Lake Superior Chicken And Beef Booyah Stew Instant Pot Recipes

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

Instant Pot® Best Beef Stew image

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

Ingredients

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

SLOW COOKER BELGIAN CHICKEN BOOYAH

This is a booyah recipe that is adapted from originally a 50 gallon recipe cooked in large 55 gallon cast-iron kettles with a wood fire, most often at church picnics in northeastern Wisconsin.

Provided by Bill Bartelme

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 6h25m

Yield 20

Number Of Ingredients 19

Slow Cooker Belgian Chicken Booyah image

Steps:

Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker.
Cook on Low for 6 hours.

Nutrition Facts : Calories 247.7 calories, Carbohydrate 18.6 g, Cholesterol 67.7 mg, Fat 9.6 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3 g, Sodium 1918.1 mg, Sugar 4.3 g

Ingredients

4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 pounds red potatoes, cut in 1-inch pieces
1 pound beef stew meat, cut into bite-size pieces
1 (16 ounce) package frozen whole kernel corn
1 (16 ounce) package frozen cut carrots
1 (15 ounce) can cut green beans, drained
1 (14.5 ounce) can chicken broth
8 ounces diced celery
1 (14.5 ounce) can beef broth
1 (14.5 ounce) can petite diced tomatoes
8 ounces diced onion
8 ounces diced green bell pepper
8 ounces cabbage, shredded
¼ cup salt, or to taste
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons celery salt
1 tablespoon ground black pepper
1 0.42 oz packet concentrated vegetable base (such as Swanson® Vegetable Flavor Boost®)

INSTANT POT® CREAMY CHICKEN STEW

A creamy chicken stew that is perfect for when you are craving comfort food.

Provided by My Hot Southern Mess

Time 1h25m

Yield 6

Number Of Ingredients 18

Instant Pot® Creamy Chicken Stew image

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 30.3 g, Cholesterol 157.7 mg, Fat 29.1 g, Fiber 4.7 g, Protein 30.4 g, SaturatedFat 14.4 g, Sodium 781.3 mg, Sugar 4.8 g

Ingredients

2 tablespoons salted butter
2 pounds boneless, skinless chicken thighs, or more to taste
3 medium carrots, sliced
1 medium onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
2 cups chicken broth, divided
4 cups diced potatoes
2 tablespoons gluten-free all-purpose flour
1 tablespoon Worcestershire sauce
2 large bay leaves
1 teaspoon poultry seasoning
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon dried rosemary
½ teaspoon salt
1 cup heavy cream
½ cup frozen peas

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Lake Superior Chicken And Beef Booyah Stew Instant Pot Recipes

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.

SLOW COOKER BELGIAN CHICKEN BOOYAH

This is a booyah recipe that is adapted from originally a 50 gallon recipe cooked in large 55 gallon cast-iron kettles with a wood fire, most often at church picnics in northeastern Wisconsin.

INSTANT POT® CREAMY CHICKEN STEW

A creamy chicken stew that is perfect for when you are craving comfort food.

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