(Total Time: 50 MIN| Serves: 4)
Ingredients:
For stew:
2 lbs beef stew meat
1 cup cremini mushrooms
1 large onion, chopped
2 tbsp butter
1 cup beef broth
1 tbsp apple cider vinegar
Spices:
1 tsp salt
½ tsp garlic powder
Directions:
Place the meat in a large bowl and season with salt and garlic powder.
Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with butter and allow it to melt. Add the meat and onions. Cook for 5-6 minutes, stirring constantly.
Pour in the beef broth and apple cider vinegar. 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 25 minutes on high pressure.
When done, perform a quick pressure release by moving the pressure valve to the ‘’Venting’’ position.
Carefully open the lid and optionally stir in some fresh parsley leaves before serving.
Per Serving(Calories 503| Total Fats 20.3g | Net Carbs: 3.6g | Protein: 70.9g |Fiber: 0.9g)
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