(Total Time: 40 MIN| Serves: 6)
2 lbs beef steak, cut into bite-sized pieces
1 small onion, finely chopped
1 small celery stalk, chopped
1 small red chili pepper, diced
1 cup tomatoes, diced
4 garlic cloves, crushed
2 cups beef stock
1 tbsp olive oil
1 tsp salt
1 tsp dried oregano, ground
1 tsp black pepper, ground
1 bay leaf
- Plug in the instant pot and grease the stainless steel insert with olive oil. Press the ‘’Sauté’’ button and onions, celery, garlic, and chili pepper. Stir-fry for 4-5 minutes, or until the onions translucent.
- Add meat chops and sprinkle with salt, oregano, and pepper. Pour in the beef stock and throw in the bay leaf. Securely lock the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 20 minutes. Cook on ‘’High’’ pressure. When you hear the cooker’s end signal, perform a quick release of the pressure and open the lid.
- Stir in the tomatoes and press the ‘’Sauté’’ button. Bring it to a boil and cook for 10 more minutes, stirring occasionally. Remove the bay leaf and transfer all to a serving dish. Optionally, garnish with some finely chopped parsley or top with sour cream.
Per Serving (Calories 322 | Total Fats 12.1g | Net Carbs: 2.6g | Protein 47.4g |Fiber: 1g)