I adapted my favorite beef stew recipe to make it Whole30 compliant and made it cook much faster by using my Instant Pot. It cooks in 20 minutes + 15 minutes natural pressure release compared to 2 3/4 hours cooking time on the stove.
I adapted my favorite beef stew recipe to make it Whole30 compliant and made it cook much faster by using my Instant Pot. It cooks in 20 minutes + 15 minutes natural pressure release compared to 2 3/4 hours cooking time on the stove.
Turn Instant Pot to saute function. When it is hot, add oil. Cook the meat in batches so it is not too crowded. Season with salt and pepper as it cooks. (If you prefer, you can brown the meat in a large skillet on the stove instead.)
Add all ingredients, except the starch, to your 8 quart Instant Pot.
Place lid on pot and set to sealing. Put on manual/pressure cook setting for 20 minutes.
When time is up, let pressure release naturally for 15 minutes.
Quick release any remaining pressure and remove lid. Set IP to saute function. Combine the starch with a little water in a small bowl or measuring cup and whisk to combine. Add slowly to stew while stirring, to thicken.
Blend with an immersion blender in a wide mouth mason jar all ingredients, except herbs for approximately one minute. Start with the immersion blender at the bottom of your jar working your way up to the top. Don't start moving your blender upwards until you see it thickening up.
Incorporate the herbs during the last 15 seconds or it will turn your ranch green. Store in the fridge for up to one week.
Recipe Notes
A large handful of fresh herbs of your choice can be used in place of dried parsley. Our favorites are cilantro, parsley and dill.
If your ranch is too thin:
Make sure you are using full fat canned coconut milk. If you want a dip like consistency use only the solid cream, but for a dressing, use the cream and the liquid. It may also thicken up just being in the fridge for a few hours.
Make sure you're using an immersion blender for guaranteed success.
Use a small container, like a mason jar or salad dressing container.
HERE IS THE TRICK TO SAVING YOUR DUMP RANCH... If your ranch never thickens it probably didn't emulsify properly. Just add another egg! Yep, that's all it takes to quickly save all those ingredients.
This was my first attempt at spaghetti sauce in my Instant Pot. It might change later, but this was really good. The kids came back for seconds and thirds!
Put 1 cup of water into bottom of Instant Pot. Put sausages into water or onto trivet. (Mine were frozen and I put right into the water.) Cook on high pressure for 1 minute. Let pressure naturally release for 10 minutes or so.
Remove sausages from the pot, but leave cooking water in the pot for additional flavor.
Add all remaining ingredients to pot. Pressure cook for 5 minutes. Let pressure naturally release for 10 minutes or so.
Meanwhile, slice the sausage. You can either add it to the sauce or serve it on the side. I chose to serve it with some pasta and Parmesan.
Stir and taste; add additional seasoning, if desired.
Set Instant Pot to saute. Wait for it to heat up (it will say "hot").
Season meat on both sides with salt and pepper. Add a little oil to the pot and sear meat for 10 minutes per side.
Hit cancel button.
Add 1 1/2 cups water to pot, along with the remaining ingredients. Set to manual pressure for 60 minutes. When time is up, release pressure naturally for 20 minutes.
If you have a 3 lb. roast, cook for 75 minutes. You don't need to change anything else.
If you would like, you can make a gravy from the broth. Remove the roast and put on a platter. Set the Instant Pot to saute. Combine a couple tablespoons of cornstarch or potato starch with enough water to make a thin paste. Drizzle it into the broth as you whisk continuously, until thickened.
This beef stew is thick with a deliciously flavored broth and lots of meat and veggies. If you plan ahead, it can be cooked in the crockpot after the meat and veggies are browned in pan. If you need to avoid gluten, wheat or soy, substitute a flour that is safe for you and make sure to use Better Than Bouillon organic beef base.
Put flour, salt & pepper in large Ziploc bag. Heat oil over medium heat in a large Dutch oven. Place meat in bag with the flour mixture and shake until well coated.
Shake off meat pieces and add them to the oil. Cook, stirring occasionally, until slightly browned.
Add onion to the remaining flour in the bag. Add onion, carrot and celery to the pot. Cook, stirring occasionally, to slightly cook the vegetables, about 5 minutes. Add parsley, thyme, water and Better than Bouillon organic beef base.
Cover and cook over low heat for 1 1/2 hours, stirring every 15 minutes or so.
Add diced potatoes, carrots and onions. Cook for another 45 minutes or until potatoes and carrots are tender.
Combine flour, baking powder, salt, cream of tartar, baking soda, and milk powder. Cut in 1/3 cup butter. Add milk and cheeses. Stir together until soft dough forms. Drop by spoonfuls on a greased cookie sheet. Bake for 10-12 minutes.
While the biscuits are baking, melt butter and stir in garlic powder and parsley flakes. Brush over warm biscuits.
Recipe Notes
You can also use 2 cups baking mix (like Bisquick) instead of the flour, baking powder, salt, cream of tartar, baking soda, nonfat dry milk and 1/3 cup butter.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Â Obviously, you should not eat spelt if it is a problem for you.
Thick, hearty and flavorful. Â You can substitute other kinds of seafood and make it into a seafood chowder if you prefer. Â I added shrimp and lobster in place of some of the clams in the 2 photos of the chowder in the pan.
Using at least a 4 qt. saucepan, add onion, fennel, carrots, parsley, butter and bacon to pan. (The photo is of a 4 quart pan with this recipe.) Cover pan and cook on medium heat until veggies are cooked down, for about 15 minutes. In the meantime, boil potatoes in a separate covered pan for about 10 minutes or until slightly tender. When potatoes are tender, drain and set aside.
Add cayenne pepper, white pepper, black pepper, salt and chicken base to the veggie mixture. Add heavy whipping cream, and milk, and allow to come to a boil.
Drain clams and reserve 3/4 cup clam juice. Set clams aside. Combine reserved clam juice and cornstarch. Add to veggie mixture once it comes to a boil. Stir and cook over medium heat to thicken. Remove from heat and add clams and potatoes. Taste and add additional seasoning if needed. Serve.
In a saucepan, melt butter and add onion and celery. Cover and cook on medium heat, stirring occasionally, so it does not burn,
While that is cooking, dice the potatoes and begin boiling those in some water, about 2 cups, but no need to measure. When the potatoes begin boiling, turn the heat down and check occasionally to see if they are tender. When they are tender, drain and set aside.
When onions and celery are tender, combine cornstarch with 1 cup water. Add to pan with chicken base and milk. Stir so there are no lumps. Add salt, pepper and parsley as it cooks. Cook over medium heat, stirring often, until it is thickened as desired. Add potatoes and stir in. Rewarm for a few minutes, if necessary, and serve.
Suggested garnishes are fresh parsley or cilantro, shredded cheese of your choice, bacon (cooked and crumbled) or croutons (be careful of the croutons if gluten free or wheat free).
