INSTANT POT JAMAICAN STEW PEAS
This hearty Instant Pot Jamaican Stew Peas recipe is the perfect taste of the Island, with delicious Kidney Peas cooked in coconut milk, thyme, allspice and topped with dumplings.
Provided by Michelle Blackwood, RN
Categories Entrée
Time 55m
Number Of Ingredients 16
Steps:
- Place bean broth or vegetable broth and cooked beans in Instant Pot, add coconut milk, onion, green onions, garlic, ginger, carrot, thyme, Scotch bonnet pepper, allspice, and salt
- To prepare dumplings, place gluten-free flour in a bowl, add salt and water, mix to form into a dough. Take pieces of dough and roll into the palm of your hands to form into cylindrical pieces or balls. Drop onto stew.
- Place the lid on the Instant Pot and set the knob to Sealing. Set Instant Pot to Manual mode, HP for 20 minutes.
- After finish pressure cooking, allow the Instant Pot to natural release for 10 minutes. Then Quick Release, turn the knob to Venting, placing a damp cloth over vent. Be Careful.
- Remove lid and serve.
- I refer to bean broth as the liquid that remains after you cook soaked beans or aquafaba.
Nutrition Facts : Calories 335, Carbohydrate 55, Fat 5, Protein 17
INSTANT POT JAMAICAN BEEF STEW
Instant Pot Jamaican Beef Stew. A taste of the islands from my Instant Pot.
Provided by Mike Vrobel
Categories Sunday Dinner
Time 1h
Number Of Ingredients 21
Steps:
- Heat the vegetable oil in the pressure cooker pot over medium heat (sauté mode in my Instant Pot) until the oil shimmers and just starts to smoke. While the pot heats, sprinkle the beef cubes with 1 teaspoon salt and ½ teaspoon black pepper. Sear the beef in three batches; sear each batch until well browned on one side, about 3 minutes, and then transfer the seared beef to a bowl. (I sear in batches so we don't crowd the pot - crowded beef doesn't brown, it steams. And, I sear on one side to get the complex browning flavors, without spending all day searing the beef.)
- After all the beef is seared, add the onion, garlic, scotch bonnet pepper, and tomato paste to the pot, and sprinkle with the allspice and ½ teaspoon salt. Sauté until the onions soften and the tomato paste darkens, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Stir in the beef and any juices in the bowl, stir in the Pickappepa sauce, and then pour in the beef broth. Scrape the bottom of the pot one last time to make sure nothing is sticking. Stir in the carrots, then spread the diced tomatoes on top.
- Lock the lid on the pressure cooker and cook at high pressure for 15 minutes in an electric PC, 12 minutes in a stovetop PC. When the cooking time finishes, let the pressure come down naturally, about 25 more minutes. (After 20 minutes you can quick release any remaining pressure if you are in a hurry.)
- Unlock the pressure cooker lid. Stir in the teaspoon of fine sea salt (if not using store-bought broth, which is plenty salty), and the ½ teaspoon of fresh ground black pepper. Whisk the water and cornstarch into a slurry, and then stir the cornstarch slurry into the stew. Serve with the accompaniments and enjoy!
Nutrition Facts : ServingSize 1.5 cups stew, Calories 368 calories, Sugar 4.8 g, Sodium 980.5 mg, Fat 11 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 12.5 g, Fiber 2.6 g, Protein 52.5 g, Cholesterol 133.8 mg
JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
Steps:
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
- Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
INSTANT POT® BEST BEEF STEW
This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g
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