Lake Superior Chicken and Beef Booyah Stew Instant Pot
While this is more of an Upper Midwest tradition, anyone can enjoy this soup. Most recipes will make gallons and gallons of soup. This one has been scaled down quite a bit and will fit in an 8 Qt pressure cooker nicely
Equipment
Ingredients
- 1½ lbs beef short ribs
- 1½ lbs boneless skinless chicken thighs
- 2 Tbsp Avocado oil or olive oil
- 1 cup dry navy beans
- 8 cups chicken broth
- 1 cup celery diced
- 1 cup onion diced
- 1½ lbs potatoes diced
- 2 Tbsp lemon juice
- 14 oz can diced tomatoes
- 3 teaspoons seasoned salt
- 2 cups shredded cabbage optional
- 16 oz frozen mixed vegetables corn, peas, carrots, green beans
- 3 oz tomato paste
- 2 tsp Old Bay Seasoning
- Salt and Pepper to taste
Seasoning Packet:
- 4 Lg bay leaves
- 3 tsp dried thyme
- 1 tsp whole peppercorns
- Large empty tea bag or cheesecloth to make a bundle
Instructions
- Gather all of your ingredients.
- Put seasonings into an empty tea bag or cheesecloth bundle and tie with kitchen string.
- Set seasoning packet aside for later.
- Sprinkle salt and pepper onto all sides of your meat. Then press Sauté on your pot and let heat up until the front of the pot says Hot.
- Brown seasoned meat on two sides in oil for 6 minutes each side.
- When meat is browned press Cancel. Add broth to pot and deglaze the bottom of the pot. Add dried beans and your seasoning packet to the pot and set to pressure cook for 30 minutes with a 15 min NPR.
- After 15 minute NPR or when the pin drops, open the pot and remove the meat. Set aside to cool completely.
- Add onions and celery to the pot. Pour in lemon juice.
- Add in frozen veggies and cabbage (if using), and seasoned salt. Usually 2-3 teaspoons. You can start with 2 and add more later if you need to. You can also add your Old Bay seasoning in now.
- Pour in diced tomatoes and tomato paste. DO NOT STIR these in. Just let it kind of float right on top. It will get stirred in as it cooks.
- Set pot to Pressure Cook for 5 min and a 10 min NPR.
- While pot is cooling you can cut up your chicken and beef. Remove the bones. You can set the bones aside add them to your soup stock bones if you want. Dice meat into small pieces and add the meat back into your soup.
- Stir the pot and taste again to make sure you have it seasoned correctly.
- Serve and enjoy with fresh parsley and oyster crackers if you wish. Rolls and pumpernickel bread is a great choice as well.
Tried this recipe?Let us know how it was!
This recipe will turn your 8 Qt pressure cooker into a Booyah Kettle. You may never go back to cooking over the campfire again! Well, maybe not. It’s tradition, I know! This stew has something for everyone and you can cook it up start to finish in about 2 hours.
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Lake Superior Chicken and Beef Booyah Stew Instant Pot
While this is more of an Upper Midwest tradition, anyone can enjoy this soup. Most recipes will make gallons and gallons of soup. This one has been scaled down quite a bit and will fit in an 8 Qt pressure cooker nicely
Servings: 8 servings
Equipment
Ingredients
- 1½ lbs beef short ribs
- 1½ lbs boneless skinless chicken thighs
- 2 Tbsp Avocado oil or olive oil
- 1 cup dry navy beans
- 8 cups chicken broth
- 1 cup celery diced
- 1 cup onion diced
- 1½ lbs potatoes diced
- 2 Tbsp lemon juice
- 14 oz can diced tomatoes
- 3 teaspoons seasoned salt
- 2 cups shredded cabbage optional
- 16 oz frozen mixed vegetables corn, peas, carrots, green beans
- 3 oz tomato paste
- 2 tsp Old Bay Seasoning
- Salt and Pepper to taste
Seasoning Packet:
- 4 Lg bay leaves
- 3 tsp dried thyme
- 1 tsp whole peppercorns
- Large empty tea bag or cheesecloth to make a bundle
Instructions
- Gather all of your ingredients.
- Put seasonings into an empty tea bag or cheesecloth bundle and tie with kitchen string.
- Set seasoning packet aside for later.
- Sprinkle salt and pepper onto all sides of your meat. Then press Sauté on your pot and let heat up until the front of the pot says Hot.
- Brown seasoned meat on two sides in oil for 6 minutes each side.
- When meat is browned press Cancel. Add broth to pot and deglaze the bottom of the pot. Add dried beans and your seasoning packet to the pot and set to pressure cook for 30 minutes with a 15 min NPR.
- After 15 minute NPR or when the pin drops, open the pot and remove the meat. Set aside to cool completely.
- Add onions and celery to the pot. Pour in lemon juice.
- Add in frozen veggies and cabbage (if using), and seasoned salt. Usually 2-3 teaspoons. You can start with 2 and add more later if you need to. You can also add your Old Bay seasoning in now.
- Pour in diced tomatoes and tomato paste. DO NOT STIR these in. Just let it kind of float right on top. It will get stirred in as it cooks.
- Set pot to Pressure Cook for 5 min and a 10 min NPR.
- While pot is cooling you can cut up your chicken and beef. Remove the bones. You can set the bones aside add them to your soup stock bones if you want. Dice meat into small pieces and add the meat back into your soup.
- Stir the pot and taste again to make sure you have it seasoned correctly.
- Serve and enjoy with fresh parsley and oyster crackers if you wish. Rolls and pumpernickel bread is a great choice as well.
