I love kitchen gadgets...like I really love them. I have run out of room for them, and lets just say my kitchen is not small. This one is worth making space and retiring some older machines! I've been wanting one of these babies for a while, and loved seeing posts of those who used it, but never felt like I needed it right away. My great hubby takes notes on my interests and got me one for Christmas. We've had lots of fun trying things since then.
We've done all sorts of things with this, and I am learning that some things don't save time, but others it is a game changer! Like this stew for instance...it would have taken much longer to get this type of result in a crockpot or stovetop. Awesome weeknight dinner with just a little bit of chopping. Throw in a few rolls and BAM, comfort food at it's finest :)
Instapot Beef Stew
Serves 6-8
2 pounds beef stew meat, (cut into bite-sized pieces) We used a chuck roast
1 teaspoon Salt
1 teaspoon pepper
1 medium onion, finely chopped
2-3 cloves of garlic, minced
6 oz can tomato paste
32 oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
¼ cup flour
¼ cup water
Place all ingredients into Instant Pot EXCEPT for the frozen peas, corn and flour/water mixture. Stir until well combined.
Seal Instant Pot at set valve to sealing.
Select the Meat/Stew option.
Once cooking time is complete, let Instant Pot sit for 12 minutes. After 12 minutes is up, quick release pressure, placing the valve to the venting position.
After Instant Pot is depressurized, Stir in frozen corn, peas and flour/water mixture and stir until stew thickens a little bit more and corn/peas are warmed, about 3-5 mins.
