Instant Pot Green Chile Beef Stew

This recipe is a staple in my family that I make almost weekly. It requires very little prep (you literally just need a can opener), is full of flavor, great year round, and a hit with my 2 year old. Ok, he might pick out the tomatoes, but still. My son loves braised meat, even though he calls everything chicken. If you don't have a pressure cooker, you could still make this in an oven, but instead of 35 minutes, you'd need 2-3 hours that I never have.

I was originally inspired by Nom Nom Paleo's Mexican beef recipe, but the roasted tomato salsa at my market was a little too spicy for my toddler and I wanted to use pantry staples that I could keep stocked for a last minute dinner. I top this stew with avocado because it gives me the same satisfying creaminess I would normally get from cheese or sour cream. Avocado is also a hit with the littles... and everyone worth being friends with. If you have leftovers, think about straining some of the liquid and eating this alongside eggs, or in lettuce wrapped tacos.

I hope your family enjoys this as much as we do!

Instant Pot Green Chile Beef Stew

Diet: Whole30, Paleo

Prep time: 10 minutes

Time to pressure: 18 minutes

Active cooking time: 35 minutes / High Pressure

Total time: 63 minutes

Serves: 4-6

Ingredients:

• 3 lbs. organic beef stew meat, 1.5-2" cubes

• 8 garlic cloves

• 1 large onion

• 2 T ghee

• 2 T chili powder

• 2 T tomato paste

• 2 - 14.5 oz cans organic fire roasted tomatoes

• 1 - 7 oz can mild green chiles

• 1 t Red Boat fish sauce (or other paleo compliant fish sauce)

• Salt and freshly ground pepper

Garnish:

• Cilantro

• Avocado

Optional base:

• Cauliflower rice

• White rice

Instructions:

1. Press Sauté on your Instant Pot.

2. Melt ghee in pot.

3. Thinly slice large onion, and smash and peel garlic cloves.

4. Add onion and garlic cloves to pot, sprinkle with salt and pepper, and sauté 4-5 minutes until onions begin to soften. Stir occasionally.

5. While onions cook, add beef cubes to large bowl and massage with chili powder and generous sprinkling of salt (at least 1 T, you can add more later if needed) and freshly ground pepper.

6. Once onions are soft, add beef cubes to pot and stir to combine with onions and garlic.

7. Add cans of diced tomatoes, green chile, tomato paste, and fish sauce. Stir to combine.

8. Replace the Instant Pot lid and lock into place.

9. Double check that the vent is sealed.

10. Press the Meat/Stew button or set Manual to 35 minutes on High Pressure.

11. Once it is done cooking, do a quick pressure release before removing the lid.

12. Taste for seasoning. Add more salt and pepper if needed.

13. Serve over cauliflower rice, white rice, or standalone as a stew.

14. Top with chopped cilantro and sliced avocado.