Lake Superior Chicken And Beef Booyah Stew Instant Pot Recipes

INSTANT POT WISCONSIN BOOYAH

Steps:

• Turn Instant Pot to saute setting. When display says HOT add in the oil and the beef. Brown the beef for about 5 minutes. Add in the onion and saute until soft. Add in the chicken and then season it with the seasoned salt and pepper. Pour in the broth and scrape the bottom of the pot to deglaze.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up perform a quick release and remove the lid.
• Add in the celery, carrots, cabbage, potatoes, tomatoes, green beans, corn, bay leaf, Worcestershire and soy sauce. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let the pressure release naturally for 15-20 minutes and then move the valve to venting. Remove the lid. Add in the peas. Shred the chicken.
• Salt and pepper to taste. Ladle soup into bowls and enjoy with oyster crackers.
• Heat a pan over medium high heat. Add in the oil and the beef. Brown the beef for about 5 minutes. Add in the onion and saute until soft. Transfer to the slow cooker.
• Add in the chicken, seasoned salt and pepper and broth.
• Cover and cook on low for 4 hours.
• Add in the celery, carrots, cabbage, potatoes, tomatoes, green beans, corn, bay leaf, Worcestershire and soy sauce. Cover and cook on low for another 4 hours. Remove the lid. Add in the peas. Shred the chicken.
• Salt and pepper to taste. Ladle soup into bowls and enjoy with oyster crackers.

TRADITIONAL WISCONSIN BOOYAH

Steps:

• In a large Dutch oven or stockpot, heat olive oil to medium-high. Add chicken, stew meat, and onion. Let the meat brown, stirring occasionally, for about 5 minutes.
• Add salt, pepper and water. Stir to combine and bring to a boil.
• Cover the pot and reduce heat. Simmer for two hours. Break up/shred meat, if needed.
• Add celery, carrots, potato, cabbage, tomatoes, frozen vegetables, bay leaves, additional water, Worcestershire sauce and soy sauce
• Cover pot and simmer for an additional two hours.
• Remove bay leaves before serving with oyster crackers.

BOOYAH

Steps:

• Pat beef and chicken dry with paper towels and season with salt and black pepper.
• Heat oil in large Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove the skin and discard it.
• Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
• Reduce heat to low and simmer, covered, until chicken registers 175° F, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate.
• Continue to simmer stew until beef is tender, about 1-1/4 hours longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Remove beef bones and bay leaves; discard.
• Strain broth through fine-mesh strainer; discard solids. Allow liquid to settle, about 5 minutes, then skim off fat and return liquid to pot.
• Add shredded beef, cabbage, tomatoes, rutabaga, 1-1/4 teaspoon salt, and 1 teaspoon pepper to liquid and bring to boil. Reduce heat to medium-low and simmer until rutabaga is translucent around edges, about 15 minutes.
• Stir in potatoes and carrots and cook until vegetables are tender, about 20 minutes. Add chicken and peas, and simmer until heated through, 2 to 3 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot.

BOOYAH THE SOUP

Steps:

• Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
• Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
• Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
• Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
• Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
• Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
• Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
• Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
• Just before serving add beer.