Best 3 Instant Pot Brunswick Stew Recipes

INSTANT POT® BRUNSWICK STEW

Instant Pot® Brunswick Stew image

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

Provided by Ross Iversen McLeod

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

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

Steps:

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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Remove chicken from pot and set on a plate to cool. Place corn, lima beans, and okra into the pot and stir to combine.
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 Facts : Calories 312.2 calories, Carbohydrate 44.8 g, Cholesterol 48.9 mg, Fat 4.7 g, Fiber 7.3 g, Protein 24 g, SaturatedFat 1.2 g, Sodium 941.5 mg, Sugar 10.6 g

EASY BRUNSWICK STEW

Easy Brunswick Stew image

Easy Brunswick Stew is a thick and hearty mix of pulled pork, chicken (or turkey), vegetables, seasonings, tomato sauce, and BBQ sauce. It has an ingredient list that is a little on the long side, but it's really just a dump and heat recipe that doesn't take long at all.

Provided by Christin Mahrlig

Categories Soup

Time 35m

Number Of Ingredients 15

Ingredients

4 tablespoons butter
1 medium onion, (diced)
1 clove garlic, (minced)
1 1/2 cups frozen lima beans
1 (14 1/2-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
3/4 cup BBQ Sauce
1 1/2 to 2 cups chicken broth
1 1/2 cups frozen corn
1/2 teaspoon tabasco sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 1/2 cups diced cooked chicken or turkey
1 pound pulled pork

Steps:

Melt butter in a Dutch oven over medium heat. Add onion and garlic and cook 5 minutes.
Add lima beans and cook 2 minutes.
Add diced tomatoes, tomato sauce, BBQ sauce, and chicken broth. Simmer 15 minutes.
Add corn, seasonings and meats and simmer 5 more minutes.

Nutrition Facts : Calories 318 kcal, ServingSize 1 serving

INSTANT POT BRUNSWICK STEW

Instant Pot Brunswick Stew image

This traditional Southern stew is the perfect combination of delicious tomato broth, hearty vegetables and rich luscious meat. While it's not as thick as many stews, it's one recipe that's sure to fill even the hungriest bellies.

Provided by Food Network Kitchen

Time 1h

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 pound chuck roast, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 medium carrots, chopped
2 stalks celery, chopped
1 medium onion, chopped
One 28-ounce can diced tomatoes
2 tablespoons light brown sugar
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
One 12-ounce smoked ham hock
1 cup frozen corn
1 cup frozen lima beans
1 cup frozen peas
1 russet potato, peeled and cut into 1/2-inch pieces
Bread, cornbread, biscuits or saltine crackers, for serving

Steps:

Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 3 to 4 minutes. Sprinkle the beef with 1 teaspoon salt and a generous amount of pepper. Add 2 tablespoons of the oil to the pot and sear the beef on all sides until golden brown, 7 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon.
Add the remaining 1 tablespoon oil to the pot with the carrots, celery and onion and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the tomatoes, sugar, tomato paste, Worcestershire, hot sauce, 2 teaspoons salt and a few grinds of pepper and stir until combined. Add the beef, ham hock, corn, lima beans, peas, potatoes and 2 cups water and stir to combine.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Remove the ham hock, cut off any meat and return it to the stew; discard the bone. Season the stew with salt and pepper and serve with bread, cornbread, biscuits or saltine crackers.