Good Recipe

Instant Pot® Brunswick Stew

Brunswick stew is an Eastern NC favorite, made simple in the Instant Pot®!

INGRIDIENT

2 (14.5 ounce) cans whole peeled tomatoes

2 russet potatoes, peeled and diced, or more to taste

2 cups chicken broth

1 cup diced onion

¼ cup Worcestershire sauce

¼ cup apple cider vinegar

3 tablespoons ketchup

½ teaspoon red pepper flakes, or to taste

2 (6 ounce) bone-in chicken breast halves

¼ teaspoon seasoned salt, or to taste

1 dash ground thyme

ground black pepper to taste

1 (10 ounce) package frozen corn

1 (10 ounce) package frozen baby lima beans

1 (10 ounce) package frozen sliced okra

¾ cup shredded cooked pork, or to taste

DIRECTION

Step: 1

Combine tomatoes, potatoes, chicken broth, onion, Worcestershire sauce, vinegar, ketchup, and red pepper flakes in the pot of a multi-functional pressure cooker (such as Instant Pot®). Lay chicken breasts on top; add seasoned salt, thyme, and black pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 2

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid.

Step: 3

Remove chicken from pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine.

Step: 4

Remove skin from chicken, shred the meat off the bones, and return to the pot. Add pork. Seal cooker; select low pressure and cook until vegetables are heated through, about 15 minutes. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid.

NUTRITION FACT

Per Serving: 312 calories; protein 24g; carbohydrates 44.8g; fat 4.7g; cholesterol 48.9mg; sodium 941.5mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.

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