Pegan and paleo-friendly spicy beef curry stew made in an Instant Pot®.
Cook: 55 mins
Additional: 15 mins
Total: 1 hr 30 mins
Prep: 20 mins
Yield: 8 servings
– 2 tablespoons olive oil
– 2 pounds cubed beef stew meat
– salt and ground black pepper to taste
– 2 jalapeno peppers, chopped
– 4 cloves garlic, minced
– 1 tablespoon minced fresh ginger root
– 4 tablespoons curry powder
– 2 cups beef broth
– 1 (28 ounces) can of fire-roasted diced tomatoes
– 1 pound of Yukon Gold potatoes
– 3 carrots, sliced
– 1 large onion, sliced
Directions / Instructions
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and heat until sizzling; add meat and season with salt and pepper. Cook until browned, 5 to 7 minutes per side.
Transfer meat to a plate, reserving juices in the pot. Add jalapenos, garlic, and ginger to the pot. Cook and stir until tender, about 2 minutes. Season with curry powder.
Pour 1/2 of the beef broth into the pot; scrape brown bits from the bottom of the pot using a wooden spoon. Return meat to the pot with the remaining beef broth, tomatoes, potatoes, carrots, and onion. Close and lock the lid.
Select high pressure according to the manufacturer’s instructions and set a timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to the manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes more. Unlock and remove the lid.
Per Serving: 356 calories; protein 22.1g; carbohydrates 22.8g; fat 19.4g; cholesterol 62.6mg; sodium 548.5mg.
Source – cooking365.co.za