Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef StewLast Christmas one of my daughters gifted me an Instant Pot Lux80.  (There it is in the box.) I have to admit it looked intimidating; took me almost a month before I took it out of the box, and only after watching videos and reading lots of internet articles.  Now what exactly is an Instant Pot you may ask.  The best answer would be that it’s a crockpot on steroids.  It can do just about everything a crockpot does but it does it faster.  That’s why it takes only 35 minutes to make Instant Pot Beef Stew!

35 minutes to make tender falling apart beef stew!  Yes I kid you not the actual cooking time for Instant Pot Beef Stew is 35 minutes!  And yes the meat, you can use even the least expensive cuts, are literally falling apart!  Ok, the actual time I spent making Instant Pot Beef Stew was closer to an hour, that included chopping, browning, AND cooking and venting.  So really dinner was ready in about an hour.  Sure beats cooking stew in your crockpot all day!

Can you tell yet what I first made in my handy dandy new gadget?  Yup, you got it I made Instant Pot Beef Stew!  And the best part is it doesn’t take a lot of planning.

When I made beef stew in my old crockpot I had to thaw out the beef the night before then get up early to chop veggies and brown the beef on the stove top.  I had to do all that before I could toss it all in the crockpot and press cook.  Now it wasn’t that big a deal, that is until I realized what my new Instant Pot could do!  I didn’t have to thaw meat the night before, I could actually toss semi-frozen meat in the pot if I wanted to!

instant pot beef stew

Did I mention that my Instant Pot Beef Stew turned out amazing?  My family raved about it!  In fact I had made a big pot – the model I have is 8 quarts – and we had the left overs for dinner the next day!  So without further ado here’s my recipe!  Hope you love it as much as we do!

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Ingredients:

3 Lbs. Beef Cut into 1″ cubes – you can use any cut of beef you want, I usually use a chuck roast

2 Tbs.  Olive Oil

1 Tbs. Italian Seasoning

1/4 Cup Worcestershire Sauce

2 Tbs. Minced Garlic

1 Large Onion Cut in large pieces

2 Cups Baby Carrots

2 Cups Baby Potato Medley

2 Cups Celery Cut in large pieces

3 Cups Beef Broth

1 Cup Tomato Sauce

Salt & Pepper to taste

1/4 Cup Corn Starch

1/4 Cup water

Directions:

instant pot beef stewPrep ingredients – Cut all the meat & veggies to size

Separate Beef from the veggies as you will be using it first and you don’t want the veggies sitting in raw beef juices

Add olive oil to Instant Pot and set on Sauté

When pot is hot enough place cubed beef into pot

 

Instant pot beef stewBrown all the sides of the beef

Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well

Switch pot off and add veggies, beef broth, and tomato sauce

Stir well making sure to scrape off any meat or seasoning at the bottom of the pot

Set Instant Pot on Manual and adjust time to 35 minutes

Secure lid making sure the valve is on the sealing position

When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure

Meanwhile dissolve cornstarch in water

When pressure has been completely released remove pot lid

Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.

Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!

Left overs can be stored in the fridge for a day or so, stew always tastes better the next day!  Or for longer storage place stew in freezer safe containers, label with date, and freeze until needed.  It will keep in the freezer for about 2-3 months.  Reheat in the microwave or stove top.

 

 

 

 

instant pot beef stew
Instant Pot Beef Stew
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instant pot beef stew
Instant Pot Beef Stew
Print Recipe
Ingredients
Servings:
Instructions
  1. Prep ingredients - Cut all the meat & veggies to size Separate Beef from the veggies as you will be using it first and you don't want the veggies sitting in raw beef juices
    instant pot beef stew
  2. Add olive oil to Instant Pot and set on Sauté When pot is hot enough place cubed beef into pot Brown all the sides of the beef  Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well
    Instant pot beef stew
  3. Switch pot off and add veggies, beef broth, and tomato sauce Stir well making sure to scrape off any meat or seasoning at the bottom of the pot Set Instant Pot on Manual and adjust time to 35 minutes Secure lid making sure the valve is on the sealing position
  4. When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure Meanwhile dissolve cornstarch in water When pressure has been completely released remove pot lid Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.   Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!
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Mushroom & Cheese Stuffed Chicken Breasts In Creamy Sauce

Mushroom & Cheese Stuffed Chicken Breasts In Creamy Sauce

stuffed chicken breastsAre you searching for that perfect dish to impress your guests with this summer?  I know you want something that looks impressive but is fairly simple to make.  You just want them to think you spent hours slaving away  in the kitchen; but you really just want to pop something in the oven while you snuggle up to a good book.  Well I’ve go the perfect dish for you!  °

Well perhaps super easy is a bit of a stretch.  You do have to put some effort into making stuffed chicken breasts, but not a whole lot, really I mean it.  You probably have most of the ingredients in your kitchen already.  With just a little bit of prep time (before popping everything in the oven) and a few minutes to make the sauce you will have time to sit down and read a book or take a short nap while it’s cooking.

You can serve this dish with a side of pasta for a very satisfying meal.  Add a tossed salad and you’ve got a great meal to serve to friends and family!  Seriously your main ingredients are garlic, mushrooms, cheese, and chicken what’s not to love?

Need more chicken recipes?  Try my Chicken Souvlaki Skewers it’s amazing!

 

Mushroom & Cheese Stuffed Chicken Breasts with Creamy Sauce
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Mushroom & Cheese Stuffed Chicken Breasts with Creamy Sauce
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Ingredients
Stuffed Chicken Breast
Creamy Sauce
Servings:
Instructions
  1. Preheat oven to 400 degree F
  2. Melt Butter in oven safe skillet
  3. Add garlic and saute about a minute. Add sliced mushrooms, parsley, salt and pepper. Saute until mushrooms are soft.
  4. Set mushrooms aside and allow to cool while you prep chicken breasts
  5. Wash breasts and pat dry with paper towel
  6. Rub onion powder, salt, and pepper on each breast
  7. Horizontally slice each breast at its thickest part. Do not slice through. Leave it attached to form a pocket.
  8. Place 2 slices of mozzarella cheese in each pocket
  9. Fill each breast with the sauted mushrooms and seal each breast with a couple of toothpicks.
  10. Remove any extra mushrooms from the pan. Leave any juices in the pan.
  11. Heat this pan and the juices and add the stuffed chicken breasts.
  12. Sear both sides of the breasts until they are golden brown.
  13. Cover pan and place in preheated oven for 20 minutes or until chicken is cooked through
  14. Remove from oven and place chicken breasts on a serving dish to keep warm while you make the sauce
Creamy Sauce
  1. Heat pan with chicken juices on stove
  2. Saute the garlic until fragrant
  3. Add Half & Half
  4. Bring to a simmer and add grated parmesan cheese and any remaining mushrooms
  5. Simmer until cheese has melted
  6. Slowly stir in dissolved corn starch to thicken
  7. Salt and pepper to taste
  8. Add parsley
  9. Either add chicken back into this pan or pour sauce over chicken to serve
  10. Serve with a side of your choice of pasta
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Ukoy (Filipino Shrimp Fritters) Recipe!

Ukoy (Filipino Shrimp Fritters) Recipe!

Ukoy is a Filipino version of shrimp fritters. Ukoy usually consists of baby or small shrimps with head and shell on and are mixed and fried until crisp perfection. The regular Ukoy is always peddled around in Philippines by street vendors as merienda or snacks but it can also be an appetizer or a main dish.

There are several variations of this dish. There are also other Ukoy variations wherein shrimps replaced by small fishes such as dilis or dulong. The most common ingredients that are mixed with shrimps are mung bean sprouts or togue and julienned squash.

This is my recipe version of Ukoy (Filipino Shrimp Fritters), Enjoy!

 

Ingredients:

1 cup small shrimps, cleaned and whiskers trimmed off

3/4 cup bean sprouts

1/2 cup sweet potato (Kamote in Filipino Dialect) thin strips

2 pcs. eggs, beaten

1 cup cornstarch

3/4 cup water

1 tsp. salt

1/2 tsp. ground black pepper

2-3 cups cooking oil

For the Dipping Sauce:

3-5 pcs. thai pepper or Filipino hot chili pepper “labuyo” – optional

1/4 cup vinegar

3 cloves garlic, chopped

1/8 tsp. ground pepper

1/2 tsp. salt

 

Directions:

Combine water, cornstarch, beaten eggs, salt and pepper to taste in a bowl.

Then add the shrimps, bean sprouts and sweet potato then blend well.

Heat cooking oil in a frying pan over medium heat, wait until oil gets hot.

Drop about 3 tbsp. of the mixture into the hot oil and fry over medium heat until crisp and both
sides are brown.

Remove from the pan and drain on paper towels.

Serve with garlic vinegar sauce.

Serve while it’s freaking hot and crispy.

Share and Enjoy!

Ukoy (Filipino Shrimp Fritters) Recipe!
Print Recipe
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ukoy (Filipino Shrimp Fritters) Recipe!
Print Recipe
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ingredients
For the Dipping Sauce:
Servings:
Instructions
  1. Combine water, cornstarch, beaten eggs, salt and pepper to taste in a bowl.
  2. Then add the shrimps, bean sprouts and sweet potato then blend well.
  3. Heat cooking oil in a frying pan over medium heat, wait until oil gets hot.
  4. Drop about 3 tbsp. of the mixture into the hot oil and fry over medium heat until crisp and both sides are brown.
  5. Remove from the pan and drain on paper towels.
  6. Serve with garlic vinegar sauce.
  7. Serve while it’s freaking hot and crispy.
  8. Share and Enjoy!
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Macapuno Balls Recipe

Macapuno Balls Recipe

It is called “Kopyor” in Indonesia and called Macapuno in Philippines. It is a coconut sport or naturally occurring coconut mutant which has an abnormal development of the endosperm. As a result, it is a soft jelly-like coconut flesh. Unlike a coconut fruit, Macapuno does not contain water inside but instead it is completely filled with thick and curdled white meat.

Macapuno meat is famous and widely used for making popular and world class sweets like macapuno ice cream, macapuno candy and macapuno preserves. Today, This is my version of Macapuno Balss Recipe. Enjoy!

 

Ingredients:

2 cups macapuno “mutant coconuts”, preserves

3 – 4 cans (300 ml) condensed milk

1 cup cornstarch

1/4 cup water

 

Directions:

In a pan over low heat, combine macapuno preserves and condensed milk.

Halfway, remove from heat and add the cornstarch which is “dissolved in a little water”

Blend well and continue cooking while stirring constantly.

Continue until it thickens till mixture separates from pan.

Let it cool and form little balls until all was form and get a plastic candy wrapper, wrap the Macapuno Balls.

Serve, Share and Enjoy!

Macapuno Balls Recipe
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Macapuno Balls Recipe
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Ingredients
Servings:
Instructions
  1. In a pan over low heat, combine macapuno preserves and condensed milk.
  2. Halfway, remove from heat and add the cornstarch which is “dissolved in a little water”
  3. Blend well and continue cooking while stirring constantly.
  4. Continue until it thickens till mixture separates from pan.
  5. Let it cool and form little balls until all was form and get a plastic candy wrapper, wrap the Macapuno Balls.
  6. Serve, Share and Enjoy!
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The Best Crock Pot Beef Stew

The Best Crock Pot Beef Stew

Crock Pot Beef Stew
I babysit my twin grandbabies 3-4 days a week, and they are adorable handfuls!  They keep me so busy that it’s hard to find the time to make dinner, that’s about when they get a wee bit fussy.  Many days my husband and son pick-up dinner on their way home, but there’s really nothing like a home cooked meal.

To keep us fed and the twins happy I’ve turned to my crock pot.  It makes my life so much easier, it’s a great way to multi-task.  I toss ingredients in it in the morning before the twins arrive and have dinner ready in the evening.  My crock pot is even big enough to cook food for my son and his wife, so I pack some up to go.  I just have to keep reminding them to bring back the containers if they want more home cooked meals!

Beef Stew is one of the best things to cook in a crock pot.  The slow cooking process makes the meat tender and tasty so you don’t have to use the more expensive cuts of meat.  I’ve made stews on the stove, most of the recipes I’ve come across involves dredging the meat in flour, just an extra messy step in my opinion.  My crock pot stew doesn’t involve dredging, I just toss all the ingredients in the pot and my stew comes out just as good, if not better.

Beef stew is just one of those comfort foods that I need every so often, specially when it’s chilly outside.  I know that sounds weird if you know I live in Hawaii, but has been getting quite chilly at my house, at least for me.  I wear a sweater when the temperature drops to 60!
My family, like most folks in the islands, eat stew with steamed white rice.  You can serve this stew with rice, or any other starch you prefer.  Hope your family loves it the way my family does!  Enjoy!
The Best Crock Pot Beef Stew
Serves 4-6
Ingredients:
3 1/2 lbs. chuck roast
1 lb. bag baby carrots
3 large celery stalks
6 small or medium sized potatoes ( I prefer Yukon Gold or the Red Skinned ones)
1 large onion
2 cups vegetable broth
1 1/2 cups beef broth
1/2 cup balsamic vinegar
1 tbls. rosemary (dried or fresh)
1 tbls. oregano (dried or fresh)
3 tbls. cornstarch
sea salt to taste
Crock Pot Beef Stew
Directions:
1.  Cut roast into 1″ chunks trimming off fat.
2.  Wash celery stalks and slice into 2″ sections.
3.  Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
4.  Toss everything, including baby carrots, into the crock pot.
5.  Sprinkle with spices.
6.  Pour vegetable broth and 1 cup beef broth over all.
7.  Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
8.  Stir everything together making sure the cornstarch mixture is well distributed.
9.  Cover pot and set on slow cook for 8-10 hours.
Serve when ready.  Store leftovers in airtight container in the refrigerator.  Believe me you’ll want to make extra just for leftovers, it tastes even better the next day!
The Best Crock Pot Beef Stew
Print Recipe
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
The Best Crock Pot Beef Stew
Print Recipe
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Ingredients
Servings: People
Instructions
  1. Cut roast into 1" chunks trimming off fat.
  2. Wash celery stalks and slice into 2" sections.
  3. Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
  4. Toss everything, including baby carrots, into the crock pot.
  5. Sprinkle with spices.
  6. Pour vegetable broth and 1 cup beef broth over all.
  7. Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
  8. Stir everything together making sure the cornstarch mixture is well distributed.
  9. Cover pot and set on slow cook for 8-10 hours.
  10. Serve when ready.
Recipe Notes

Store leftovers in airtight container in the refrigerator. Believe me you'll want to make extra just for leftovers, it tastes even better the next day!

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