INSTANT POT BEEF STEW

Ingredients

  • 2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
  • 1 medium onion, sliced thinly
  • About 4 Yukon Gold potatoes peeled and sliced into cubes
  • 2 stalks celery, sliced diagonally in thick pieces
  • 6 whole carrots, peeled and sliced diagonally in thick pieces
  • 1 1/2 cups tomato juice
  • 3 tablespoons tapioca (the little round balls – they dissolve and thicken the gravy)
  • 3 teaspoons kosher salt
  • 2 tablespoons sugar

Directions

  • Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let it naturally release for 10 minutes before releasing the steam the rest of the way.
  • Finish by giving it about 10 minutes in a hot oven (about 350-400 degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.
  • Instant Pot Creamy Chicken Enchilada Soup

  • Instant Pot Creamy Chicken Enchilada Soup

    INGREDIENTS

    • 2 tbsp olive oil
    • 1 small yellow onion, chopped
    • 1 clove garlic, minced
    • 1 jalapeno, seeds removed and diced
    • 1 large poblano pepper (or bell pepper), chopped
    • 2 cups frozen corn
    • 1 lb chicken breast, cut into chunks
    • 1 12 oz jar red enchilada sauce (about 1.5 cups)
    • 1 12 oz jar/can green enchilada sauce (about 1.5 cups)
    • 1 14 oz can black beans, drained and rinsed (or use 2 cups frozen cooked rice)
    • 32 oz chicken stock
    • 8 oz cream cheese, softened
    • Avocado and grated Cotija cheese for garnish

    DIRECTIONS

  • Select the sauté function of your instant pot. Coat the bottom of your pot with olive oil. Once hot, add onion and sauté for 2-3 mins. Add in minced garlic, jalapeño, poblano pepper, and corn. Sauté for another 2 minutes.
  • Mix in cut chicken, both enchilada sauces, black beans, and chicken broth. Secure the lid and select manual. Cook on high pressure for 8 minutes.
  • Use a quick release and remove the lid. Keep the instant pot on, add in cream cheese. Stir for another 3-4 minutes, or until the cream cheese melts.
  • Serve hot, and garnish with avocado and Cotija cheese.

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