Hamburger Stew

. . . Or what to make when you have ground beef, a freezer full of vegetables, no plan, and hungry people. Once again, my #lazyefficient style takes over. Sometimes you want to go shopping for special ingredients for a dish (unless you’re me—I never want to do that). Other times you just need to use what you have. This very versatile recipe lets you put together a very tasty stew with the simplest ingredients.

{ Serves 4 }

Active Time	Function	Release	Total Time
10 minutes	Sauté; Pressure/Manual (High)	Natural/Quick	35 minutes

Dietary Considerations: Egg-Free, Nut-Free, Dairy-Free

• 1 pound 85% lean ground beef
• 6 cups frozen mixed vegetables (such as corn, okra, carrots, peas, and green beans)
• 5 ounces tomato sauce
• 3 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon chicken broth base
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 2 teaspoons black pepper
• Juice of 1 lemon

1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the beef and cook, stirring just enough to break up the clumps, for 2 to 3 minutes. Stir in the frozen vegetables, tomato sauce, vinegar, tomato paste, chicken broth base, soy sauce, salt, and pepper. Select CANCEL.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

3. Stir in the lemon juice and serve.