Meatball Stew In The Instant Pot Recipes

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INSTANT POT MEATBALL STEW



Instant Pot Meatball Stew image

Instant Pot Meatball Stew Recipe is simple and delicious. Ready in just minutes, Meatball Stew Instant Pot Recipe is the perfect weeknight dinner idea.

Provided by Carrie Barnard

Categories     Main Course

Time 18m

Number Of Ingredients 12

1.5 lbs frozen meatballs
1 medium onion (chopped)
3 celery ribs (sliced)
3 carrots (peeled and cut into large pieces. )
3 Russet potatoes (peeled and diced)
2 tsp minced garlic
6 oz can tomato paste
3 Tablespoons Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1 teaspoon Italian Seasoning
32 oz beef broth

Steps:

  • Combine everything in the Instant pot.
  • Stir to combine.
  • Add the lid, set the valve to sealing.
  • Cook on high pressure for 8 min.
  • Do a quick release to release the pressure from the instant pot by moving the valve from the sealing position to the venting position.
  • Stir and serve immediately while warm. Enjoy!

Nutrition Facts : Calories 446 kcal, Carbohydrate 32 g, Protein 25 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 1156 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 13 g, ServingSize 1 serving

EASY MEATBALLS



Easy Meatballs image

Provided by Instant Pot Recipe Collection Cookbook

Categories     Main Course

Yield 4 servings

Number Of Ingredients 12

1 lb ground beef
1 egg (beaten)
3 tbsp Italian seasoned dry bread crumbs
1 clove garlic (minced)
1 tsp dried oregano
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
3 cups marinara (or tomato-basil pasta sauce)
Hot cooked spaghetti
Chopped fresh ((optional))
grated parmesan cheese ((optional))

Steps:

  • Combine beef, egg, bread crumbs, garlic, oregano, salt, black pepper and red pepper in medium bowl; mix gently. Shape into 16 meatballs (1 1/2-inch).
  • Pour pasta sauce into Instant Pot®. Add meatballs to sauce; turn to coat and submerge meatballs in sauce.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
  • When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.

INSTANT POT® BEST BEEF STEW



Instant Pot® Best Beef Stew image

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

1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4 Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary

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

INSTANT POT BEEF STEW RECIPE



Instant Pot Beef Stew Recipe image

This dump-and-go beef stew will become one of your favorites! Full of flavor and so easy to make!

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 12

2 pounds beef stew meat (or a beef roast cut into bite-sized pieces)
3 potatoes (cubed (red potatoes or Russet are our favorites))
1 pound baby carrots ((we cut ours in half, but you can keep them whole))
3 celery stalks (diced)
1 onion (diced)
3 cups beef stock
1 Tablespoon Worcestershire sauce
1 Tablespoon salt
½ teaspoon ground pepper
1 cup frozen green peas
6 ounces tomato paste
1 ounce dry onion soup mix ((OPTIONAL))

Steps:

  • Place all ingredients in the Instant Pot.
  • Give it a quick stir, then place lid on top of Instant Pot.
  • Move the valve to SEALING (not venting).
  • Press the MANUAL button and set timer for 30 minutes.
  • When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
  • Move the valve to VENTING and release remaining pressure.
  • Remove the lid and mix together.
  • Serve and enjoy!

Nutrition Facts : Calories 403 kcal, Carbohydrate 41 g, Protein 42 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 2185 mg, Fiber 8 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving

INSTANT POT® SWEDISH MEATBALLS



Instant Pot® Swedish Meatballs image

Feel free to serve these meatballs over egg noodles or hot mashed potatoes.

Provided by thedailygourmet

Categories     Main Dish Recipes     Meatball Recipes     Swedish Meatball Recipes

Time 55m

Yield 4

Number Of Ingredients 18

1 ¼ pounds lean ground turkey
1 large egg, beaten
3 tablespoons panko bread crumbs
1 teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground allspice
1 pinch ground nutmeg
2 tablespoons salted butter
1 ½ tablespoons olive oil
1 ¼ cups beef broth
¾ cup half-and-half, divided
½ teaspoon Dijon mustard
1 ½ teaspoons Worcestershire sauce
2 tablespoons sour cream
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley

Steps:

  • Combine ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl; mix until well combined. Use a spring-hinged scoop to form about 12 meatballs.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil; heat until butter is melted. Cook meatballs in the hot fat until browned on all sides, about 4 minutes. Work in batches if necessary. Transfer browned meatballs to a shallow dish and loosely cover with foil.
  • Pour broth into the pot and scrape off all the browned bits from the bottom of the pot using a wooden spoon. Mix in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Return meatballs to the pot and coat with the sauce.
  • Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 7 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Transfer meatballs carefully to a shallow dish and cover loosely with foil.
  • Whisk together remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl. Stir into the pot and simmer until thickened, 3 to 5 minutes. Serve meatballs with sauce and garnish with parsley.

Nutrition Facts : Calories 435.9 calories, Carbohydrate 10.4 g, Cholesterol 186.5 mg, Fat 30 g, Fiber 0.4 g, Protein 33.3 g, SaturatedFat 11.9 g, Sodium 760.5 mg, Sugar 0.6 g

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