Lake Superior Chicken And Beef Booyah Stew Instant Pot Food

INSTANT POT WISCONSIN BOOYAH

Steps:

• Turn Instant Pot to saute setting. When display says HOT add in the oil and the beef. Brown the beef for about 5 minutes. Add in the onion and saute until soft. Add in the chicken and then season it with the seasoned salt and pepper. Pour in the broth and scrape the bottom of the pot to deglaze.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up perform a quick release and remove the lid.
• Add in the celery, carrots, cabbage, potatoes, tomatoes, green beans, corn, bay leaf, Worcestershire and soy sauce. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let the pressure release naturally for 15-20 minutes and then move the valve to venting. Remove the lid. Add in the peas. Shred the chicken.
• Salt and pepper to taste. Ladle soup into bowls and enjoy with oyster crackers.
• Heat a pan over medium high heat. Add in the oil and the beef. Brown the beef for about 5 minutes. Add in the onion and saute until soft. Transfer to the slow cooker.
• Add in the chicken, seasoned salt and pepper and broth.
• Cover and cook on low for 4 hours.
• Add in the celery, carrots, cabbage, potatoes, tomatoes, green beans, corn, bay leaf, Worcestershire and soy sauce. Cover and cook on low for another 4 hours. Remove the lid. Add in the peas. Shred the chicken.
• Salt and pepper to taste. Ladle soup into bowls and enjoy with oyster crackers.

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.

LAKE SUPERIOR CHICKEN AND BEEF BOOYAH STEW INSTANT POT

Steps:

• Gather all of your ingredients.
• Put seasonings into an empty tea bag or cheesecloth bundle and tie with kitchen string.
• Set seasoning packet aside for later.
• Sprinkle salt and pepper onto all sides of your meat. Then press Sauté on your pot and let heat up until the front of the pot says Hot.
• Brown seasoned meat on two sides in oil for 6 minutes each side.
• When meat is browned press Cancel. Add broth to pot and deglaze the bottom of the pot. Add dried beans and your seasoning packet to the pot and set to pressure cook for 30 minutes with a 15 min NPR.
• After 15 minute NPR or when the pin drops, open the pot and remove the meat. Set aside to cool completely.
• Add onions and celery to the pot. Pour in lemon juice.
• Add in frozen veggies and cabbage (if using), and seasoned salt. Usually 2-3 teaspoons. You can start with 2 and add more later if you need to. You can also add your Old Bay seasoning in now.
• Pour in diced tomatoes and tomato paste. DO NOT STIR these in. Just let it kind of float right on top. It will get stirred in as it cooks.
• Set pot to Pressure Cook for 5 min and a 10 min NPR.
• While pot is cooling you can cut up your chicken and beef. Remove the bones. You can set the bones aside add them to your soup stock bones if you want. Dice meat into small pieces and add the meat back into your soup.
• Stir the pot and taste again to make sure you have it seasoned correctly.
• Serve and enjoy with fresh parsley and oyster crackers if you wish. Rolls and pumpernickel bread is a great choice as well.

BOOYA-POSOLE COMMUNITY STEW

Steps:

• Heat the butter in a large stockpot over medium heat. When it melts, add the onion, carrot, celery, bell pepper, jalapeno and 1/2 teaspoon each salt and pepper. Cook, stirring, until the vegetables are soft and sweet, about 20 minutes. Add the garlic and tomatoes and cook until thick and jammy, about 10 minutes.
• Meanwhile, preheat a grill or a stovetop grill pan over medium-high heat. Blot dry the chicken legs and pork and season with salt and pepper.
• Grill the chicken and pork until wellmarked on both sides and partially cooked through, about 10 minutes. Cut the pork into 1-inch cubes.
• Add the thyme, paprika, cinnamon stick, 1 teaspoon salt and 1 teaspoon pepper to the stockpot. Add both meats, the stock, 4 cups water and the bay leaves. Bring to a simmer and cook, partially covered, stirring once in a while, until the pork is very tender when poked with a fork, about 1 hour, 30 minutes.
• Remove the chicken legs, pick the meat from the bones, chop it into large pieces and return it to the stew.
• Add the hominy and simmer the stew another 30 minutes to 1 hour, or until everything is really tender and the meat is falling apart. Mash the pork against the side of the pot to break it up. (Don't worry if the chicken looks like it's almost dissolving: That's typical of booya.) Add the corn and cook 5 more minutes.
• Remove the bay leaves and cinnamon stick. Taste to check the seasoning and add more salt, if needed. Serve with the chopped cilantro.

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® CREAMY CHICKEN STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
• Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
• Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
• Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
• Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

SLOW COOKER BELGIAN CHICKEN BOOYAH

Steps:

• Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker.
• Cook on Low for 6 hours.