Instant Pot Ground Beef And Vegetable Stew Recipes

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INSTANT POT GROUND BEEF STEW RECIPE



Instant Pot Ground Beef Stew Recipe image

Try making beef stew with ground beef with this easy and tasty Instant Pot Ground Beef Stew Recipe. This is a nice change and takes just minutes to prepare.

Provided by Eating on a Dime

Categories     Soup     stew

Time 20m

Number Of Ingredients 14

1 lb lean ground beef
1 sweet onion (finely chopped)
1 teaspoon salt
4 Yukon gold or red potatoes (peeled and chopped into 1" pieces)
1 lb bag carrots (peeled and diced)
1 can tomato sauce
1 can tomato paste (6 oz)
1 can diced tomatoes
3 cups low-sodium beef broth
2 teaspoon minced garlic
1 teaspoon parsley flakes
2 teaspoon Italian seasoning
1 teaspoon salt (if needed)
1 cups frozen green peas

Steps:

  • Brown ground beef In the instant pot on the saute setting.
  • Add the remaining ingredients and stir together.
  • Cover and set the valve to sealing.
  • Set the pressure to 5 minutes.
  • Do a quick release to remove the pressure.
  • Stir to combine and serve.

Nutrition Facts : Calories 295 kcal, Carbohydrate 40 g, Protein 26 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 1688 mg, Fiber 10 g, Sugar 15 g, ServingSize 1 serving

PRESSURE-COOKER SPICY BEEF VEGETABLE STEW



Pressure-Cooker Spicy Beef Vegetable Stew image

This zesty ground beef and vegetable soup is flavorful and comes together so quickly. It makes a complete meal when served with warm cornbread, sourdough or French bread, if you can squeak in a few more calories. -Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
3-1/2 cups water
1 jar (24 ounces) meatless pasta sauce
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup chopped onion
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

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