INSTANT POT® BEEF-MUSHROOM STEW
This incredible beef stew is easy to prepare and is a comforting meal on cold winter days. It's incredibly delicious with mashed potatoes!
Provided by thedailygourmet
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Combine 2 tablespoons arrowroot powder, garlic, onion, salt, and seasoning in a quart-sized resealable bag. Add beef stew meat and toss to coat.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and olive oil and allow to get hot. Add meat and cook until browned on all sides, in batches if necessary, 5 to 10 minutes per batch. Add mushrooms and stir to combine. Mix in beef broth, vinegar, and tomato powder. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle 1/4 cup liquid into a small bowl and blend in 1 teaspoon arrowroot powder to make a slurry. Pour slurry into the pot; stir to incorporate. Select Saute function and cook until liquid starts to thicken, 3 to 5 minutes.
Nutrition Facts : Calories 443 calories, Carbohydrate 11.4 g, Cholesterol 106.2 mg, Fat 29 g, Fiber 1.8 g, Protein 33.9 g, SaturatedFat 11.2 g, Sodium 540.6 mg, Sugar 3.1 g
INSTANT POT ITALIAN MUSHROOM STEW
Instant Pot Italian Mushroom Stew is a popular Upstate New York stew! While there are a few different versions, this is my favorite.
Provided by Adventures of a Nurse
Categories Instant Pot Recipes
Time 9m
Number Of Ingredients 12
Steps:
- Place Instant pot on saute.
- Add olive oil.
- Add garlic and onion, cook for 1-2 minutes.
- Add bulk sausage.
- Cook until brown and crumbled.
- Add Wine and water.
- Add chopped Pepper.
- Add crushed and diced tomatoes.
- Add Mushrooms and seasonings.
- Do not stir.
- Cook on manual high pressure for 4 minutes.
- Do a quick release.
- Serve over rice or alone.
INSTANT POT BEEF AND MUSHROOM STEW
This beef and mushroom stew made in the Instant Pot is a hearty, comforting, stick to your ribs kind of meal that's perfect for winter.
Provided by Gina Matsoukas
Categories Main Dishes
Time 55m
Number Of Ingredients 13
Steps:
- Place cubed beef in a large bowl. Sprinkle flour over top, gently toss to combine until flour coats all the pieces.
- Add the ghee to the Instant Pot on sauté mode.
- Once hot, add beef to the pot and brown on all sides. You'll likely need to do this in 2 or 3 batches to fit all the beef. Once browned, transfer to a plate using a slotted spoon and set aside.
- Add 1/4 cup of the beef broth to the pot and use a wooden spoon or spatula to scrape up all the brown bits from the meat.
- Add the pearl onions and cook, stirring frequently for 2-3 minutes until softened.
- Turn off sauté mode and add the remaining ingredients except the arrowroot powder and water.
- Stir to combine then place the lid on the Instant Pot. Set the dial to sealing and cook on manual for 30 minutes.
- Let the Instant Pot naturally release pressure for 15 minutes then manually release the rest.
- If thickening, mix the arrowroot powder and water in a small bowl. Turn the Instant Pot to sauté and stir in the mixture until bubbling and slightly thickened.
- Serve hot, garnish with freshly chopped parsley or other herbs.
Nutrition Facts : Calories 374 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 155 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 53 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 416 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
INSTANT POT® MUSHROOM STEW
Hearty Instant Pot® stew that substitutes beef with mushrooms. I used peas and lima beans from my freezer. You could use just about anything. I used red beans for protein.
Provided by DaveMD
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom
Time 1h30m
Yield 8
Number Of Ingredients 28
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add onions, carrots, and celery; saute until onions are translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl.
- Add chopped and sliced baby bella mushrooms, white mushrooms, and wine to the pot; sweat mushrooms until soft and alcohol has cooked off, about 5 minutes.
- Stir in 1/2 teaspoon salt, Cajun seasoning, paprika, thyme, sage, and red pepper flakes. Add stewed tomatoes with juice, tomato paste, soy sauce, Worcestershire sauce, and garlic. Simmer until heated through, 3 to 4 minutes. Add onion mixture back to the pot and stir to combine.
- Add potatoes, kidney beans, peas, lima beans, parsley, and bay leaves; stir until combined and bay leaves are submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in sour cream, followed by cornstarch if thickening is needed.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 50.5 g, Cholesterol 14 mg, Fat 7 g, Fiber 11.7 g, Protein 12.9 g, SaturatedFat 3.9 g, Sodium 798.5 mg, Sugar 10.5 g
PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW
This is a recipe I adapted from how I make stew in a crock pot/slow cooker. The golden mushroom soup (I use Campbell's brand) makes a great gravy and you don't have to do anything to it. When I make it in the crock pot I don't even add water, I just use 2 cans of soup. The juice from the meat is enough liquid to make a great gravy. My family loves the taste and it is so easy!
Provided by Foggyblonde
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear
- Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
- Lock the pressure cooker lid in place and bring to high pressure over high heat.
- Cook 15 minutes.
- Cool pot immediately and serve.
- If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.
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