Instant Pot Stew
This is something that I cook at least once a week because there's only 15 minutes of prep time. There is so little effort involved that most of the cooking is chopping! You can make this in many different ways, but this is normally how I make my stew. Keep in mind, I’m using the 6-liter instant pot and each stew makes at least 8 servings.
This is the skeleton of what normally goes into this one-pot stew:
1.5-2lbs of chuck stew meat, chicken tenderloins, or oxtails
4 big carrots (peeled)
4 stalks of celery
1/2 an onion
1/2 a bunch of cilantro
2 Tbsp. apple cider vinegar (or lemon)
1/2 of a head of cabbage (or any other greens)
Everything here is approximate because I use whatever is left in the fridge or freezer to inspire the weekly recipe. First I pick a protein, I like to pair chicken with with mushrooms and kale. If we have red meat, I like to add potatoes or peeled chayote squash. If I go to the local Asian grocery store I’ll grab a kabocha squash, greens, and enoki mushrooms and drizzle some sesame seed oil on the stew.
So, I encourage you to use whatever you have around you as inspiration. Once you round up your ingredients, wash and chop your vegetables. I place the protein in the pot first and season it (on both sides) with salt, pepper, apple cider vinegar, coconut aminos, and usually green salsa. I also put diced celery, minced garlic, and a roughly chopped onion. Any additional seasonings or sauces go in as well.
After that, I’ll add the meatier veggies like potatoes or carrots; I cut medium potatoes in half and carrots into thirds so they don’t disintegrate. I leave the softer veggies for the top and tuck the coiled cilantro (with the stem) into one side of the pot. I add more salt and then pour another 2-3 cups over the veggies. If I’m using a premade salsa, then I refill the jar twice with water to pour over and use that as my measurement. Seal it with the lid and cook on the stew setting for 30-35 minutes. You can clean and relax knowing that in about an hour, you’ll have a healthy stew waiting to be plated.
Important Reminders:
Be generous with your salt/seasonings you’re not only flavoring your meat but you’re also flavoring the broth
Cut and layer your veggies accordingly you don’t want a mushy mess
Don’t go past the liquid fill line (line 3)
If using a pack of frozen chicken you don’t have to add as much water
It’s about 15 minutes of prep, 2o minutes to pressurize, 30 minutes to cook, and 10 min for pressure release
Let me know if you try it out or if you have any instant pot recipes I should check out!
