Pressure Cooker Meatball Stew
A hearty and comforting stew made with tender meatballs, vegetables, and a rich broth all in your pressure cooker for a quick and flavorful meal.
Equipment
- 1 Pressure cooker
- 1 Large skillet
- 1 Mixing bowl
Ingredients
Main Ingredients
- 1 lb Ground beef
- ½ cup Breadcrumbs
- ¼ cup Milk
- 1 Small onion finely chopped
- 1 Egg
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoon Butter
- 2 tablespoon All-purpose flour
- 2 cups Beef broth
- 1 cup Diced carrots
- 1 cup Diced potatoes
- ½ cup Frozen peas
Instructions
Instructions
- In a large bowl, mix together ground beef, breadcrumbs, milk, finely chopped onion, egg, salt, and pepper until well combined.
- Shape the mixture into small bite-sized meatballs.
- In a large skillet over medium heat, melt butter and brown the meatballs on all sides. Remove and set aside.
- In the same skillet, stir in the flour to make a roux. Gradually whisk in beef broth until smooth.
- Return the meatballs to the pan along with diced carrots and potatoes. Bring to a simmer.
- Transfer to a pressure cooker, cover, and cook for 25–30 minutes.
- Use a quick or natural release, then stir in frozen peas and cook for 5 minutes more before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer. Reheat gently on the stove or in the microwave with a splash of water or broth if needed.