This Hamburger Stew can be made easily in the Instant Pot with any frozen vegetables that you have on hand! It's family-friendly and done in 30 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Turn the Instant Pot on to Sauté and when hot, add the hamburger meat. Break up any clumps and allow to cook for 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.
Put in all remaining ingredients 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.
- The chicken broth base is for a depth of flavor.
- 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.
- Use the lemon juice last. It is for the okra to reduce the stickiness that comes from cooking okra.
- There is enough liquid in the vegetables and meat that I don't use any extra liquid. It is easier to put a splash of water or stock in than to have to wait for the Instant Pot to reduce it on the saute method.
Serving: 1g | Calories: 192kcal | Carbohydrates: 20g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 791mg | Fiber: 3g | Sugar: 3g