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I know by now you have heard of several cooking ‘pots’ and maybe even seen some of the recipes floating by on your Facebook feeds. I know I have. I will be honest though, although I love the idea of cooking in a pressure cooker type of pot, it sort of intimidated me a little. That is until I was sent the Mealthy MultiPot 9-in-1 Programmable Electric Pressure Cooker.
The Mealthy Multipot features 14 preset pressure cooking programs and 9-in-1 cooking functionality, you can pressure cook, sauté, steam, bake, slow cook, and more, all in one pot and all at just the touch of a button!
It comes with everything you need get started and has the option to purchase other items should you need them for other recipes.
Once we unboxed the multipot it was time to face my fear and just jump in to make something. I decided that my gluten-free beef soup would be the perfect recipe to break in the pot. I headed to the handy recipe booklet to see if I could find a beef stew recipe so I knew how to make it in the Mealthy Multipot. Looked easy enough. Check out the recipe below:
Mealthy MultiPot Gluten-Free Beef Soup
- ¼ cup all-purpose gluten-free flour (we used King Arthur Flour)
- 1/2 packet of McCormick Gluten-Free Beef Stew Mix
- 1 tsp salt
- 1 tsp pepper
- 2 pound beef chuck, trimmed and cut into 1½-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3 cups beef stock (we used Swanson Organic Beef Broth)
- 3 cans diced potatoes
- 1 cup of frozen corn
- 2 cans sliced carrots *You can definitely use fresh potatoes and carrots if you’d like.
Combine flour, 1/2 packet of McCormick Gluten-free Beed Stew Mix, 1 teaspoon salt, and black pepper in a gallon-size resealable plastic bag. Seal and shake to mix ingredients. Add beef to bag, seal, and shake to coat.
Heat oil and butter in pressure cooker set to Sauté on Normal.
Working in batches, cook beef in hot oil and butter until browned, 5 to 10 minutes per batch; remove with a slotted spoon to a plate.
Add garlic and cook until fragrant, about 30 seconds.
Pour 1 cup of beef broth into the pot to deglaze, scraping browned bits of food from the bottom of the pan with the flat-edged utensil; add rest of beef stock. *You could also use wine in replace of one cup of beef stock to deglaze.
Return beef to the pot; add potatoes, carrots and corn. (or whatever floats your fancy, this is what we like).
Press Cancel on pressure cooker.
Lock pressure cooker lid in place and set steam vent to Sealing.
Select Meat/Soup and cook for 35 minutes on High pressure.
Once the cooking cycle has completed allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
Season stew with salt and ground black pepper; ladle into bowls and garnish to serve.
So as you can see, I made it through in one piece and loved every minute of it. It was so easy to make and the end result was DELICIOUS! I honestly don’t think I will make it on the stove ever again. It is more soup-like since I can’t add a ton of thickeners to it, but that’s fine with us. Feel free to add anything you would like to make it more stew like. The meat was the most amazing part of the entire dish, it literally melted in your mouth! The next time I will use fresh veggies instead of canned to see how the texture is, but if the meat is any indication, I think we will love it just as much. You can purchase the Mealthy Multipot online for $94.95
I was asked to become a part of the #MealthyMoms crew and to share with you my experience with the Mealthy Multipot, so stayed tuned for more posts soon.
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