Dinner or Disaster? Only 25 minutes will tell…😎

I’m determined to adapt my favorite recipes for use in an Instapot™️. What, you say, is an Instapot™️? It’s a device that made pressure cooking less intimidating, but it also has other useful features such as making rice, yogurt and even cheesecake.

Here’s tonight’s BEFORE pic, followed by original recipe:

Beef Stew


Soups & StewsPrep Time: 30 minutes Cook Time: 120 minutes

Servings: 4 servings Source: Keyingredient.comINGREDIENTS2 pounds beef chuck, cubed

3 slices bacon, diced


1 Tablespoon sugar

salt & pepper

1 medium chopped onion

1 clove minced garlic

6 ounces tomato sauce

1 cup beef broth

1 bay leaf

pinch of thyme

½ cup burgundy wine

2 carrots, sliced

2 stalks celery, sliced

2 large potatoes, cubed

DIRECTIONS Fry diced bacon in large saucepan. Salt & pepper the beef. Dip beef in flour and brown in the bacon fat, adding oil if necessary.Sprinkle beef with the sugar, add onion, garlic & brown.Add the tomato sauce, beef broth, wine, bay leaf & thyme.Cook covered S-L-O-W-L-Y for one & 1/2 hours.Add carrots, celery & potatoes and cook until tender, adding water if necessary.

Will post shortly if my adaptation(s) were a success. Sure hope so! I’m starved 😎


All I did was to add the veggies so they cooked together with the meat.  Pressure cooked on HIGH for 25 minutes with a natural release.  Sure beats the 90 minutes to cook on top of your range.

Browning it all was a bit of a challenge and  I THOROUGHLY scraped bottom before beginning to pressure cook. 👌🏻