Slow Cooker Kalua Pulled Pork

This Slow Cooker Kalua Pulled Pork is tender, smokey and melt in your mouth perfection. Get that authentic Hawaiian Luau pork flavor at home with this super simple, 3 ingredient masterpiece.

Palm trees or no palm trees, you can be transported to your own little paradise with this moist delicious pork. Serve with Grilled Coconut Lime Pineapple, and either Hawaiian Fried Rice or Hawaiian Macaroni Salad, for a complete island experience.

Slow Cooker Kalua Pulled Pork

With only 3 ingredients this is probably one of the easiest meals to make. When you taste this explosion of flavor and smokey goodness, you won’t believe it only has 3 ingredients. This is also known as Kalua pig or Luau Pork, but it’s all the same amazingly deliciousness.  This will be such a huge hit you’ll want to keep this in your rotation of family favorites.

Slow Cooker Kalua Pulled Pork is the easy quick version of a Hawaiian staple for Lauas. In Hawaii a large pit is dug, wood is placed in the bottom and set on fire and rocks are put on top and around to hold in the heat. A whole pig is then salted and spiced and wrapped in damp leaves and placed on top of the slow burning fire and covered with dirt and left to roast all day. This method is not really realistic for all of us, but this slow cooker version is.  Besides bringing forth the same super delicate and juicy pork, the only other thing these two methods have in common is the time. You’ll want to plan ahead because to get that divine tenderness you’ll want to cook at least 16 hours.

Kalua Pulled Pork Ingredients:

Although there are only 3 ingredients, using the right ingredients will ensure that authentic Hawaiian Pork flavor.

• Pork Butt Roast: Also called a Pork Shoulder roast you can get one with the bone or with out. Either works.
• Course Hawaiian Salt: Look for this in your specialty stores like Cost Plus World Market, Trader Joes, or you can order it from Amazon. You can also use the widely available Himalayan Salt if you can’t find it Hawaiian Salt.
• Liquid Smoke: If you are in a pinch Worcestershire Sauce can be used as a substitute but you have quite that smokey flavor, but still oh so tender.

How to Make Slow Cooker Kalua Pulled Pork:

Super simple to make, but definitely need to plan ahead as this should be started the night before you’d like to indulge.

1. Season: Place the pork in your slow cooker. Generously rub (yes rub it in the meat, think massaging meat) in the liquid smoke and salt. Add more if you have a bigger roast, less if it’s smaller, but be sure to season well.
2. Cook: Cook on low for 16-20 hours. Yes you read that right.
3. Shred: Remove the pork to a cutting board or bowl and shred. Remove the liquid from the slow cooker and separate the fat from the broth. Add in both the broth and pork back to the cooker to keep warm before serving.

Tips for Great Kalua Pulled Pork:

This is a really hard recipe to mess up but here are some tips to make sure it stands out above the rest.

• Pork:  Pay attention to the size of your roast. If you get a roast larger than 6 pounds (8-12 pounds) you’ll want to increase both the salt and the liquid smoke. Too little can leave your pork tasteless. The amazing flavor comes from the salt and liquid smoke. For a larger roast increase the salt and liquid smoke by 1-2 teaspoons.
• Rinse and Trim: Rinse and pat your roast dry to ensure the flavor “sticks” to it. Trim your roast of large chunks of fat, and place fat side up in the slow cooker, the fat will baste the rest of the roast as it cooks.
• Pierce: Poke the roast with a fork all over before rubbing in the salt and liquid smoke to increase the flavor inside and out.
• Liquid Smoke: It is recommended by some Islanders to use Hickory Liquid Smoke for an authentic flavor, but Mesquite is just as good, it’s mostly about personal preference.
• Time:  I know I’ve said it before, but truly the longer you can cook it the better. This will work if you start in the morning and let it cook all day, it just may not be quite as tender. But still amazing.

How to Serve and Store your Kalua Pulled Pork:

Pork Roasts usually produce a lot of meat, so there are endless possibilities. It’s also super easy to store and save for a rainy day.

• Serve: This juicy flavorful pork is great as a stand alone or serve over rice or noodles. Use in your favorite Mexican dish such as quesadillas, tacos, burritos or even on top of nachos. Make pulled pork sandwiches topped with coleslaw.  Use on a flatbread with your favorite toppings.
• Store: Bring leftovers to room temperature and store in an airtight container with the juices in the fridge for up to 5 days.
• Freeze: Freeze leftovers in a freezer safe container or freezer ziploc bag sealed tightly for up to 3-5 months.
• Reheat: Thaw frozen leftovers in the fridge over night. Reheat all leftovers on the stop top in it’s liquid. Do not microwave. It’ll over cook the meat making it rubbery and possibly dry.

More Tempting Slow Cooker Pork Recipes:

Nothing is better than setting and forgetting dinner in the morning and coming home from a busy day to a meal almost done.

• Sweet Carolina Pulled Pork Sliders
• Slow Cooker Mississippi Pork Roast (To Die For!)
• Slow Cooker Skinny Pulled Pork Barbacoa
• Cafe Rio (Copycat) Sweet Pulled Pork
• Slow Cooker Sweet and Spicy Dr. Pepper Pulled Pork

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Slow Cooker Kalua Pulled Pork

This Slow Cooker Kalua Pulled Pork is tender, smokey and melt in your mouth perfection. Get that authentic Hawaiian Luau pork flavor at home with this super simple, 3 ingredient masterpiece.

Course Dinner, Main Course

Cuisine American

Keyword kalua pork, pulled pork, Pulled Pork Recipes, slow cooker kalua pulled pork

Prep Time 5 minutes

Cook Time 16 hours

Total Time 16 hours 5 minutes

Servings 8 People

Calories 449kcal

Author Alyssa Rivers

Ingredients

• 6 pound Pork Butt Roast
• 3 Tbsp Coarse Hawaiian sea salt or regular sea salt works great
• 3 Tbsp Liquid Smoke
• Buns for Sandwiches

Instructions

• In a slow cooker add the pork. Sprinkle salt on top of pork and pour the liquid smoke on top.
• Cook on low for 16-20 hours. Turn the roast halfway through.
• Once it is complete remove the roast and shred with a fork.

Notes

Updated on September 12, 2020

Originally Posted on May 22, 2013

Nutrition

Calories: 449kcal | Protein: 76g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 214mg | Sodium: 2795mg | Potassium: 1272mg | Calcium: 19mg | Iron: 2mg

 

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Fried Pickles Recipe

Fried Pickles are tangy dill pickles dipped in a smooth flavorful batter and fried till crispy golden brown. A sure fire winner for any appetizer or snack time!

Serve these little golden nuggets before any meal, such as this Philly Cheese Steak Sloppy Joe, Copycat Chick-Fil-A Sandwich, or this The Best Burger (And Secret Sauce Recipe.) which you can double as a dipping sauce.

Homemade Fried Pickles

Fried pickles are so easy and taste SO GOOD, you’ll want to make these everyday. The lightness of the coating crisps up perfectly as it surrounds tangy zippy dill pickles. They are a favorite among just about everyone. They’ll go quickly so stock up on your jars of pickles. You’ll be getting lots of demands for these.

These crispy little devils will take you back to those summer nights at the County Fair, or that time your were blown away when you had them at your favorite restaurant. Either way the indulgent combination of texture and flavor will make you want more. Whether you’ve never had them or your itching to go down memory lane these quick mouth popping appetizers will have you shouting for joy. They are just that good, and that easy and that quick!

Deep Fried Pickle Ingredients:

• Oil: You can vegetable, or canola oil, but Peanut oil is best.
• Dill pickle Slices: Buy a jar of pre-sliced pickles for quick prep.
• Flour: Try using self- rising flour for a lighter consistency.
• Cornstarch: Makes the outsides crispy good.
• Paprika: For a smokey flavor try smoked paprika.
• Onion Powder: Adds flavor.
• Garlic Powder: Important for that punch.
• Milk: Try using buttermilk for a thicker coating.
• Fry Sauce:  My famous fry sauce is easy to make or store bought, either will do.

How do you Make Fried Pickles From Scratch?

These fried pickles are easy to make and so fun to have with family and friends.

1. Heat: In a medium sauce pan heat 1/2 inch of oil on medium high heat.
2. Drain: Strain the pickles then pat dry with paper towels.
3. Whisk: In a medium bowl whisk all the dry ingredients together. Slowly add in the milk stirring till no lumps remain.
4. Dip: Dredge each pickle in the batter and  add to the hot oil.
5. Fry: Fry for 2-3 minutes or till golden and crispy. Remove with a slotted spoon and put on a paper towel. Serve immediately.

Tips and Variations for the Perfect Crispy Fried Pickle:

This recipe is like a blank slate, it’s so easy to change up and mix up you’ll be making these over and over again to see how many ways you can try them.

• Pickles: You can use any type of pickle, rounds, slices, halves, sandwich slices etc. Try using pickle spears for that fry look. You can cut your own, remember to keep them the same size and no bigger than 1/4 of an inch, they’ll be too big. You can use sweet pickles too, however, it just won’t have the salty tang of the dill.
• Dry: The most important step is to dry your pickles completely. This allows the batter to stick better and there will be less spattering when frying them.
• Air Fry: Yes you can use an Air Fryer for these. Preheat to 425, place in a single layer and cook for 7-10 minutes. Flip and cook an additional 7-10 minutes till golden and crispy.
• Fry: Keep your oil temperature the same, use a thermometer to know when it gets to temp and then allow for the oil to return to the right temperature between batches. If the oil is too cool, you’ll end up with soggy batter instead of crispy golden nuggets.
• Batter: You can use any variety of spices you’d like in your batter, try adding heat with some cayenne pepper or chili powder. Use Italian seasoning or BBQ seasoning to add variety. You can use a ranch powder or your favorite spice combination to spice it up.
• Sauce: Fry sauce is typically served with fried pickles, but we also love using Ranch. Try Blue Cheese, a Chipotle Sauce or your favorite Hot sauce. Possibilities are endless.

How to Store Leftovers and Reheat:

Fried pickles were invented in the Deep South in the 1960’s, so they have been around for awhile. If you want to keep your leftovers around use these tips:

• Fridge: Before storing make sure as much oil is drained as possible. Store in an airtight container or tightly covered on top of and separated by paper towels to help them from getting soggy.  Make sure they are completely cooled before putting in the fridge for up to 3 days.
• Reheat: The best way to bring back that nice crispy texture is warm them up in your oven. Place on a cookie sheet and broil for 1-2 minutes. Watch closely so they don’t burn.

More Amazing Appetizers:

• Crispy Onion Rings (Fried or Baked)
• Crispy Parmesan Fried Zucchini
• Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ranch
• Crispy Garlic Avocado Fries (Baked) 
• Crispy Cauliflower Fritters

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Fried Pickles Recipe

Fried Pickles are tangy dill pickles dipped in a smooth flavorful batter and fried till crispy golden brown. A sure fire winner for any appetizer or snack time!

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword fried pickles, fried pickles recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 People

Calories 119kcal

Author Alyssa Rivers

Ingredients

• oil for frying
• 1 16 ounce jar dill pickle slices
• 1 cup flour
• 2 Tablespoons cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 1/4 cup milk
• Fry sauce for dipping optional

Instructions

• In a medium saucepan add the oil 1/2 inch up the sides and heat to medium high heat. Drain the pickles and pat dry with a paper towel.
• In a medium size bowl whisk the flour, cornstarch, paprika, onion powder, and garlic powder. Pour in the milk and stir until lumps are out of the batter and smooth.
• Dip each pickle into the batter and add to the hot oil. Fry for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and put on a paper towel. Serve with favorite dipping sauce.

Nutrition

Calories: 119kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 247IU | Calcium: 61mg | Iron: 1mg

 

 

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Creamy Chicken Gnocchi Soup (Olive Garden Copycat)

Creamy Chicken Gnocchi Soup has a thick and rich broth with shredded carrots, celery, chopped spinach, gnocchi and chicken hidden throughout. This tastes even better than Olive Garden!

Bring restaurant quality soup to your home. I just love the Italian flavors in the slow cooker pasta e fagioli soup or creamy zuppa toscana too, so be sure to give them a try!

Creamy Chicken Gnocchi Soup

You guys are going to love the incredible creamy and rich broth. It is flavored with the perfect amount of seasonings and it even has one of my favorite herbs inside…. thyme. The added chicken and gnocchi (which I absolutely love) are so hearty.  When you add in the freshness of the shredded carrots, celery, and spinach this soup is full of flavor! Put this on your list of must try soups! You will not regret it.

This chicken gnocchi soup is full of flavor in every bite. The combination of the vegetables, creamy broth and gnocchi give this soup 5 stars. It is simple to make and so delicious! Make this a complete meal by serving this favorite olive garden soup with homemade breadtwists and a side salad asparagus salad with lemon vinaigrette or antipasto salad.

Ingredients to Make Gnocchi Soup:

This Olive Garden Copycat recipe has been on my list of soups to make for a few years now. I love all of Olive Garden’s Soups but their Chicken Gnocchi soup is awesome. The best part is that it is so easy to make! It comes together in less than 20 minutes.

• Butter: Use the butter to make the roux.
• Olive oil: Add to the pan with the butter onion and celery and garlic.
• Onion: I keep frozen diced onion in my freezer so that I can easily add it to any dish.
• Celery: Diced celery gives this soup a great crunch and fresh flavor.
• Garlic cloves:Minced garlic adds a deep Italian flavor.
• All-purpose flour: The flour makes a roux which gives the soup its consistency.
• Half-and-half: The creaminess of this soup.
• Chicken broth: Add as much as you like depending on how thin you like your soup. For a thinner soup use more broth.
• Fresh thyme: Earthy and a little bit sweet, with a slightly minty
• Shredded carrots: I love the sweet flavor the carrots add!
• Spinach leaves: Chopped so that you don’t have big pieces in your spoonful.
• Chicken breast: Diced and cooked chicken. Cut into pieces before cooking so it will cook quicker.  Cook it in a little bit of olive oil until it’s just done. Add a little salt and pepper to it if you like.
• Potato gnocchi: Hint- find this on the pasta isle.
• Salt and pepper: To taste!

How to Make Gnocchi:

Gnocchi is made from potatoes, flour, and eggs. It seems like an odd combination I would have never thought of, but I am so happy someone did!  Although it does take time to make from scratch, making gnocchi can be so fun!

When I am in the mood and I have the time, I enjoy making it myself.  However, it tastes great store bought too! If you are hoping to try it from scratch here is the breakdown:

1. Boil Potatoes: Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Once cooked, scoop out inside.
2. Combine: 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball.
3. Cook Gnocchi: Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Olive Garden Favorite Soup:

1. Make a Roux: In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Next, add the flour to create a roux and cook for another minute.
2. Add In Liquids: Slowly add the half and half and chicken broth and stir until it starts to thicken.
3. Spices and Ingredients: The thyme, carrots, spinach, chicken and gnocchi.
4. Simmer: Allow to simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add another can of chicken broth.) Salt and pepper to taste and serve immediately.

Tips for the Best Chicken Gnocchi Soup:

• Gnocchi: It is best to use mini gnocchi if you can find them (or make them mini), they’re the perfect size for soup.
• Sauce: Don’t let the sauce get too hot or it can separate. Continually stir the sauce to prevent any separation.
• Spinach: For best results use fresh spinach. The frozen spinach will become mushy in the soup over a long period of time.
• Vegetables: Dice vegetables small and the same size to have them cook through evenly  in time.

Variations:

• Substitutes for Gnocchi: A great substitution is pasta. The small shells or orzo are perfect for adding to this soup as well as rice.
• Protein: Substitute Italian sausage instead of chicken in the soup. Before adding it to the soup, brown the sausage at the beginning, then add it in.
• Vegetables: Sneak in extra vegetables like peas, zucchini or asparagus.
• Thicker Soup: Add extra cream to make it even richer.
• Chicken: To save time use pre-shredded, cooked chicken from the grocery store.

Slow Cooker Adaptations:

I would still definitely use cooked, diced chicken. Also, go ahead and sauté the veggies and garlic. Then put the chicken and veggies all together in the bottom of your slow cooker. Add the liquids and all the other ingredients except the gnocchi, half and half, and spinach. Cook on low for three to four hours, adding the gnocchi in for the last hour of cooking. Before serving, add the half and half and spinach and stir to combine. The spinach should wilt quickly. Serve.

How to Store Chicken Gnocchi Soup:

It is a bummer that this soup does not freeze well but it does reheat well. Place back on the stovetop and reheat on a low setting and slowly stirring it. This will help the soup from separating.

• Freezing: Unfortunately you cannot store this soup because of the dairy and gnocchi, it won’t freeze well. The gnocchi will become soggy and the dairy mixture will separate.
• Storing: If you are planning on lots of leftovers you can cook the gnocchi separately and add to individual servings.

Warm, Comforting Soups to Try:

• Creamy Sausage Tortellini Soup
• Crock-Pot Lentil Soup
• Slow Cooker Beef Bourguignon
• Cheeseburger Soup
• The Best Broccoli Cheese Soup

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Creamy Chicken Gnocchi Soup (Olive Garden Copycat)

Creamy Chicken Gnocchi Soup has a thick and rich broth with shredded carrots, celery, chopped spinach and gnocchi hidden throughout. This tastes even better than the Olive Garden!

Course Dinner, Main Course

Cuisine Italian, Italian American

Keyword creamy chicken gnocchi soup, gnocchi soup

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 8 Bowls of Soup

Calories 156kcal

Author Alyssa Rivers

Equipment

• Want to make this even easier? Here are a few products that I LOVE:
•  Calphasdon Cookware Set
• Cuisinart Stainless Steel
• Chopper Utopia Kitchen Cookied

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 cup onion diced
• 1/2 cup celery diced
• 2 garlic cloves minced
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1 14 ounce can chicken broth for a thinner soup use 2 cans
• 1 Tablespoon fresh thyme
• 1 cup shredded carrots
• 1 cup fresh spinach leaves chopped
• 1 cup diced cooked chicken breast I used rotisserie
• 1 16 ounce package potato gnocchi on the pasta isle
• salt and pepper to taste

Instructions

• In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.
• Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add another can of chicken broth.) Salt and pepper to taste and serve immediately.

Video

Notes

Updated on September 10, 2020

Originally Posted on September 7, 2016

Nutrition

Calories: 156kcal | Carbohydrates: 8g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 63mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg

 

 

 

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Instant Pot Beef Stew

Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Sauté the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!

For more cozy fall soups and stews, check out our Best Ever Chili, this Cream of Mushroom Soup, or this Slow Cooker Enchilada Soup.

Instant Pot Beef Stew

Gosh, if there were ever a soup that depicted cozy nights and hearty fall soups, it would be Instant Pot Beef Stew. Of course we love beef stew because it’s DELICIOUS, but we also love it because it has a little bit of everything. Beef? Check! Veggies? Check! Hearty? Check! Totally delicious??? Check check check!

While most versions of beef stew take hours to cook so the meat can tenderize, using the instant pot takes this three to four hour recipe down to a mere hour – tops. We saute stew meat in the bottom of the instant pot, and once it’s brown, cover it in big pieces of carrot, celery, onion, and potatoes.

The meat and veggies get drowned in broth, and then we will the instant pot go to town!

Ingredients in Instant Pot Beef Stew

• Olive oil. For beef stew, I like to cook the meat in a light olive oil – canola oil also works.
• Beef. You can use a chuck roast and cut it yourself, but I find it’s easiest to just buy stew meat already cut up and trimmed at the butcher counter.
• Veggies. For our version of Instant Pot Beef Stew, we use the classics – carrot, onion, celery, potatoes, and peas (at the end). You could also throw in some parsnips, green beans, or pearl onions if you want to up the veggie ratio.
• Garlic. Not much to explain here! Garlic. Always lots of garlic.
• Tomato paste. We love to use tomato paste in our beef stew because it helps to thicken the stew. It also has a really concentrated tomato flavor, so it adds a ton of flavor.
• Tomato puree. You could use tomato puree or canned tomatoes here. My kiddos don’t really like whole tomatoes, so I sneak them in this way. If you have canned diced tomatoes on hand, that works too!
• Seasoning. You don’ need much in terms of seasoning – we use LOTS of salt, a few bay leaves, a little bit of Worcestershire sauce, and just a pinch of sugar.
• Broth. You’ll want low-sodium beef stock or broth. We always use low-sodium so we can control the amount of salt that goes into our dish.

How to Cook Beef Stew Meat:

Beef stew meat is notoriously tough, so it’s important you give it enough time to cook. Also, we want to get as much flavor out of the beef itself, so it’s also important to sear the beef before you let it cook with the veggies and the broth. Usually this takes many hours, but since we are using the instant pot today, it’s only going to take about 35-40 minutes. Wild stuff!

How to Make Instant Pot Beef Stew:

1. Sauté the beef. Turn the instant pot to the sauté function. Season the beef with lots of salt and pepper. Add your oil to the bottom of the instant pot and then add half of the beef. Sauté until brown. Remove and sauté the rest of the beef.
2. Stir in tomato paste. Once the beef has cooked, add the beef you already cooked back to the instant pot. Add the beef broth and use a wooden spoon to scrape up the bottom of the pan. Stir in tomato paste, tomato puree, bay leaf, Worcestershire, sugar, and salt.
3. Add everything else. Place the veggies on top.
4. Cook! Put the lid on, and cook on high pressure for 30 minutes. Press the instant release button. Watch out!
5. Thicken the stew. Add a mixture of cornstarch and beef broth to the beef stew. Turn the instant pot back to saute and whisk in cornstarch mixture. Stir until thickened. Add in peas. Let the cook until thawed. Serve with lots of fresh parsley and crusty bread! Oh! And don’t forget to season with salt and pepper.

What to Serve with Instant Pot Beef Stew:

• Beef Stew is nothing without a little crusty bread. Try out this Miracle No Knead Bread – so delicious!
• If you’re looking for something green and refreshing, try out this easy Greek Salad.
• Looking for something indulgent? This Garlic Bread will hit the spot!

Can I Make Beef Stew In Advance?

Yes! Instant Pot Beef Stew is a great dish to make in advance. Just make from start to finish (don’t add peas). Cool completely and store in an airtight container. When you’re ready to serve, pour the beef stew in a pot and bring to a boil. Add in peas. Cook until thawed.

You can also heat the soup individually in microwave-safe bowls. Add the peas before you microwave.

More Delicious Stew Recipes to Try:

• Chicken Stew
• Beef Stew with Bacon 
• Best Ever Slow Cooker Beef Stew
• Tuscan Vegetable Chicken Stew
• Slow Cooker Beef Stew

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Instant Pot Beef Stew

Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Saute the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!

Course Dinner, Soup

Cuisine American

Keyword instant pot beef stew, beef stew, easy beef stew

Prep Time 5 minutes

Cook Time 1 hour

0 minutes

Total Time 1 hour 5 minutes

Servings 6 people

Calories 472kcal

Author Nicole Leggio

Cost $25

Equipment

• Instant Pot

Ingredients

• 2 lbs stew meat
• 1 tbsp kosher salt, divided
• 1/2 tsp freshly cracker black pepper
• 2 tbsp olive oil, divided
• 32 oz low-sodium beef stock
• 2 oz tomato paste
• 14 oz tomato puree
• 2 bay leaves
• 1 tsp sugar
• 1 tbsp worcestershire sauce
• 4 carrots cut into 2-inch pieces
• 5 medium yukon gold potatoes cut into quarters
• 1 large onion, chopped into 2-inch pieces
• 3 celery stalks cut into 2-inch pieces
• 2 tsp cornstarch + 1 tbsp water
• 1 cup frozen peas

Instructions

• Turn the instant pot on to the saute function. Season beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef.
• Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed.
• Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for 25 minutes. Manually release the pressure on the instant pot.
• Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a smal bowl. Slowly whisk in to the beef stew. Let the stew cook for another 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.

Nutrition

Serving: 1g | Calories: 472kcal | Carbohydrates: 46g | Protein: 43g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 1723mg | Potassium: 2078mg | Fiber: 8g | Sugar: 12g | Vitamin A: 7550IU | Vitamin C: 52mg | Calcium: 109mg | Iron: 7mg

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