A hearty and flavorful beef stew made effortlessly in the Instant Pot, perfect for a comforting meal.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup beef broth. 1 can 14 oz diced tomatoes. 1 tsp salt. 1/2 tsp black pepper. 1 tsp dried thyme. 1 tsp dried rosemary. 1/4 cup all-purpose flour. 2 tbsp vegetable oil.

Instructions: Put the beef cubes in a bowl and coat them with flour. Use the "Saut" function on your Instant Pot to heat up vegetable oil. Cook the beef cubes in small groups until they turn golden. Take it out and set it aside. Put the garlic and onions in the Instant Pot and saut them until they get soft. To deglaze, add beef broth and scrape the bottom of the pan. Salt, pepper, thyme, rosemary, diced tomatoes with juice, and potatoes should all be added. Put the lid on the Instant Pot and set it to "Manual" for 35 minutes of high pressure. Let it release naturally for 10 minutes, and then do a quick release. If you need to, change the seasonings and serve hot. If you want, you can add fresh herbs as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

A hearty and tasty stew that is great for fall days when it is cold outside. This vegan dish takes the richness of pumpkin and the depth of pumpkin beer and makes a meal that's perfect for any occasion.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 2 cups pumpkin, cubed. 1 can 15 oz diced tomatoes. 1 can 15 oz chickpeas, drained and rinsed. 1 bottle 12 oz pumpkin beer. 2 cups vegetable broth. 1 tsp dried thyme. 1 tsp smoked paprika. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, saut until fragrant. Stir in carrots and celery, cook for a few minutes until slightly softened. Add pumpkin, diced tomatoes, chickpeas, pumpkin beer, vegetable broth, thyme, and smoked paprika. Season with salt and pepper to taste. Bring the stew to a boil, then reduce heat and let simmer for 25-30 minutes, or until vegetables are tender. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

African chicken peanut stew is a hearty and tasty dish made with peanuts, spices, and tender chicken. This traditional African dish is quick and easy to make with this pressure cooker recipe.

Ingredients: 1.5 kg chicken, cut into pieces. 1 cup unsalted peanuts, finely ground. 2 onions, finely chopped. 3 tomatoes, diced. 4 cloves garlic, minced. 1 thumb-sized ginger, grated. 1 cup chicken broth. 1 cup water. 1/2 cup tomato paste. 1/2 cup peanut butter. 2 tbsp vegetable oil. 2 tsp ground coriander. 2 tsp ground cumin. 1 tsp cayenne pepper. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Season chicken pieces with salt and pepper. In the pressure cooker, heat vegetable oil on saut mode. Add chopped onions, garlic, and ginger. Saut until onions are translucent. Add chicken pieces and brown on all sides. Stir in ground coriander, cumin, and cayenne pepper. Add diced tomatoes, tomato paste, peanut butter, and ground peanuts. Mix well. Pour in chicken broth and water. Stir to combine. Secure the pressure cooker lid and cook on high pressure for 15 minutes. Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Adjust seasoning if necessary. Serve the African Chicken Peanut Stew over rice or with crusty bread. Garnish with fresh cilantro before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Beef Stew Provencal is a hearty and flavorful dish made with tender beef, aromatic herbs, and vegetables. Slow cooking allows the flavors to meld together perfectly.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 1 onion, chopped. 4 cloves garlic, minced. 1 can diced tomatoes. 1 cup beef broth. 1/2 cup red wine. 2 tbsp tomato paste. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp dried oregano. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a skillet, heat olive oil over medium-high heat. Brown beef stew meat on all sides, then transfer to slow cooker. Add onions and garlic to the skillet, saut until translucent. Transfer onions and garlic to slow cooker. Add carrots, diced tomatoes, beef broth, red wine, tomato paste, thyme, rosemary, oregano, salt, and pepper to the slow cooker. Stir everything together. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

A warm and hearty stew made with tender beef, vegetables, and a tasty red wine broth. Great for a cozy dinner in the evening.

Ingredients: 1 lb beef stew meat. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, diced. 2 potatoes, diced. 1 cup red wine. 2 cups beef broth. 1 tablespoon tomato paste. 1 teaspoon dried thyme. Salt and pepper to taste. 2 bay leaves. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium-high heat. Add beef stew meat and brown on all sides, then remove from pot and set aside. In the same pot, add chopped onion, minced garlic, diced carrots, and potatoes. Cook until onions are translucent. Return beef to the pot. Pour in red wine and beef broth. Stir in tomato paste, dried thyme, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender. Serve hot, garnished with chopped fresh parsley.

Prep Time: 20 minutes

Cook Time: 120 minutes

A tasty and hearty stew with Middle Eastern flavors made with chickpeas, cauliflower, and fragrant spices. With just the right amount of salt and sweetness from the dried apricots, this stew is a hearty and healthy meal.

Ingredients: 2 cans 15 oz each chickpeas, drained and rinsed. 1 medium cauliflower, cut into florets. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1/2 cup dried apricots, chopped. 2 teaspoons ground cumin. 1 teaspoon ground coriander. 1 teaspoon turmeric. 1/2 teaspoon cinnamon. Salt and pepper to taste. 3 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the chopped onion and garlic, cook them until they get soft. Mix in the cinnamon, coriander, turmeric, and cumin. Cook for one to two minutes, until the spices smell good. Chopped apricots, diced tomatoes, cauliflower, chickpeas, and vegetable broth should all be added. Add salt and pepper, then raise the heat and simmer for 20 to 25 minutes, until the cauliflower is soft. If necessary, change the seasoning. Serve hot with fresh cilantro on top. Have fun with your Middle Eastern Chickpea and Cauliflower Stew!

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty stew made with bratwurst sausages, vegetables, and dark beer for a flavor that is both rich and savory. Great for a cozy meal in a cave!

Ingredients: 4 bratwurst sausages. 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, chopped. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. 1 cup dark beer. 4 cups beef broth. 1 can 14 oz diced tomatoes. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the bratwurst sausages and brown them all over. Take it out and set it aside. Put the onions and garlic in the same pot and cook them until they get soft. Put in the bay leaf, thyme, rosemary, carrots, and celery. Bring it to a boil. Add the dark beer and scrape the pot's bottom to get rid of the gunk. After adding the tomato dices and beef broth, put the bratwurst back in the pot. Add pepper and salt. Bring it to a slow boil, then cover it and let it cook for 30 minutes. Take out the bay leaf and serve the food hot, with fresh parsley on top.