🍲Instant Pot Brunswick Stew Recipe
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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This information is per serving.
Saturated Fat0.1 g
Trans Fat0.2 g
Unsaturated Fat0.2 g
Instant pot Brunswick stew recipe. Brunswick stew is a traditional Southern dish that originated in the Maryland region. The recipe for this hearty dish includes a lot of chicken, vegetables, and pork to make this a one-pot meal that everyone will enjoy. This is not only filling but is also nutritious because it contains ample amounts of lean protein, low-fat dairy, and complex carbohydrates.
What is a Brunswick stew?
Brunswick stew is a traditional Southern dish usually made with meat, vegetables, and potatoes.
It was created by the people of Brunswick County, Virginia in the 18th century.
A Brunswick stew recipe typically includes:
– shredded beef (or pork)
– yellow onion
– canned tomatoes
– chicken broth
What are the benefits of using a pressure cooker to make a Brunswick stew?
A pressure cooker is a type of pot that cooks food by boiling water. The pressure cooker has a lid with a valve, which lets out steam from the pot. It also contains a regulator to control the pressure inside the pot.
The benefits of using a pressure cooker are:
-It can cook food faster than other methods
-It can seal in flavors and nutrients
-It saves on energy because it doesn’t need to heat up as much water as other cooking methods.
What is the difference between stew and soup?
Stew is a dish that is made by simmering meat and vegetables in liquid. It typically contains chunks of meat, vegetables, and other ingredients. Stews are usually thickened with flour or other starches, which may include rice or cornmeal.
Soup is a liquid that contains pieces of solid food. It can be served hot or cold and it can be eaten as a meal or used as the base for other dishes such as salad, casseroles, etc.
Instant Pot Brunswick Stew Recipe
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- 2 cans (14½ oz (435 ml)) each whole peeled tomatoes
- 2 cups (500 ml) chicken broth
- 1 cup diced yellow onion
- 1/4 cup (60 ml) Worcestershire sauce
- 1/4 cup (60 ml) apple cider vinegar
- 3 tablespoons ketchup
- 1/2 teaspoon red pepper flakes
- 2 bone-in chicken breast halves
- 1/4 teaspoon seasoned salt
- dash of ground thyme
- freshly ground black pepper, to taste
- 1 10 oz (300 g) package frozen corn, thawed
- 1 10 oz (300 ml) frozen lima beans, thawed
- 3/4 cup cooked shredded pork
In a 6-quart (6 L) instant pot, combine tomatoes, chicken broth, onions, Worcestershire sauce, vinegar, ketchup, and red pepper flakes. Mix well. Top with chicken breasts, then add seasoned salt, thyme, and black pepper.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Using tongs, remove cooked chicken breasts from the cooker and transfer them to a large plate. Allow them to cool.
Place corn and beans in the instant pot. Stir well to combine.
Remove skin from the chicken, discard the bones, then shred the meat and return to the pot. Stir in shredded pork.
Close the cooker and lock the lid. Set the machine to cook at low pressure. Set the timer to cook for 15 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Transfer Brunswick stew to a large plate. Serve hot.