The pressure builds and you start counting down minutes until you eat. You toss all the good stuff into your cooker and lock that lid in place tight with the sealing ring doing its thing. It feels kinda thrilling as you wait, listening for those steam cues telling you its working hard inside.
You peek at the timer and imagine how tender the potatoes and sausage will be once you do a slow release. You think about the warmth waiting for you in each spoonful of this Witches Brew Stew. Getting that tender pull on the meat is the best part.
When you finally crack the lid, the aroma rushes out to greet you, smells rich and comforting and you know itll be worth the wait. You spot the veggies perfectly cooked, the broth all cozy and seasoned just right. Dinner time is calling your name and you cant wait to dive in.
Why Your Cooker Beats Every Other Pot
- It builds pressure quick meaning your stew gets tender way faster than simmering on the stove.
- The sealing ring keeps all those flavors locked in so nothing escapes the pot.
- You control the release with a slow release or quick release making the texture just how you like.
- Pressure builds evenly so every bite of meat and veggie comes out tender and juicy.
- No need to watch the pot constantly you get to multitask while it cooks.
- Steam cues help you know when its ready without opening the lid early.
- Less water needed so your stew tastes richer not watered down.
The Complete Shopping Rundown
Get ready to grab these ten ingredients for your stew adventure. First, you gotta pick some good smoked sausage about twelve ounces sliced into rounds. Then lean ground beef or turkey comes next a full pound to keep things hearty.
Dont forget the fresh veggies: one cup diced onion, one rib celery diced, two carrots peeled and sliced, and ten mushrooms for that earthy note. For the potato lovers youre gonna want two medium Russets peeled and cubed.
Besides veggies you gotta snag a can of Campbell's French Onion Soup and one 15 ounce can of tomato sauce both helping bring that savory stew flavor. Then you need the basics like one and a half teaspoons canola oil, four cups beef broth, and spices Italian seasoning, garlic powder, black pepper, plus a bay leaf for extra aroma.
The Full Pressure Cooker Journey
Step 1 you heat your canola oil in the cooker pot over medium heat till it glistens. Step 2 add the sausage slices and brown them up good gripping the edges 'til they got that nice color then pull em out and set aside.
Step 3 toss in the ground beef or turkey cooking till its no longer pink. Drain any fat you see floating unless you wanna keep it richer. Step 4 you throw in onion and celery and cook until soft five minutes or so stirring often.
Step 5 time for everything else put sausage back, pour in beef broth, carrots, potatoes, Italian seasoning, garlic powder, black pepper, tomato sauce, French onion soup, mushrooms and the bay leaf. Give it a gentle stir so everything mates well.
Step 6 lock that lid with the sealing ring, set pressure on high and wait for the pressure build to happen. Once the timer beeps do a slow release so those steam cues tell you its all done tender. Then you crack the lid carefully and you got yourself stew ready to spoon up.
Time Savers That Actually Work
Dice your veggies ahead of time and store them in the fridge so you dont gotta chop last minute. You can slice that smoked sausage a day before too and pop it in the fridge.
Use pre-minced garlic if your schedule is really tight it still brings garlic punch without peeling and chopping. And hey don’t stress the slow release you can do a quick release for softer veggies but slower works best for that tender pull.
When You Finally Get to Eat
That first spoonful hits you with rich beefy warmth and little bursts of sweet carrot. You notice the sausage adds a smoky tang that complements the broth perfectly.
The potatoes are soft but not mushy and soak up all those bold stew flavors you got simmering all together. The mushrooms bring an earthiness that rounds everything out making every bite interesting.
Eating it feels like a cozy hug on a cold day your mouth smiles with every bite and you know this stew is gonna be a favorite you come back to again and again.
Making It Last All Week Long
Store your leftover stew in airtight containers in the fridge it keeps great for 3 to 4 days. When reheating, stir gently on the stove or microwave so it warms evenly without drying out.
For longer storage, freeze the stew in freezer-safe bags or containers just be sure to leave space for expansion. When you thaw it slow in the fridge overnight then reheat for best flavor and texture.
If you wanna get fancy freeze the broth separately from potatoes so the tubers dont get mushy by defrost. It works real good and keeps your meals tasting fresh all week.
Common Questions and Real Answers
- Can I use chicken instead of beef? Sure you can swap ground chicken and chicken sausage itll change the taste a bit but works fine in the cooker.
- What if I dont have Italian seasoning? You can mix oregano, basil, and thyme for a quick sub that hits close to the same flavor notes.
- Do I have to brown the meat? Browning meats adds flavor and texture but if youre in a hurry you can skip it its not a deal breaker.
- How do I know when pressure is built? Watch for the cooker to stop hissing and the steam cues rising that means its sealed and building pressure inside.
- Can I freeze the stew? For sure just cool it completely then pack in freezer-friendly containers or bags.
- What if the stew is too watery? Next time use less broth or let it do a few minutes pressure cook with the lid off to thicken it up.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Witches Brew Stew Pressure Cooker Recipe
Equipment
- 1 Pressure Cooker such as Instant Pot
Ingredients
Main Ingredients
- 1.5 teaspoon Canola oil
- 12 oz Beef smoked sausage sliced into rounds
- 1 lb Lean ground beef or turkey
- 1 cup Onion diced
- 1 rib Celery diced
- 4 cups Beef broth
- 2 Carrots peeled and sliced
- 1 tablespoon Italian seasoning
- 2 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 10.5 oz Campbell's French Onion Soup
- 15 oz Tomato sauce
- 2 Russet potatoes peeled and cubed
- 1 Bay leaf
- 10 Mushrooms
Instructions
Instructions
- Heat canola oil in the pressure cooker pot over medium heat until it glistens.
- Add sausage slices and brown for about 2 minutes per side. Remove and set aside.
- Add ground beef or turkey to the pot and cook until no longer pink. Drain excess fat if needed.
- Add in diced onion and celery. Cook for about 5 minutes, stirring frequently, until softened.
- Return sausage to the pot, then add broth, carrots, potatoes, Italian seasoning, garlic powder, black pepper, tomato sauce, French onion soup, mushrooms, and bay leaf. Stir gently.
- Lock the lid, set to sealing, and pressure cook on low for 10 minutes. Use slow release once finished.
- Carefully open the lid, discard bay leaf, and serve hot.
