InstantPot Vietnamese Beef Stew

Ingredients

• 1 tbsp avocado oil

• 2 lbs chuck roast, fat trimmed and cut into 2” pieces

• salt and pepper, to taste

• 1 medium onion, diced

• 4 large carrots, peeled and cut in half

• 1 stalk lemongrass, cut in half and crushed to release the aromatics

• 2 cloves garlic, minced

• 1 1” piece of ginger, grated

• 2 tbsp tomato paste

• 1 tbsp coconut sugar

• 2 whole star anise

• 2 bay leaves

• 1/4 tsp cinnamon

• 3 cups beef broth

• 2 tbsp fish sauce

Instructions

1. Turn your InstantPot to the saute function. Season your beef with salt and pepper.

2. Add avocado oil to the InstantPot. Once hot, add the beef, working in batches so not to overcrowd, and brown on two sides, about 3-4 minutes per side. Remove beef to a plate.

3. Add the onion, lemongrass, ginger, and garlic and stir, cooking until the onion is translucent. Add the tomato paste, coconut sugar, star anise, bay leaves, and cinnamon. Saute until garlic is fragrant and the tomato paste has darkened in color, about 4 minutes.

4. Pour in broth and scrape up any browned bits from the bottom of the pot. Return the beef to the pot along with any accumulated juices. Add the carrots to the top, no need to stir. Turn off the saute function.

5. Close the lid and set to high pressure for 30 minutes. Allow the pressure to naturally release for 10 minutes before quick releasing any remaining pressure. Open the pressure cooker and add fish sauce.

6. Remove and discard the lemongrass, star anise, and bay leaves. Serve with rice or noodles.

Serves: 8 Time: 1 hour 15 minutes  Calories: 369 Protein: 26g Carbs: 6g Fat: 25g