I am a little late to the Insta Pot game, but I am pretty sure that this Peppery Radish Stew Recipe makes up for it where my Insta Pot readers are concerned. You will have to let me know how it fares if you try it at home!
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.
Insta Pot Recipes: A Peppery Radish Stew Recipe
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
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.