Best Meatball Stew In The Instant Pot Recipes

INSTANT POT MEATBALL STEW

Instant Pot Meatball Stew image

Instant Pot Meatball Stew Recipe is simple and delicious. Ready in just minutes, Meatball Stew Instant Pot Recipe is the perfect weeknight dinner idea.

Provided by Carrie Barnard

Time 18m

Number Of Ingredients 12

Ingredients

1.5 lbs frozen meatballs
1 medium onion (chopped)
3 celery ribs (sliced)
3 carrots (peeled and cut into large pieces. )
3 Russet potatoes (peeled and diced)
2 tsp minced garlic
6 oz can tomato paste
3 Tablespoons Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1 teaspoon Italian Seasoning
32 oz beef broth

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!

Nutrition Facts : Calories 446 kcal, Carbohydrate 32 g, Protein 25 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 1156 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 13 g, ServingSize 1 serving

EASY MEATBALLS

Easy Meatballs image

Provided by Instant Pot Recipe Collection Cookbook

Categories Main Course

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lb ground beef
1 egg (beaten)
3 tbsp Italian seasoned dry bread crumbs
1 clove garlic (minced)
1 tsp dried oregano
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
3 cups marinara (or tomato-basil pasta sauce)
Hot cooked spaghetti
Chopped fresh ((optional))
grated parmesan cheese ((optional))

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.

MEATBALL STEW IN THE INSTANT POT

Meatball Stew In The Instant Pot image

This stew turned out to be delicious. I wanted to quickly put together a meal that would be ready to eat in a short time. The meatballs were fully cooked. The vegetables were cut in chunks or larger pieces and the beef broth and onion soup mix supplied the flavoring. It would be easy to add other ingredients or spices you might...

Provided by J. White Harris

Categories Other Main Dishes

Time 31m

Number Of Ingredients 10

Ingredients

1 pkg (12 ounces) frozen fully cooked home-style meatballs
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 lb carrots, cut into chunks
1 large onion, chopped
4 clove garlic, thinly sliced
4 celery ribs, sliced
1 rutabaga, peeled, cut into chunks
1 can(s) (10-3/4 ounces) condensed tomato soup, undiluted
2 can(s) beef broth
1 envelope onion soup mix

Steps:

1. Place the meatballs, potatoes, carrots, onion, garlic, celery, and rutabaga in the Instant Pot.
2. Combine the tomato soup, beef broth, and onion soup mix and pour over meatball mixture.
3. Close the lid, be sure the steam release handle is set to SEALING, and press the MEAT/STEW key. The ADJUST key can be used to change the cooking time. I set the pressure to high for 11 minutes.
4. When it is done, wait another 10 minutes then push the CANCEL key and turn the steam release handle to VENTING. When the pressure has dissipated, carefully open the lid.
5. Tip: Using hot pads I lift the cooking pot from the Instant Pot and move it to the table and serve the food right out of the cooking pot.

MEATBALL STEW

Meatball Stew image

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

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.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.