Instant Pot Cowboy Stew | Ground Beef, Smoked Sausage, Potatoes & Beans скачать в хорошем качестве

Instant Pot Cowboy Stew | Ground Beef, Smoked Sausage, Potatoes & Beans

Continuing on with our “Summer of Soups/Stews” series… Today we’re making a huge pot of hearty and comforting smoky chipotle cowboy stew. More like a stoup as it thinner than a stew, but thicker than a soup. It’s absolutely delicious and makes a ton so be ready for leftovers! NOTES: • Sausage Choices: Smoked sausage could be any type of pre-cooked sausage that you like. I used a Hillshire Farms smoked andouille style in the video, but kielbasa or other type would be just fine. Beef, pork, turkey, chicken...your choice. Also note that most sausages like this are sold in 12-18 oz packages, so I just estimated one pound (16 oz) in the video. Feel free to use more or less to your preference. • Liquid Choices: I’m still using my smoky chipotle Better-than-Bouillon (BTB) in certain recipes. But you can substitute with regular beef, chicken, or a mix if you can’t find it in your grocery store. • Burping the Pot: This recipe filled the pot all the way to the MAX FILL line so stirring was a minor challenge toward the end. I stuck my spoon down the side of the pot to open up a pocket letting the broth get all the way to the bottom. • Why Did I Stir in the Diced Tomatoes, but not the Crushed Tomatoes? Depending on the thickness of everything else in the pot, I’ll decide when to stir in or simply layer on different ingredients. The goal is to keep thicker liquids that can clump, stick, or scorch away from the bottom while it comes up to pressure. Diced tomatoes are loose and the liquid is thin so they will mix nicely. Crushed tomatoes are more viscous and could be a problem if a glob is too close to the bottom. That’s why I usually like to let them sit up on top. Don’t worry, though! Once the thinner liquids start bubbling and steaming upwards, the top layers will be drawn downward and everything will mingle together. **This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!** IP Duo 6qt: https://amzn.to/434uiap Today’s Ingredients: 1 TB extra virgin olive oil 1 lb smoked sausage, ¼” sliced 1 lb ground beef 1 large onion, chopped 2 medium jalapeños, seeded & chopped 4 large cloves garlic, minced 1 TB chipotle powder 1 tsp ground cumin 1 tsp salt ½ tsp black pepper ½ tsp red pepper flakes (optional) 4 cups Better-than-Bouillon Smoky Chipotle broth (or substitute with beef or chicken broth) 1½ lbs Yukon Gold potatoes, ½” inch pieces (reds would also work) 2x 15.5 oz cans dark red kidney beans, drained & rinsed 15 oz can whole kernel corn, drained (or 1½ cups frozen) 14.5 oz diced tomatoes (preferably fire-roasted) 28 oz crushed tomatoes (preferably fire-roasted) S&P, to taste Optional Topping/Side: shredded cheddar, chopped scallions, sliced jalapeños, saltine crackers, hot sauce, etc. Instructions: 1. Preheat the Instant Pot on the highest SAUTÉ setting. Add olive oil when the display reads “HOT.” Add the sliced smoked sausage and cook, stirring once or twice, until lightly browned all over. Scoop to sausage out and reserve for later. 2. Add ground beef and onion to the pot. Cook, stirring every few minutes, until onion is translucent and meat is fully browned. 3. Add minced garlic, chipotle powder, ground cumin, salt, black pepper, and red pepper flakes. Cook, stirring continuously, for just another minute. No longer than a minute to avoid scorching the garlic. 4. Add 1 cup broth and deglaze the pot. Make sure to scrape up any stuck-on browned bits from the bottom to avoid getting a “BURN” warning later. 5. Add potatoes, kidney beans, corn, diced tomatoes, and reserved smoked sausage. Use a little broth to swish out the tomato can. Stir just to evenly distribute the ingredients throughout the pot. 6. Layer the crushed tomatoes evenly over the top without stirring it in. Use the remaining broth to swish out the can, pouring the liquid around the edges. [NOTE: The crushed tomatoes will mingle with everything else once the pot comes up to pressure. We just want to keep it away from the bottom to start so it doesn’t interfere with the thinner liquids at the bottom.] 7. Lock and seal the lid and cook for 5 minutes on high, followed by a 10 minute natural pressure release. Carefully release all remaining pressure before reopening the lid. 8. Stir and taste. Adjust seasoning if needed. Serve with optional toppings and ENJOY!