This Instant Pot Peppery Radish Stew Recipe is just perfect for a quick, delicious and soul-warming meal on those chilly fall and winter evenings!
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Instant Pot Peppery Radish Stew Recipe
It is that time of year when the temperatures are dropping around the country and many folks are craving hearty soups and stews to take the chill off at dinner time.
Who doesn't love a good Instant Pot recipe? They are so easy to use and they make mealtime a total breeze!
If you aren't familiar with Instant Pots yet, they're basically the opposite of a slow cooker. Sure, you can throw a meal into a slow cooker before you leave for work in the morning and have a great home-cooked meal waiting for you when you get home.
But isn't it nice to be able to do the exact opposite, and throw everything into an Instant Pot when you get home - or any old time - and have dinner ready within 30 minutes or so?
It's the ultimate one-pot meal machine!
Instant Pot Peppery Radish Stew Recipe
We use a mix of watermelon radishes, purple daikon radishes, sweet potatoes, white potatoes, parsnips… you’ll want about 5 cups, you can go up or down about a cup and still have great results.
Ingredients
3 pound boneless chuck roast
4 to 5 cups quality stock or bone broth (our favorite is actually to use homemade chicken bone broth)
1 cup frozen peas
1 large onion
1 tablespoon avocado or olive oil
½ to 1 tablespoon thyme or a few fresh sprigs
Himalayan salt and pepper to preference
Directions
Set your Instant Pot to Sauté and add in the oil. Chop and sauté the onions until perfectly browned, then brown the meat on all sides. You can then add the stock/broth. Wash, peel and chop all your root vegetables then later on top of the meat.
Sprinkle with a bit more seasoning to preference. Double check the seal and then lock the lid in place. Switch your setting to the Meat/Stew setting and set for 70 minutes. The exact time needed for your cut of meat might vary depending on the exact size, shape and thickness.
Allow the Instant Pot to cook the stew all the way through. Once the 70 minutes is up, the pot will beep a couple of times and then start to count back up again as it slowly natural pressure releases (NPR).
Allowing the pot to NPR vs quick release of pressure, will help lock the moisture in the meat. This might take up to an additional 25 minutes, you can speed this up a little by carefully placing a cold wet cloth on top of the lid.
I add in the frozen peas after opening the pot to help cool it down a little bit before serving.
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Instant Pot Peppery Radish Stew Recipe
Ingredients
- 3 pound boneless chuck roast
- 4 to 5 cups quality stock or bone broth our favorite is actually to use homemade chicken bone broth
- 1 cup frozen peas
- 1 large onion
- 1 tablespoon avocado or olive oil
- ½ to 1 tablespoon thyme or a few fresh sprigs
- Himalayan salt and pepper to preference
Instructions
- Set your Instant Pot to Sauté and add in the oil. Chop and sauté the onions until perfectly browned, then brown the meat on all sides.
- You can then add the stock/broth. (I actually like to blend the broth with the cooked onions and herbs as shown in images 3 and 4, then pour over the meat).
- Wash, peel and chop all your root vegetables then later on top of the meat. Sprinkle with a bit more seasoning to preference.
- Double check the seal and then lock the lid in place. Switch your setting to the Meat/Stew setting and set for 70 minutes. The exact time needed for your cut of meat might vary depending on the exact size, shape and thickness.
- Allow the Instant Pot to cook the stew all the way through. Once the 70 minutes is up, the pot will beep a couple of times and then start to count back up again as it slowly natural pressure releases (NPR). Allowing the pot to NPR vs quick release of pressure, will help lock the moisture in the meat. This might take up to an additional 25 minutes, you can speed this up a little by carefully placing a cold wet cloth on top of the lid.
- I add in the frozen peas after opening the pot to help cool it down a little bit before serving.
Dave
Is it me, or are the radishes missing from the recipe? 😉
Jenn
Ha ha! No it's there in the intro - because you can use a variety of veggies - We use a mix of watermelon radishes, purple daikon radishes, sweet potatoes, white potatoes, parsnips…
you’ll want about 5 cups, you can go up or down about a cup and still have great results.
sophia
Really like it