Pressure Cooker Veggie Beef or Chicken Stew: A Cozy Meal from Your Home Kitchen
A delightful pressure cooker stew bringing together tender veggies and your choice of beef or chicken for a comforting home-cooked meal.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 2 tablespoons olive oil or butter for that cozy start
- 1 medium onion diced up to melt sweet and soft
- 2 cloves garlic minced fresh for that punch of taste
- 2 stalks celery diced for some crunch and freshness
- 2 medium carrots sliced adding color and mild sweetness
- 1 medium potato diced to make it hearty and filling
- 1 cup chopped cabbage for a little leafy goodness
- 1 cup green beans sliced into 1-inch pieces for snap and texture
- ½ cup uncooked corn kernels fresh or frozen for that pop
- ½ cup peas fresh or frozen to round things out
- 1 can diced tomatoes (14.5 oz) kicking in some tang and depth
- 4 cups vegetable or beef broth to bring it all together nice and warm
- 1 tablespoon tomato paste for richness
- 1 teaspoon sugar helps balance acidity so it ain’t too sharp
- 1 teaspoon salt to bring out flavors
- ½ teaspoon black pepper for a mild kick
- ½ teaspoon paprika giving a smoky touch
- ½ teaspoon dried thyme for that subtle herby note
- 1 bay leaf adding depth you might not notice but gotta have
- Pinch red pepper flakes if you wanna add a little spice
- ½ cup well-cooked beef or shredded chicken tossed in late for richness
Instructions
Instructions
- First, heat up that olive oil or butter in your pressure cooker on medium heat till it’s warm and glistening.
- Throw in your diced onion and sweat it out until it’s translucent and smells sweet, about 5 minutes. You’ll notice the steam cues starting here.
- Add minced garlic and give it a quick stir till fragrant, about 1 minute.
- Next, toss in celery, carrot slices, and diced potato. Cook ’em about 5-7 minutes so they soften a bit but don’t mush up.
- Add your cabbage, green beans, corn, and peas right into the pot. Watch how the colors brighten up instantly.
- Pour in the broth or water just enough to cover everything. Then stir in diced tomatoes, tomato paste, sugar, salt, pepper, paprika, thyme, bay leaf, and red pepper flakes.
- Seal the lid on your pressure cooker making sure that sealing ring is in place. Hit high pressure and wait for that float valve to pop up, then you’ll hear the valve hiss as the steam builds. Cook for 10 minutes.
- After cooking, turn off the heat and let the natural release do its thing. Don’t rush this part—the gradual steam release keeps your meat tender and veggies perfect. When the float valve drops down, open the lid and if you want, stir in cooked beef or chicken to warm through.
Notes
Store leftovers in airtight containers in the fridge and eat them within 3-4 days for best taste.
If you freeze leftovers, separate into meal-sized portions so you can defrost just what you want to eat.
Reheat gently on the stove or in a microwave, adding a splash of broth or water to keep it moist.
Use ice cube trays to freeze small portions of broth separately for soups or other recipes later.