Lake Superior Chicken And Beef Booyah Stew Instant Pot Recipes

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.

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.

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.

BOOYAH CHICKEN

Steps:

• Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
• Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
• Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.

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.

BOOYAH RECIPE

Steps:

• Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
• Reduce the heat to medium. Add the onion, peppers, carrots, and celery. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
• Add the chicken stock, crushed tomatoes, hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
• Reduce the heat, cover and simmer for 2 hours.
• Break apart any larger chunks of meat with forks, if desired.
• Add the potatoes, cabbage, corn, peas, green beans, and Worcestershire sauce. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
• Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!