Comforting stew doesn't have to take all day!
This hearty version is done in just 35 minutes in the Instant Pot.
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Well, soup season is finally here.
Along with other things. Crunchy fall leaves, hot chocolate, big, comfy sweatshirts, shivering in your house because you refuse to turn on the heat {oh...just me?}, fall-scented candles, pumpkin spice lattes and so much more.
I've had two reader emails in the last few days asking for my favorite soup recipes. How can a girl choose?
If I can't be savoring a classic bread bowl filled to the brim of creamy, rich Broccoli Cheddar at Panera Bread {by myself please} then you'll find me making a homemade batch here at home.
Some of my family's favorites include:
This Instant Pot thing still amazes me. I've pretty much made everything you can think of in that darn, cute, amazing appliance.
Have you gotten yours yet? And at the very least if you haven't, have you put it on your Christmas list yet? It makes an amazing gift, because really EVERYONE benefits from it. The one I purchased earlier this year, I now see is $10 cheaper on Amazon. I am imagining it to continue to go down as the holidays approach.
Snatch yours now! The version I use is HERE.
I find that my 6 QT version is perfect for our family of 5, but they do have smaller and larger versions.
Back to this stew.
It's hearty and creamy and FULL OF FLAVOR. The veggies are nice and tender and all your picky eaters won't notice them {too much}. The stew meat basically falls apart when it's hit with your spoon and literally melts in your mouth.
Does that description seal the deal?
If it doesn't you are pretty much dead to me.
Kinda.
This batch feeds 4-6 people, but can easily be doubled if you are feeding more people. There is more than enough room in the pot to double it.
But, do yourself a favor and serve it with a hearty, crusty chunk of bread along the side {or grilled cheeses if the kids insist}. You need bread to dunk into that thick broth. It's a rule. That was basically my kid's favorite part about dinner.
Mine too.
What do you like to make in your Instant Pot?
Also, P.S.
We are on a serious countdown to my 12 Days of Holiday Giveaways. Just a sneaky heads up! I know, it's not even Halloween yet, but I feel it is my duty to keep you in the loop. This year is my best yet.
So many wonderful companies have jumped on board to give away some stellar product and gifts. Make sure you are following me NOW on Facebook and Instagram because that is where all the fun will be happening from December 1-12.
Whose ready?!?!
Yield: 4-6
Instant Pot Beef and Potato Stew
Thick and comforting, this beef and potato stew is made in the Instant Pot! Super quick and full of flavor.
prep time: 10 minscook time: 40 minstotal time: 50 mins
ingredients
- 2 lb stew meat, cut into small cubes
- 2 T butter, unsalted
- 2 large Russet potatoes, peeled and diced into small chunks
- 2 large carrots, peeled and sliced
- 3 stalks celery, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 8 oz can tomato sauce
- 1 T Worcestershire sauce
- 1 t dried thyme
- 1 t dried parsley
- 1 t smoked paprika
- 3 T flour
- salt and pepper
instructions
- Season the stew meat liberally with salt and pepper.
- Set the Instant Pot to the saute setting. Melt the butter, then add the beef and sear on all sides until browned, about 3-4 minutes.
- Add in the potatoes, carrots, cerely, onion, garlic, beef broth, tomato paste, Worcestershire and seasonings. Again, season with salt and pepper.
- Set to the manual setting, making sure the pressure nob is set to 'seal' and set time for 35 minutes. When finished cooking, do a quick-release of the steam.
- In a small cup combine the flour and 1/2 cup of the stew broth. Again, set the Instant Pot to Saute and bring to a boil. Stir in the flour mixture, stirring, allowing the stew to thicken.
- Serve immediately or set the Instant Pot to the 'Keep Warm' setting for up to 3 hours.
Created using The Recipes Generator
