The pot lid rattles and you know dinner is almost ready. You catch the warm smells floating up through the kitchen and your stomach kinda growls with anticipation. That bubbling sound coming from your pressure cooker tells you everything's been cooking low and slow, just right.
When you open it up, the steam hits your face and you feel that cozy dinner vibe kinda settle in. It9s like all those flavors have been working together, mingling in that broth depth only a pressure cooker can achieve. You remember the times when stews took forever, but nope, this one9s got that tender pull much faster.
As you ladle out the stew, you can see chunks of bacon, kielbasa, and ground beef soaking up all the goodness. The float valve is low now and the sealing ring has done its job keeping every bit locked in. You know this recipe works every time because it turns out hearty and dang tasty.
Why This Recipe Works Every Single Time
- The mix of bacon and kielbasa brings savory depth you just can9t fake.
- Ground beef adds hearty richness that makes it a real stick-to-your-ribs meal.
- Flour thickens the broth up nicely without clumps or mush.
- The sealed environment locks in flavors and keeps moisture perfect.
- Natural release lets the stew finish cooking gently without toughness.
- Using canned beans and tomatoes means flavor9s consistent every round.
- Seasonings like chili powder and parsley add balance, not too spicy or bland.
Everything You Need Lined Up
- 4 slices bacon, chopped into bite-sized pieces for that crispy touch.
- 2 packages of kielbasa sausage, sliced about half an inch thick so they brown nicely.
- 1 ½ pounds of ground beef, preferably 80/20 so it stays juicy.
- 1 medium onion, diced fine enough to melt into the broth.
- 3 cloves garlic, minced to give that gentle pungent kick.
- 3 tablespoons all-purpose flour for thickening, no lumps here.
- Seasonings: 1 ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon chili powder to spice it just right.
- A mix of canned goods: petite diced tomatoes, baked or ranch beans (whatever you love), chopped green chilies, and sweet corn all with their liquids included.
The Exact Process From Start to Finish
- Start by frying the chopped bacon in your pressure cooker pot till it9s nice and crispy. Scoop it out with a slotted spoon, set aside the golden bits.
- Next, toss in the kielbasa slices and brown them up in the bacon fat. Once they9re sizzling and seared, take those out with the bacon.
- Add the ground beef to the pot, break it apart with your spoon and cook till it9s all brown and kinda crumbly. Drain the grease if there9s lots.
- Throw in diced onions and cook till they soften up, about five minutes. Then add minced garlic, cook for another minute or two so it gets aromatic.
- Sprinkle in the flour over the beef mixture. Stir it well so every bit has that flour coat and it starts to thicken as it cooks.
- Season the whole mix with salt, black pepper, and chili powder. Stir well to spread all those flavors around.
- Add the can of diced tomatoes with liquid, baked beans or ranch beans with juice, green chilies, sweet corn, and don9t forget the peeled and cubed potatoes. Pour in one cup of water to make sure there9s enough broth depth.
- Bring it all up to simmer then lower heat, cover and let it cook for 20 to 25 minutes. Stir a couple times but keep that float valve sealed. When time9s up, do a natural release gently so stew gets tender pull without being tough.
Valve Hacks You Need to Know
- Make sure your sealing ring is really clean and properly seated. If it9s off or cracked, you won9t get pressure.
- If float valve won9t pop up, don9t force it. Check that sealing ring and add a splash of broth so the liquid9s at the right level.
- Want stew thicker? After natural release, remove lid and stir in a bit more flour slurry. Then simmer on saut E9 for few mins.
- When ready for natural release, open steam vent slightly first. It helps avoid splatter and keeps chunks from flying out.
- Once stew9s done, don9t open lid too fast or you lose that tender pull. Let float valve drop on its own 12 patience pays here!
What It Tastes Like Fresh From the Pot
Coming fresh outta the pot, you get hit with this deep smoky aroma from the bacon and kielbasa. It9s cozy and kinda rustic, like campfire vibes but indoors.
The broth is thick yet packed with layers from tomatoes and beans absorbing all those meaty juices. You know it9s gonna warm you right down to your boots.
Potatoes are soft but hold their shape, giving a little balance to the tender pull of ground beef chunks.
Then there9s that sweet little punch from corn and subtle heat from green chilies. It ain9t spicy but just dang right flavorful and comforting.
Making It Last All Week Long
Got leftovers? Cowboy stew is perfect for saving and reheating cause it tastes even better next day.
Store in airtight containers in fridge for up to four days. When ready, just heat it on stove low so it doesn9t dry out.
If you wanna keep it longer, freeze portions in meal-sized tubs. Thaw overnight in fridge then slowly reheat the next day.
For fast power-up, you can microwave single servings covered. Just watch so it doesn9t bubble over or dry out. Stir halfway through.
Common Questions and Real Answers
- Can I skip the kielbasa? Yeah, you can. The stew will still taste dang good with just bacon and beef, but kielbasa adds smoky punch you might miss.
- What if I don9t have all those canned veggies? You could sub fresh tomatoes and beans but cooking time might change and broth depth may vary.
- How do I know when stew9s done? When float valve drops and potatoes are tender to a fork poke, that9s your cue.
- Can I double this recipe? Sure thing, but you gotta check your pressure cooker limits and maybe increase cooking time a bit.
- Do I need to brown the meat first? Absolutely, it adds flavor and keeps meat from being rubbery. Plus, browning helps get rid of excess grease.
- What9s natural release mean exactly? That9s when you let pressure come down on its own without venting. It helps maintain broth depth and tenderness perfectly.
Cowboy Stew Pressure Cooker Recipe You Gonna Love
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 slices Bacon chopped
- 2 packages Kielbasa sausage sliced into ½ inch pieces
- 1 ½ pounds Ground beef 80/20
- 1 medium Onion diced
- 3 cloves Garlic minced
- 3 tablespoons All-purpose flour
- 1 ½ teaspoons Salt
- ½ teaspoon Black pepper
- 1 teaspoon Chili powder
- 1 can Petite diced tomatoes 14.5-ounce, with liquid
- 2 cans Baked beans or ranch beans 16-ounce each, with liquid
- 1 can Chopped green chilies 7-ounce, with liquid
- 1 can Sweet corn 15-ounce, with liquid
- 2 medium Russet potatoes peeled and cubed
- 1 cup Water
- 2 tablespoons Parsley chopped
Instructions
Instructions
- Cook bacon until crispy in the pressure cooker. Remove and set aside.
- Add kielbasa and brown in bacon drippings. Remove and set aside.
- Add ground beef, onion, and garlic. Cook until beef is browned.
- Sprinkle flour, salt, pepper, and chili powder over meat. Stir and cook for 1 minute.
- Add diced tomatoes, beans, green chilies, corn, potatoes, bacon, sausage, and water.
- Bring to a boil, reduce heat, cover and simmer for 60 minutes. Stir occasionally.
- Garnish with parsley before serving.
- For thicker stew, make a slurry and simmer on sauté setting for a few minutes after cooking completes.
- Let pressure release naturally for best texture before opening the lid.
