Looking for a way to transform a humble cut of meat into a show-stopping meal? This Instant Pot Beef Neck with Fire-Roasted Tomatoes is your answer! We’re talking fall-apart tender beef, a rich and smoky tomato sauce with a spicy kick, all ready in just 30 minutes. The pressure cooker does all the hard work, infusing every bite with incredible flavor. It’s a hearty, satisfying dish that feels gourmet but is secretly simple enough for any weeknight.
Ingredients
• 12 oz / 340g beef neck, chopped into bite-sized pieces
• 1 small zucchini, cubed
• 2 cups / 480g fire-roasted tomatoes, diced
• 1 cup / 150g onions, finely chopped
• 2 tbsp black sesame seeds
• 1 cup / 240ml beef broth
• 3 tbsp butter
• ½ cup / 50g Parmesan cheese, grated
• For the Spice Blend
• 1 tbsp cayenne pepper
• ½ tsp salt
• ½ tsp chili powder
• ½ tsp cumin powder
Instructions
1. Set your Instant Pot to “Sauté” mode. Once hot, melt the butter and add the finely chopped onions, cooking until they become soft and translucent, about 3-4 minutes.
2. Stir in the diced fire-roasted tomatoes and black sesame seeds. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
3. Add the beef neck pieces and cubed zucchini to the pot. Sprinkle evenly with cayenne pepper, salt, chili powder, and cumin. Pour in the beef broth and stir everything together to combine.
4. Secure the lid, ensure the steam release valve is in the “Sealing” position, and select “Manual” or “Pressure Cook” mode. Set the timer for 15 minutes at high pressure.
5. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position. Once the pin drops, you can safely open the lid.
6. Stir the stew, then serve hot, garnished generously with grated Parmesan cheese.
Nutritional Information
• Per Serving: Calories 310 | Total Fats: 17.4g | Net Carbs: 5.1g | Protein: 30.2g | Fiber: 17.4g
Pro Tips
• For a deeper, richer flavor, sear the beef neck pieces in the butter after sautéing the onions. Remove the beef, then proceed with the recipe, adding the beef back in at step 3.
• Control the heat by adjusting the amount of cayenne and chili powder. For a milder version, start with just ¼ teaspoon of each and add more to taste after cooking.
• Serve this hearty stew over creamy polenta, cauliflower rice, or zucchini noodles to soak up all of the delicious, smoky sauce.
FAQ
Q: How can I make this beef neck recipe less spicy
A: To control the heat, simply reduce the amount of cayenne and chili powder. For a milder stew, start with just ¼ teaspoon of each and add more to taste after the dish has finished cooking.
Q: What should I serve with this Instant Pot beef stew
A: This dish pairs wonderfully with creamy polenta, cauliflower rice, or zucchini noodles. These options are perfect for soaking up the rich and smoky tomato sauce.
Q: How do I get a richer flavor from the beef
A: For a deeper, more complex flavor, sear the beef neck pieces in the Instant Pot after sautéing the onions. Brown the meat on all sides before proceeding with the rest of the recipe steps.
Q: How long does this recipe take to pressure cook
A: The total pressure cooking time for this recipe is 15 minutes at high pressure, followed by a quick pressure release.
