INSTANT POT MEATBALL STEW
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
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
Provided by Instant Pot Recipe Collection Cookbook
Categories Main Course
Yield 4 servings
Number Of Ingredients 12
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
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
INSTANT POT BEEF STEW RECIPE
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
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
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
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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