Instant Pot Hamburger Stew Food

INSTANT POT HAMBURGER STEW

Steps:

• Peel and slice onion into ½ wedges. Peel garlic and slice thinly; set aside.
• Wash, pare and cut your vegetables; set aside.
• Set Instant Pot to saute. When it reads hot, add coconut oil and swirl to coat bottom.
• Saute ground beef until lightly browned; add onion and saute for 4-5 minutes. Add garlic, saute about 30 seconds.
• Gradually add beef stock and coffee (optional), stirring to de-glaze the liner. Stir in seasonings (bay leaf, oregano, Worcestershire sauce, salt and pepper).
• Add carrots, celery, turnips (or radishes) and parsnips to the liner. Place green beans on the very top.
• Hit [Cancel]. Set Instant Pot for 3 minutes using either [Manual] or [Pressure Cook] setting. Lock lid into place, set pressure release to sealing.
• Allow pot to naturally release pressure for 2 minutes, then turn pressure release knob to venting. When pressure pin has dropped unlock and slowly open lid. Hit [Cancel] then hit saute; adjust to normal.
• Add frozen thawed peas, gently stir into the stew.
• In a small bowl whisk THM Glucmannan (or xanthan gum ) with sprouted wheat flour.
• Remove blending wheel, add ¾ cup of cold water to a shaker/blender jar; pour in the flour mixture. Replace blending wheel, seal tightly and shake until well blended.
• Shake water and flour again and gradually stir into the stew to thicken the gravy. Allow to simmer for 1 to 2 minutes.

INSTANT POT HAMBURGER SOUP {PALEO, KETO, WHOLE30}

Steps:

• Set the Instant Pot on the saute setting, once hot brown the ground beef in a tablespoon of oil or ghee. About 3-5 minutes.
• While the meat is browning, in a medium bowl mix together the broth, wine, tomato paste, balsamic vinegar, coconut aminos, fish sauce and Worcestershire sauce, if using. Set aside.
• Add the onions and celery. Sauté a few minutes, then add the garlic and mushrooms. Continue to sauté for about 3 minutes, until everything is slightly browned and softened.
• If using the flour, evenly sprinkle the 2 tablespoons over the meat. Add any other veggies you are including and the stock mixture.
• Add the bay leaves and dried thyme. Season with a little sea salt and black pepper.
• Give everything a good stir.
• Place the lid on the Instant Pot and make sure it is locked and the steam valve is closed. Cook on high pressure for 5 minutes.
• Once cooking is completed, your Instant Pot will automatically switch over to warm - leave it as is to release the pressure slowly, or if you'd like or quick release the pressure.
• Once the pressure has released, remove the lid. To thicken the stew a bit, set the Instant Pot to "Sauté" again, medium, to bring the stew to a simmer to allow it to reduce down slightly and it will thicken. Cook as long as you'd like to get your desired consistency for your soup. 5-10 minutes should be more than enough.
• Add the frozen peas or frozen green beans right near the end of simmering.
• The soup will also thicken up a bit as it cools down slightly.
• Though the instant pot cook time for this recipe is 5 minutes, it does take the Instant Pot approximately 20-25 minutes to build pressure. So be sure to plan accordingly!

SLOW COOKER POOR MAN'S STEW

Steps:

• Heat a medium sized skillet over medium heat. Add the beef to the skillet, using a spatula to turn the meat and break it apart as it cooks. Transfer the cooked meat to the slow cooker.
• Dice the carrots, onion, and potatoes. Mince the garlic.
• Add all the recipe ingredients (except peas, if using) to your slow cooker and use a large spoon to mix everything together. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours. If using frozen peas, add them in the last 30-45 minutes so that they cook through but aren't mushy. Test to make sure the vegetables are cooked through and tender, then season to taste with salt and pepper and serve.
• Set your Instant Pot to Sauté mode. Add the beef and cook for about 5 minutes, breaking it apart and turning with a spatula as it cooks.
• Dice the carrots, onion, and potatoes. Mince the garlic.
• Add all the recipe ingredients (except peas, if using) to your Instant Pot. Cover and turn to High Pressure for 15 minutes. Allow for a Natural Pressure Release (do nothing and allow the pressure to naturally dissipate) for at least 10 minutes, then turn the steam release valve. Carefully open the Instant Pot.
• If using frozen peas, stir them into the stew now. Set the Instant Pot back to Saute mode and cook together, stirring occasionally, for about 10 minutes.
• Season to taste with salt and pepper and serve.
• Place your dutch oven on the stovestop and turn the heat on the burner to medium. Add the ground beef. Cook for about 5-6 minutes, using a spatula to turn the meat and break the pieces apart as it cooks.
• Dice the carrots, onion, and potatoes. Mince the garlic.
• Add all the recipe ingredients (except peas, if using) to your dutch oven. Stir together. Bring to boil, then lower the heat, cover, and simmer for about 45 minutes, opening and stirring occasionally.
• If using frozen peas, stir them into the stew the last 10-15 minutes.
• Season to taste with salt and pepper and serve.

INSTANT POT BEEF STEW

Steps:

• Add the oil to the Instant Pot® and set to saute (see Cook's Note).
• Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
• Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.

INSTANT POT® HAMBURGER SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
• Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

INSTANT POT BEEF STEW RECIPE

Steps:

• Place all ingredients in the Instant Pot.
• Give it a quick stir, then place lid on top of Instant Pot.
• Move the valve to SEALING (not venting).
• Press the MANUAL button and set timer for 30 minutes.
• When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
• Move the valve to VENTING and release remaining pressure.
• Remove the lid and mix together.
• Serve and enjoy!

INSTANT POT GROUND BEEF AND VEGETABLE STEW

Steps:

• Press SAUTE button. Once heated up, add in ground beef, onion, and celery. Cook until beef is no longer pink and onion is translucent. Season with salt and pepper as desired.
• Press CANCEL button so that it stops cooking the beef.
• Add in the potatoes and carrots sprinkle the onion soup mix on top.
• Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
• Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
• Press the MANUAL button and set timer for 8 minutes.
• When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
• Move the valve to VENTING and release remaining pressure.
• Remove the lid and mix in the cream of mushroom soup and frozen mixed vegetables. Let the stew sit for 3-5 minutes so that the vegetables can cook.
• Dish into bowls and serve!