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Instant Pot Wisconsin Booyah


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes (plus NPR)
  • Total Time: 43 minutes
  • Yield: 12 servings 1x

Description

A chicken, beef and vegetable soup/stew that can be made quickly in your Instant Pot or slowly simmered all day in your slow cooker.


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 pound beef stew meat
  • 1 cup diced onion
  • 1 1/2 pound boneless, skinless chicken thighs
  • 1 1/2 tsp seasoned salt
  • 1/2 tsp black pepper
  • 3 cups chicken broth
  • 1 cup diced celery
  • 1 cup sliced carrots
  • 1 cup shredded cabbage
  • 1 pound cubed potatoes
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 bay leaf
  • 1 Tbsp Worcestershire
  • 1 tsp soy sauce
  • 1 cup frozen peas

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to saute setting. When display says HOT add in the oil and the beef. Brown the beef for about 5 minutes. Add in the onion and saute until soft. Add in the chicken and then season it with the seasoned salt and pepper. Pour in the broth and scrape the bottom of the pot to deglaze. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up perform a quick release and remove the lid.
  3. Add in the celery, carrots, cabbage, potatoes, tomatoes, green beans, corn, bay leaf, Worcestershire and soy sauce. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let the pressure release naturally for 15-20 minutes and then move the valve to venting. Remove the lid. Add in the peas. Shred the chicken.
  4. Salt and pepper to taste. Ladle soup into bowls and enjoy with oyster crackers. 

Slow Cooker Instructions:

  1. Heat a pan over medium high heat. Add in the oil and the beef. Brown the beef for about 5 minutes. Add in the onion and saute until soft. Transfer to the slow cooker.
  2. Add in the chicken, seasoned salt and pepper and broth. 
  3. Cover and cook on low for 4 hours. 
  4. Add in the celery, carrots, cabbage, potatoes, tomatoes, green beans, corn, bay leaf, Worcestershire and soy sauce. Cover and cook on low for another 4 hours. Remove the lid. Add in the peas. Shred the chicken.
  5. Salt and pepper to taste. Ladle soup into bowls and enjoy with oyster crackers. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes. To make in a 3 quart pot the recipe will need to be cut in half.

  • Category: Soup
  • Method: Instant Pot or Slow Cooker