavor. I believe I ate 3 bowls within 24 hours of making it. I only stopped because it ran out.

Who Doesn’t Love A One-Pot Meal?

There are few things as satisfying to me as creating an amazing meal without having to destroy the kitchen. I guess that’s part of my current obsession with the Instant Pot. Not every dish I make with it only uses one pot, but this one does! That alone is worth giving this recipe a try. Plus, it’s pretty cheap and healthy all at the same time!

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Pressure Cooker Lentil Soup with Curry and Potatoes | The Foodie Eats

Pressure Cooker Lentil Soup with Curry and Potatoes
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¼ Cup olive oil
  • 1 small yellow onion – diced
  • 3 medium carrots – peeled, diced
  • 2 stalks celery – diced
  • 1 tsp. sugar
  • 1 Tbsp. garlic – minced
  • 1 tsp. ginger – fresh, grated
  • 1 small green chili pepper – de-seeded, finely diced
  • 3 Tbsp. curry powder
  • 2 Cups green lentils
  • 2 medium russet potatoes – cut into 1-inch pieces
  • 1 28oz. can tomatoes – petite diced, drained
  • 1 smoked ham hock
  • 8 Cups chicken broth – low sodium, divided
Instructions
  1. Turn on sauté setting on Instant Pot. Add oil, onions, carrots, celery, and sugar - cook for about, stirring frequently to prevent burning.
  2. Add garlic, ginger, chili pepper, and curry powder - cook for 2 minutes, stirring constantly to fully incorporate curry.
  3. Add lentils and potatoes - mix well to coat.
  4. Then add 6 cups of chicken broth, tomatoes, and ham hock. Mix well.
  5. Close lid and switch Instant Pot setting to manual for 7 minutes.
  6. Once time is complete, quick release pressure. Then add 2 cups of chicken broth and mix well. (This will stop the potatoes from over-cooking.)
  7. Serve and enjoy!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Chicken Chili – Easy & Delicious – Instant Pot or Stovetop!

Instant Pot Chicken Chili | The Foodie Eats

Easy & Delicious Chicken Chili

There’s nothing like a bowl of hot chicken chili on a cold night. And you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process, with an amazing result.

Step 1 – Prepare Your Chicken

I prefer oven-baked chicken for this chili. But you could absolutely use any leftover or store-bought rotisserie chicken. The simplest way to make the chicken is to season it well and bake at 425 for 30 minutes. Easy peasy.

Step 2 – Throw Everything Else in the Pot

That’s right. Just put all the remaining ingredients in your Instant Pot and you’re done! And the same goes for stovetop. You’ll just need to adjust the cook time.

 


Chicken Chili
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 boneless chicken breasts
  • 1 Tbsp. minced garlic
  • 1 large onion - finely chopped
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground oregano
  • ¼ tsp. cayenne
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1 large green pepper - finely chopped
  • One 28 oz can tomato sauce
  • 1 cup water
  • 1 bay leaf
  • 1 can red kidney beans - drained and rinsed
  • 1 can pinto beans - drained and rinsed
  • 1 can creamed corn
Instructions
  1. Bake chicken breasts at 425 for 30 minutes. When finished, allow to rest for 5 minutes. Then dice into medium chunks. Set aside.
  2. Add all remaining ingredients to Instant Pot and mix well.
  3. Set manual cook time for 15 minutes.
  4. After cooking is complete, quick-release pressure.
  5. Add diced chicken to pot and mix well.
  6. Serve and enjoy!
Notes
For stovetop - Simply simmer on medium-low for 45 minutes.

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Instant Pot Chicken Chili | The Foodie Eats