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.
Insert inner pot into Instant Pot and press saute button. Wait for the machine to say "HOT".
Add oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally.
Add remaining ingredients and close lid. Set valve to "Sealing". Cook on high for about 5 minutes (1/2 the cooking time on the package of pasta you are using).
Let pressure naturally release at end of cooking time for 10 minutes. Manually release remaining pressure and remove lid. Stir and serve.
If you would like, you can add or substitute some cooked shrimp at the end of cooking. We don’t normally have it on hand, so I left it out of the recipe.
Press saute on Instant Pot and wait until it says "HOT".
Add oil to inner pot, along with chicken and sausage. Cook until chicken is done, about 5 minutes. Remove with slotted spoon and set aside.
Add onions, bell pepper, celery, and garlic. Cook and stir until onion is translucent. Add additional oil as needed.
If there is anything stuck to the bottom of the pan, add a little water to deglaze before continuing on.
Add remaining ingredients. Put lid on and set to "Sealing". Cook at high pressure for 7 minutes.
Let pressure naturally release for at least 10 minutes before manually releasing remaining pressure.
This was very good served with Cholula hot sauce and Monterey Jack cheese. (Probably not authentic, but good anyway.)
Recipe Notes
Emeril's Essence Creole Seasoning:
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
Set Instant Pot to saute. When it says HOT, add oil.
Add ground beef, onions and garlic to pot. Cook until meat is browned, stirring to break up meat. Season with salt, pepper, thyme and Worcestershire sauce as it is cooking.
Add tomato paste, water and beef base. Stir to scrape up any bits stuck to the bottom of the pot. Add elbows. Press cancel to stop Saute.
Lock lid in place and seal valve. Cook on high pressure for 4 minutes. (Cook time may vary with the kind of pasta you choose to use). Quick release the pressure. Stir in half of the cheese. Serve remaining cheese on the side.
