New Mexico Stew
(Total Time: 60 MIN| Serves: 4)
1 lb. venison shoulder, chopped into smaller pieces
3 New Mexico dried chilies
2 small Japanese chilies
3 cups water
3 cups beef broth
2 garlic cloves
1 tsp ground cumin
1 tsp salt
Grease the bottom of your stainless steel insert with oil. Add bacon and season with salt. Press “Sautee” button. Cook for 3 minutes.
Meanwhile, place the meat in a separate dish. Using a sharp knife, make 8 incisions into the meat and place a garlic clove in each. Rub the meat with spices and transfer to the pot.
Press “Cancel” button and pour in the beef broth. Seal the lid and set the steam release handle. Set the “Manual” mode for 25 minutes.
When done, press “Cancel” button and perform a natural pressure release.
Per Serving (Calories 389 | Total Fats 25.4g | Net Carbs: 5.3g | Protein 31.2g |Fiber: 0.1g)