(Total Time: 60 MIN| Serves: 6)


For stew:

2 lbs beef short ribs

2 cups tomatoes, chopped

1 cup white onions, chopped

3 Poblano peppers, cut into strips

2 chipotle peppers, finely chopped

3 tbsp olive oil

3 cups beef broth


1 tsp salt

½ tsp white pepper, freshly ground


Rub the meat with salt and pepper. Set aside.
Plug in the instant pot and grease the inner pot with olive oil. Press the ‘’Sauté’’ button and add peppers, tomatoes, and onions. Cook for 15 minutes, stirring occasionally.
Now, pour in the broth and add the meat. Securely lock the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 35 minutes on high pressure.
When you hear the end signal, perform a quick pressure release and open the lid.
Serve warm.
Per Serving(Calories 423| Total Fats 21.5g | Net Carbs: 6.4g | Protein: 47.6g |Fiber: 1.7g)