CHOPPED BEEF BAKED POTATO RECIPES

Name: Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1 large onion (chopped); 2 garlic cloves (minced); 1 tsp fresh thyme leaves (chopped); 6 large russet potatoes (peeled and diced); 4 cup low-sodium chicken broth; 1 cup whole milk (plus 2 tablespoons, divided); 2 tbsp cornstarch; 1/2 cup heavy cream; kosher salt; freshly ground black pepper; shredded cheddar (for serving); Chopped cooked bacon (for serving); Freshly chopped chives (for serving)

LOADED BAKED POTATO SOUP – INSTANT POT RECIPES

Loaded Baked Potato Soup – Instant Pot Recipes image

This creamy soup is ready in less time than it takes to bake a potato. Easy, cheesy, beautiful.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tbsp butter
1 large onion (chopped)
2 garlic cloves (minced)
1 tsp fresh thyme leaves (chopped)
6 large russet potatoes (peeled and diced)
4 cup low-sodium chicken broth
1 cup whole milk (plus 2 tablespoons, divided)
2 tbsp cornstarch
1/2 cup heavy cream
kosher salt
freshly ground black pepper
shredded cheddar (for serving)
Chopped cooked bacon (for serving)
Freshly chopped chives (for serving)

Steps:

Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
Season with salt and pepper to taste. Garnish with cheddar, bacon, and chives before serving.

HEARTY BEEF + SWEET POTATO STEW | CLEAN FOOD CRUSH

Hearty Beef + Sweet Potato Stew | Clean Food Crush image

Hearty Beef + Sweet Potato Stew

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Yield 8

Number Of Ingredients 15

Ingredients

1 Tbsp olive oil or avocado oil
2 lbs beef chuck stew meat, cubed into 1" pieces
1 onion, chopped into big chunks
2 carrots, peeled and cut into rounds
2 celery ribs, chopped
sea salt and freshly ground black pepper, to taste about 1/2 teaspoon each
3 fresh garlic cloves, chopped
2 Tbsps chopped fresh rosemary
1/4 cup tomato paste
2/3 cup red wine
2 cups low-sodium beef bone broth
1 lb sweet potatoes, cubed
12 oz baby mushrooms
2 bay leaves
freshly chopped parsley, for garnish

Steps:

Heat the oil in a large dutch oven over medium heat. Add beef, in a few separate batches, and cook until nicely golden brown, about 10 minutes. Set aside on a plate.
In that same preheated pot add in your onions, carrots, celery, and sauté stirring occasionally, 4-5 minutes.
Stir in your garlic, rosemary, and tomato paste.
Return the beef back into the pot, then add in potatoes, mushrooms, and bay leaves.
Pour in the wine and broth.
Cover your pot and simmer, over low heat, until beef and potatoes are very tender, about 40 minutes or so. Remove bay leaves.
Garnish with freshly chopped parsley and serve warm.
Enjoy!

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