Instant Pot Brunswick Stew


1 pound chuck roast, cut into 1 1/2-inch pieces

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

2 medium carrots, chopped

2 stalks celery, chopped

1 medium onion, chopped

One 28-ounce can diced tomatoes

2 tablespoons light brown sugar

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

One 12-ounce smoked ham hock

1 cup frozen corn

1 cup frozen lima beans

1 cup frozen peas

1 russet potato, peeled and cut into 1/2-inch pieces

Bread, cornbread, biscuits or saltine crackers, for serving


Special equipment:

a 6- or 8-quart Instant Pot® multi-cooker

  1. Set a 6-quart Instant Pot® to high saute (see Cook’s Note) and allow it to heat up for 3 to 4 minutes. Sprinkle the beef with 1 teaspoon salt and a generous amount of pepper. Add 2 tablespoons of the oil to the pot and sear the beef on all sides until golden brown, 7 to 8 minutes. Remove to a paper towel-lined plate with a slotted spoon.
  2. Add the remaining 1 tablespoon oil to the pot with the carrots, celery and onion and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the tomatoes, sugar, tomato paste, Worcestershire, hot sauce, 2 teaspoons salt and a few grinds of pepper and stir until combined. Add the beef, ham hock, corn, lima beans, peas, potatoes and 2 cups water and stir to combine.
  3. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
  4. After the pressure-cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
  5. Remove the ham hock, cut off any meat and return it to the stew; discard the bone. Season the stew with salt and pepper and serve with bread, cornbread, biscuits or saltine crackers.

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer’s guide.

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