Instant Pot Brunswick Stew

A bunch of folks have been asking me to make a Brunswick Stew for quite some time now (my Southern and Canadian friends, in particular). But seeing as this Jewish Yankee never heard of it before, I had to do some research and come up with my own. So what is it? No, it’s not affiliated with the bowling company, but it will bowl you over! It’s a hearty stew featuring the likes of pulled pork, rabbit or, in this case, chicken and loaded with lima beans, corn, and diced tomatoes. Also infused with the sweet and savory of barbecue flair, it’s beyond delicious, quick and simple to make and goes great with cornbread!

Brunswick Stew
Adding butter to Instant Pot
First you toss some butter (or olive oil to keep it dairy-free) in the pot and heat it up.
Adding onion and carrots to pot
Then, add in some diced onion and sliced carrots.
Sautéing carrots and onion
Sauté for just a few minutes, until fragrant.
Adding garlic to pot.
Toss in some garlic and sauté another minute.
Now it’s time to add some flavor! Pour in some Worcestershire sauce…
Adding broth to pot
…a broth of your choice (I use ham)…
Adding a can of diced green chiles and diced tomatoes to the pot.
…a can of diced green chiles (don’t worry, they’re very mild) and diced tomatoes…
Adding ketchup and barbecue sauce to pot
…and ketchup and barbecue sauce (it may sound weird, but trust me).
Stirring pot
Stir very well.
Adding boneless, skinless chicken thighs to pot
Now we’ll nestle in some boneless, skinless chicken thighs (or breasts)…
Adding frozen lima beans and corn to pot
…and top it off with frozen lima beans and corn.
Settled pot
Don’t stir, but rather smooth the beans and corn out with a spoon. Secure the lid and cook at high pressure.
Pressure cooked stew
When done, it’s going to look very vibrant!
Removing chicken with tongs
Using tongs (remember to clean them is you used them to touch the raw chicken when adding a few steps ago), remove the chicken…
Chicken in mixing bowl
…and place in a large mixing bowl.
Using two forks or a hand mixer, shred the chicken…
Shredded chicken
…until it’s the desired chunkiness.
Give a final seasoning of brown sugar (or molasses), Creole/Cajun/Louisiana seasoning (or seasoned salt), and crushed red pepper flakes.
Adding shredded chicken to pot
Lastly, add back that shredded chicken…
Stirring and ladling stew
…and give everything a final stir. Ladle into bowls.
Man holding spoonful of stew
Just LOOK at this hearty stew!
Man trying stew
Go on now, give it a slurp.
Man looking content.
You’ll be bowled over by the brilliance that is Brunswick Stew! Don’t forget to serve with some cornbread.
Instant Pot Brunswick Stew
Yield: 6

Instant Pot Brunswick Stew

Instant Pot Brunswick Stew

A bunch of folks have been asking me to make a Brunswick Stew for quite some time now (my Southern and Canadian friends, in particular). But seeing as this Jewish Yankee never heard of it before, I had to do some research and come up with my own. So what is it? No, it's not affiliated with the bowling company, but it will bowl you over! It's a hearty stew featuring the likes of pulled pork, rabbit or, in this case, chicken and loaded with lima beans, corn, and diced tomatoes. It's also infused with the sweet and savory of barbecue flair. It's beyond delicious, quick and simple to make and goes great with cornbread!

Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 5 minutes
Total Time 23 minutes

Ingredients

  • 2 tablespoons (1/4 stick) salted butter OR 2 tablespoons extra virgin olive oil (to keep it dairy-free)
  • 1 sweet/Vidalia onion, diced
  • 2 medium carrots, sliced into 1/4-inch disks
  • 6 cloves garlic, minced or pressed
  • 2 tablespoons Worcestershire sauce
  • 6 cups ham or chicken broth
  • 1 (15-ounce) can diced tomatoes
  • 1 (7-ounce) can diced green chiles
  • 1 cup barbecue sauce
  • 1/2 cup ketchup
  • 2 1/2 pounds chicken boneless, skinless chicken thighs or breasts
  • 10 ounces frozen corn
  • Package frozen lima beans
  • 1 tablespoon light or dark brown sugar OR molasses
  • 2 teaspoons Creole/Cajun/Louisiana seasoning (I use Tony Chachere's)
  • 1/4 - 1 teaspoon crushed red pepper flakes OR cayenne pepper (optional)

Instructions

  1. Add the butter or olive oil to the Instant Pot. Hit Sauté and Adjust so it's on the More or High setting. Once the butter's melted or after 3 minutes of the oil heating, add the onion and carrots and sauté for 3 minutes, until fragrant. Add the garlic and sauté 1 minute longer.
  2. Add the Worcestershire sauce and, if anything's stuck to the bottom of the pot, deglaze (scrape the bottom). Add the broth, diced tomatoes, diced green chiles, barbecue sauce, and ketchup. Stir well.
  3. Nestle the chicken into the pot and top with the frozen corn and lima beans but do not stir. Just smooth them out so they're submerged. Secure the lid, move the valve to the sealing position and hit Cancel followed by Pressure Cook or Manual at High Pressure for 8 minutes. Quick release when done.
  4. Using tongs, remove the chicken and place in a large mixing bowl. Using either two forks or a hand mixer (which makes things even easier), shred the chicken.
  5. Add the brown sugar or molasses, Creole seasoning and red pepper flakes (if using). Return the shredded chicken to the pot, ladle into bowls and serve.

Jeffrey's Tips

The reason I chose chicken over pork for this recipe is because the pork will produce a LOT of fatty oil once pressure cooked - which isn't too ideal for a stew. That said, if you prefer pork over chicken (or want to add it in addition), add around 1-3 pounds pre-cooked pulled pork in Step 5 when adding the final seasonings.

If lima beans aren't your thing, use up to 10 ounces of any other kind of frozen bean OR a drained and rinsed 15.5-ounce can of beans you enjoy. You can also double the beans and/or corn in place of the other (just don't go above 25 ounces total so the pot doesn't have issues coming to pressure).

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