"Best Ever" InstaPot Beef Stew

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The title doesn't lie!  This may be the only way we make Beef Stew from now on! From the website The Salty Marshmallow.
  • 1 1/2 Pounds Beef Stew Meat
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Italian Seasoning
  • 2 Tablespoons Worcestershire Sauce
  • 3 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16 Ounce Bag Baby Carrots, Cut Into Slices
  • 1 Pound Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 10 Ounce Can Tomato Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water
  1. Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
  2. Cook the meat until Browned on all sides.
  3. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  4. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
  5. Close the lid and steam valve on the instant pot.
  6. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  7. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

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Black Eyed Pea and Smoked Sausage Soup

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We have made this soup over and over again.  Definitely one of our very favorites!Credit: Plain Chicken

  • 1 lb smoked sausage, sliced into 1/4-inch pieces (can use turkey)
  • 4 cans black eyed peas, drained
  • 1 Tbsp minced onion flakes
  • 1/2 tsp garlic powder
  • 1 can Rotel tomatoes (regular or mild)
  • 1-2 Tbsp cajun seasoning
  • 2-3 cups Swanson's Louisiana Cajun broth
  • 2 cups cooked rice (white or brown)

In a Dutch oven over medium-high heat, cook smoked sausage until lightly browned. Add black eyed peas, onion flakes, garlic powder, Rotel, cajun seasoning and broth. Bring to a boil and reduce heat. Simmer for 20 minutes. Serve with cooked rice.Pressure Cooker: (InstaPot) Soup setting for 20 minutes, then let simmer

Chicken Corn Chowder for the InstaPot

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I created this recipe based on one from Crockin' Girls and a few things I had seen or read about previously. I had no idea how it would turn out, but lucky for us it turned out great and I will definitely make it again.  I served it with Homemade Beer Bread.

 Ingredients

6-8 potatoes (peeled and diced)
2 Can cream corn
2 Can whole kernel corn
4 Cups chicken broth
6-10 slices of cooked bacon
1 Cups diced onions
1 Cup diced celery
1/4 Cups butter
3 1/2 Cups half and half
3 Boneless Chicken Breasts, cooked and cubed or equivalent from Rotisserie Chicken (which is what I used)

Sauteed  onions and celery in InstaPot. Add Chicken Broth, Whole Corn, Creamed Corn, stir and bring to pressure using soup setting, 3 minutes. Natural release. Add chicken, bacon, butter, Half and half, stir, replace lid, bring to pressure and immediately turn to warm for 5 minutes.

Chicken and Lentil Soup (Pressure Cooker)

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Made this last night and it definitely going into the soup rotation.Recipe was adapted from Skinny Taste website

INGREDIENTS:

1 lb dried lentils
3-4 boneless skinless chicken breasts (whole)
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion
1/4 cup chopped cilantro or freeze-dried
3 cloves garlic fresh or  from pre-minced
1 can diced tomatoes
1 can corn kernels drained
1 tsp garlic powder1 tsp cumin
1/4 tsp oregano1/4 tsp ground paprika
salt, to taste

DIRECTIONS:In a large pot combine all ingredients stir. Set Instant Pot to Soup setting for 30 minutes.  When done natural release pressure, remove chicken breasts, shred and add back to soup. Stir well and serve.

Makes 11 cups and will freeze