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Suggest a better descriptionAdd the olive oil to the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the carrots and onion and sauté for 3 minutes. Add the meat and stir until crumbled, another 3 minutes.
Add the Worcestershire sauce and liquid smoke and stir into the meat and veggies while deglazing the bottom of the pot to get any browned bits up. Allow to simmer for 30 seconds
Add the broth, diced tomatoes, ketchup, and brown sugar. Stir well, once again scraping the bottom of the pot, making sure it's free and clear. Secure the lid, move the valve to the sealing position, hit Cancel, and then hit Pressure Cook or Manual at High Pressure for 10 minutes. Quick release when done.
Stir in the tomato paste, cheese (is using), diced pickles with their juices (if using), and Creole seasoning (or seasoned salt). Stir until fully combined. Ladle into bowls and serve topped with more cheese, red onion and pickles, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1129g) | ||
Recipe Makes: 1 | ||
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Calories: 1662 | ||
Calories from Fat: 1154 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128.2g | 171 % | |
Saturated Fat 61.3g | 307 % | |
Monounsaturated Fat 54.4g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 277.2mg | 85 % | |
Sodium 3112.4mg | 107 % | |
Potassium 837.9mg | 22 % | |
Total Carbohydrate 64.2g | 19 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 64g | ||
Protein 67.5g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1662
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