(Total Time: 40 MIN| Serves: 6)

Ingredients:

For stew:

2 lbs beef chuck roast

2 small onions, finely chopped

2 garlic cloves, crushed

1 cup cabbage, shredded

3 cups beef broth

2 chipotle chilies, chopped

2 tbsp apple cider vinegar

1 tbsp lime juice

3 tbsp butter

Spices:

1 tsp salt

1 tsp white pepper

¼ tsp ground cloves

3 bay leaves

1 tsp dried oregano

½ tsp cumin powder

Directions:

Rinse the meat under cold running water and place on a clean work surface. Using a sharp knife cut into 4-6 large chunks. Set aside.
Plug in the instant pot and press the ‘’Sauté’’ button. Add the meat chunks and briefly brown on all sides, for 3-4 minutes. Remove from the pot and transfer to plate. Set aside.
Now add onions and cook until translucent, 3-4 minutes. Add garlic, oregano, and cumin. Stir well and continue to cook for another minute.
Add the remaining ingredients and stir well. Top with the meat and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ mode. Set the timer for 20 minutes on high pressure.
When done, release the pressure naturally and open the lid.
Serve immediately.
Per Serving(Calories 640| Total Fats 48.6g | Net Carbs: 4.1g | Protein: 42.8g |Fiber: 1g)