Meatball Stew In The Instant Pot Recipes

MEATBALL STEW

Steps:

• In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

MEATBALL STEW

Steps:

• Combine and cook meatballs
• Chop vegetables and place in large pot or slow cooker
• Add remaining ingredients and stir to combine
• Stir in meatballs
• Stovetop: Bring to a boil and cook for 10 minutes, reduce heat to low and simmer 1 hour or until vegetables are tender
• Slow Cooker: Cover and cook on low for 4-5 hours or until vegetables are tender

EASY MEATBALLS

Steps:

• Combine beef, egg, bread crumbs, garlic, oregano, salt, black pepper and red pepper in medium bowl; mix gently. Shape into 16 meatballs (1 1/2-inch).
• Pour pasta sauce into Instant Pot®. Add meatballs to sauce; turn to coat and submerge meatballs in sauce.
• Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
• When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.

INSTANT POT MEATBALL STEW

Steps:

• Combine everything in the Instant pot.
• Stir to combine.
• Add the lid, set the valve to sealing.
• Cook on high pressure for 8 min.
• Do a quick release to release the pressure from the instant pot by moving the valve from the sealing position to the venting position.
• Stir and serve immediately while warm. Enjoy!

INSTANT POT® SWEDISH MEATBALLS

Steps:

• Combine ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl; mix until well combined. Use a spring-hinged scoop to form about 12 meatballs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil; heat until butter is melted. Cook meatballs in the hot fat until browned on all sides, about 4 minutes. Work in batches if necessary. Transfer browned meatballs to a shallow dish and loosely cover with foil.
• Pour broth into the pot and scrape off all the browned bits from the bottom of the pot using a wooden spoon. Mix in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Return meatballs to the pot and coat with the sauce.
• Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 7 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Transfer meatballs carefully to a shallow dish and cover loosely with foil.
• Whisk together remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl. Stir into the pot and simmer until thickened, 3 to 5 minutes. Serve meatballs with sauce and garnish with parsley.

HEARTY MEATBALL STEW

Steps:

• For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
• For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

OLD-FASHIONED SLOW COOKER MEATBALL STEW

Steps:

• In a large bowl, combine the eggs with the dried minced onion, breadcrumbs, Worcestershire sauce, and salt and pepper. Add the meat and mix with your hands to blend thoroughly.
• Shape the meat mixture into meatballs about 1 1/2 inches in diameter.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Arrange the meatballs in the hot oil and cook for about 15 minutes, frequently turning to brown all sides.
• While the meatballs are browning, prepare the vegetables. Peel the potatoes, if desired, and cut them into 1/2-inch cubes. Peel the carrots and slice them into 1/2-inch rounds. Chop the celery and onion.
• Put the potatoes, carrots, and celery in the slow cooker. With a slotted spoon or spatula, transfer the browned meatballs to the slow cooker.
• Put the onions in the same skillet used for the meatballs. Place the skillet over medium heat and cook the onions until they have browned, or about 5 minutes. The caramelization from the onions adds flavor to the dish. If you're short on time, skip this step.
• In a bowl, combine the cream of mushroom soup and tomato soup. Stir to blend. Pour the soups over the meatballs and vegetables.
• Cover the pot and cook on low for 6 to 8 hours, or about 3 to 4 hours on high. Taste and adjust seasonings before serving.
• Serve the meatballs stew with crusty French bread or hot baked buttermilk biscuits . For a well-rounded meal, add some simply dressed greens or a tossed salad .