There are days when I make fancy food, and there are days when I just need to get dinner on the table with minimal fuss.
This pressure cooker hamburger stew is for those days when I need to cook quickly–but I also forgot to shop for anything. So what I end up doing is defrosting some ground beef and scrounging around in the freezer to see what vegetables I have lying around.
This time when I made it, I happened to have carrots, corn and okra, which work really well together in this stew. But you could also use a package of frozen mixed vegetables and call it a day.
I haven’t had much luck making it with cauliflower which disintegrates, and broccoli which overcooks within that time frame. But other than that, I throw in whatever is lying around and it works.
THE RECIPE STEPS FOR THIS PRESSURE COOKER HAMBURGER STEW ARE:
- Break up clumps in the ground beef, do not need to brown (see video on Maillard Reaction to understand why not)
- Pour everything in except lemon juice
- 5 mins HP, 10 mins NPR
- Squeeze in lemon juice and go
EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PRESSURE COOKER HAMBURGER STEW
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Measuring cups
- Measuring Spoons
- Tomato Paste
- Tomato Sauce
- Apple Cider Vinegar
- 1 pound lean ground hamburger
- 5 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon chicken broth base
- 5-6 cups of mixed frozen vegetables such as
- 2 cups frozen corn
- 2 cups frozen okra
- 1 cup frozen carrots
- 3 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoons pepper
- 1 lemon juiced
- Turn the pressure cooker on to Sauté and when hot, add hamburger meat. Break up any clumps about 2-3 minutes. You do not need to brown the food, as the Maillard reaction in the pressure cooker will take care of this for you.
- Dump all remaining ingredients in except for lemon juice.
Cook on high pressure for 5 minutes and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Stir in fresh lemon juice and serve.
You can use frozen vegetables of your choice for this dish. Try to stay away from cruciferous vegetables such as broccoli or cauliflower that will cook down to mush, but corn, carrots, green beans, okra, onion, etc. all do well in this recipe.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
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This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.