(Total Time: 40 MIN| Serves: 6)
Ingredients:
For chili:
2 lbs beef stew meat
1 cup tomatillos, chopped
1 cup cherry tomatoes, chopped
1 onion, finely chopped
3 garlic cloves, crushed
2 Serrano peppers, chopped
3 cups beef broth
3 tbsp oil
Spices:
1 tsp salt
½ tsp chili powder
¼ tsp freshly ground black pepper
Directions:
Plug in the instant pot and press the ‘’Sauté’’ button. Grease the stainless steel insert with oil and add onions and garlic. Briefly cook for 3-4 minutes and add the remaining ingredients.
Give it a good stir and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 20 minutes on high pressure.
When done, release the pressure by moving the pressure valve to the ‘’Venting’’ position.
Carefully open the lid and stir well again making sure to break down the tomatillos.
Optionally, sprinkle with some freshly chopped parsley or Parmesan cheese and serve immediately
Per Serving(Calories 383| Total Fats 17.2g | Net Carbs: 4g | Protein: 49.1g |Fiber: 1.3g)
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