Instant Pot Kentucky Burgoo–a big pot of meat and vegetables that tastes oh so good and feeds a crowd!
Instant Pot Kentucky Burgoo
What a fun word! Burgoo! It makes me feel a little silly to say it out loud. Burgoo is a stew-like concoction of a variety of meats and vegetables. It’s a Kentucky tradition and is often cooked in huge quantities in a kettle. It can frequently be found at barbecues, political events and on Derby Day. Nobody knows for sure the origin of the word burgoo but there are several theories out there. One is that it’s from a mispronunciation of the word barbecue or perhaps ragout. Whatever its origin I’m glad it’s here because it is so tasty!
My version of Burgoo is made in the Instant Pot (or course!) and has beef, chicken, cabbage, okra and lima beans (and more). If you’re thinking “I don’t think I’ll like it” then I want to tell you, I really think you should give it a shot. I’m usually on the fence about some of these ingredients but when all simmered together they taste so good.
How to Store and Freeze
This recipe for Instant Pot Kentucky Burgoo makes a lot!!! The 6 quart pot was almost completely full…that’s close to 24 cups of stew. If you don’t have a crowd to feed then I suggest sharing this with another family, saving half for another day or halving the recipe. It’s excellent as a Sunday dinner when you want lunches for the coming week.
- Refrigerate leftovers in an airtight container(s) for up to 3 days.
- Freeze in ziploc freezer bags or airtight containers, leaving about 1/2-inch of space to allow for expansion. Freeze for up to 3 months.
- To reheat, allow to thaw in the refrigerator first.
More Recipes You’ll Love…
Instant Pot “Free” Soup—This soup has zero points on weight watchers plans!
Instant Pot Dolly Parton’s Stone Soup—a nourishing soup with cabbage and other veggies and a bit of smoked ham hock.
Instant Pot Empty Your Pantry Soup—There are lots of substitutions and ways to mix and match this soup.
Kentucky Hot Brown Sandwich—an open faced turkey sandwich on Texas toast drizzled with a Romano cheese sauce and topped with crispy bacon.
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A big pot of meat and vegetables that tastes oh so good and feeds a crowd!
- 2 cups chicken broth
- 1 pound beef stew meat
- 1 small 3-4 pound whole chicken
- 1 pound potatoes, peeled and cut into cubes
- 2 medium carrots, peeled and sliced
- 1 cup diced onion
- 2–3 cups chopped cabbage
- 1 (14 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 cup frozen lima beans
- 1 cup frozen okra
- 2 (8 oz) cans tomato sauce
- 3 Tbsp Worcestershire sauce
- 1 to 1 ½ tsp kosher salt
- ½ tsp black pepper
- ⅛ tsp cayenne pepper
- Clean out cavity of chicken and rinse. Pour broth into Instant Pot. Add the stew meat and the chicken (breast side down) into the pot. Lightly salt and pepper the chicken.
- 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 let the pot sit for 10-15 minutes and then move the valve to venting. Remove the lid.
- Carefully remove the chicken and set on a cutting board.
- Add potatoes, carrots, onion, cabbage, corn, tomatoes, lima beans, okra, tomato sauce, Worcestershire sauce, kosher salt, pepper and cayenne pepper into Instant Pot with the broth and beef.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes.
- While its cooking, debone the chicken and remove the meat. When time is up move valve to venting and remove the lid. Stir in the chicken meat into the pot.
- Ladle into bowls and serve. Salt and pepper to taste.
This makes a huge amount! My 6 quart Instant Pot was full to the top when I added the chicken back in. You can share this with another family, save half for another day or halve the recipe.
- Category: Stew
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.