This recipe was Garen’s request for me to make in the Instant Pot so it was the first recipe that required more than 3 ingredients. I was a little leery since I’d never had Brunswick Stew and didn’t even know what to expect. As I always do when cooking something I don’t have a go-to recipe for, I went to Pinterest. I didn’t find an Instant Pot version I liked but I did find this slow cooker version from Rosie at i heart Recipes. I used this for an “outline” and tweeked it to work for what I had and to cook in the Instant Pot.
This recipe is fantastic. Really. I can’t make it up. Garen thought it was the best recipe I’ve ever made. The littles even liked it, making it even better in my book!!!
I used the Easiest Pulled Pork Ever recipe and shredded chicken that I made earlier in the day for it. You could easily use another recipe or even store-bought pulled pork.
Here it is- Brunswick Stew, Instant Pot Style
2 Cups Pulled Pork
2 Cups shredded chicken
1 Red onion, diced
1 Can Roasted Diced Tomatoes
6 Cups Chicken broth (I substituted 1 cup for juice from the pulled pork to use what I had)
Frozen okra, 12 oz
Frozen peas, 6 oz (half bag)
Frozen corn, 12 oz
Frozen lima beans, 12 oz
3 Small sweet potatoes, pealed and cubed
3 tbsp minced garlic
1 Cup BBQ sauce (I used half Rudy’s and half Sweet Baby Ray’s since that all I had)
2 tbsp Worcestershire sauce
2-1/2 tsp Seasoning salt
1/2 tsp Cumin
1 tsp Black pepper
Add all of the ingredients into the 8 qt Instant Pot bowl (if your Instant Pot is smaller, you may have to adjust the recipe to not fill it past the max fill)
Mix all ingredients very well
Put the lid on, close it completely, and close the vent
Press Manual setting and set for 15 minutes. It will take a long time to get pressured because it will be almost to the max fill line. It will shift from On to the number of minutes remaining to cook
Once time is up, let it natural release for 10 minutes before opening the lid. This ensures the meat is tender and juicy.
Open the lid. Check to make sure the potatoes are cooked completely. The meat was already cooked so the main thing is that you’re letting the veggies cook and that everything soaked up the wonderful flavors.
Like I said, this stuff is wonderful. It’s not your typical soup/stew and I’m soooo glad Garen wanted me to try this recipe out!
On Friday I turned 35 and one of the awesome gifts I got was an Instant Pot. Garen got it for me. He also got me a new diamond bracelet so he’s officially the best husband EVER. He knew that I’d never buy one of these myself. Plus, he also knew that I’d never get it out of the box and going on my own. Technology and I have a love-hate relationship. I love it but hate how intimidating it is to me.
We got it going yesterday afternoon with the water test and I cooked my first frozen chicken last night. It worked like a charm. And just like that, I was hooked…. just like everyone else that has one and has tried it.
Today I took advantage of the day at home and cooked up a round of food to get us started including:
Boiled eggs in the Instant Pot are a perfect way to get started with your Instant Pot. If you’re like I was in the beginning, you’re just a little bit nervous. Starting with a simple recipe like this will make you feel confident when they turn out perfectly……or at least it did me!
I think these are technically steamed rather than boiled but they turn out better than I evermade by boiling because they’re all consistently cooked with the pressure.
They peel sooooomuch easier than the ones I’ve made boiling.
They save me a ton of money because I had been buying the boiled eggs from Sam’s Club- two dozen for $8.78. Now I can buy a two 18-packs for $5.86 and cook one almost as fast and for a fraction of the cost. When I’m on Weight Watchers, boiled eggs are a go-to snack and breakfast food because they’re so healthy, easy, and fast.
I cooked 18 at a time but could’ve easily done two dozen the same way.
Some of the eggs cracked- making them a little “uneven” looking but they taste the same. I’m assuming that this happened because they had small cracks that I didn’t see before I cooked them.
At this point you’re probably ready for me to tell you the recipe. Here it is, even though it’s really too simple to even be considered a recipe!
1-2 dozen eggs
1 Cup Cold Water
Put your trivet in the Instant Pot and gently put the eggs on it, stacking them as necessary.
Add 1 Cup of cold water to the bottom of the Instant Pot
Secure the lid and set the valve to seal
Cook on Manual for 8 minutes
Allow the eggs to Natural Release for 2 minutes and then Quick Release
Quickly remove the eggs to an ice bath to cool off
Peel and store in an airtight container in the refrigerator for up to one week.
Now you can enjoy your boiled eggs. Happy Instant Potting!