Preparation Time: 10 MINUTES
Cooking Time: 1 HOUR, 5 MINUTES
Serving: 6
Ingredients:
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2 tablespoons extra-virgin olive oil
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2 pounds beef stew meat, cut into 1-inch cubes
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3 cups low-sodium beef broth
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1 pound red potatoes, cut into 1-inch chunks
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1 medium yellow onion, diced
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3 garlic cloves, minced
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4 carrots, peeled and chopped
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4 celery stalks, chopped
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¼ cup tomato paste
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1 teaspoon fine sea salt
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½ teaspoon freshly ground black pepper
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 cup frozen peas
Direction:
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Select Sauté and add the olive oil. Once the oil is hot, add the beef and sauté for 3 minutes, using a spatula to move the pieces around so they start to brown on all sides.
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Press Cancel and pour in the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the potatoes, onion, garlic, carrots, celery, tomato paste, salt, pepper, thyme, and oregano, and stir to combine.
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Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 30 minutes. Make sure the
steam release knob is in the sealed position. After cooking, naturally, release the pressure for 10 minutes, then quickly release any remaining pressure.
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Unlock and remove the lid. Stir in the frozen peas. Let the peas warm through, about 5 minutes.
Nutrition:Calories: 378; Fat: 14g; Carbohydrates: 25g; Fiber: 5g; Protein: 37g; Sodium: 415mg