INSTANT POT BEEF STEW

Ingredients

• 2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
• 1 medium onion, sliced thinly
• About 4 Yukon Gold potatoes peeled and sliced into cubes
• 2 stalks celery, sliced diagonally in thick pieces
• 6 whole carrots, peeled and sliced diagonally in thick pieces
• 1 1/2 cups tomato juice
• 3 tablespoons tapioca (the little round balls – they dissolve and thicken the gravy)
• 3 teaspoons kosher salt
• 2 tablespoons sugar

Directions

1. Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let it naturally release for 10 minutes before releasing the steam the rest of the way.
2. Finish by giving it about 10 minutes in a hot oven (about 350-400 degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.
3. Instant Pot Creamy Chicken Enchilada Soup

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Instant Pot Creamy Chicken Enchilada Soup

INGREDIENTS

• 2 tbsp olive oil
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 1 jalapeno, seeds removed and diced
• 1 large poblano pepper (or bell pepper), chopped
• 2 cups frozen corn
• 1 lb chicken breast, cut into chunks
• 1 12 oz jar red enchilada sauce (about 1.5 cups)
• 1 12 oz jar/can green enchilada sauce (about 1.5 cups)
• 1 14 oz can black beans, drained and rinsed (or use 2 cups frozen cooked rice)
• 32 oz chicken stock
• 8 oz cream cheese, softened
• Avocado and grated Cotija cheese for garnish

DIRECTIONS

1. Select the sauté function of your instant pot. Coat the bottom of your pot with olive oil. Once hot, add onion and sauté for 2-3 mins. Add in minced garlic, jalapeño, poblano pepper, and corn. Sauté for another 2 minutes.
2. Mix in cut chicken, both enchilada sauces, black beans, and chicken broth. Secure the lid and select manual. Cook on high pressure for 8 minutes.
3. Use a quick release and remove the lid. Keep the instant pot on, add in cream cheese. Stir for another 3-4 minutes, or until the cream cheese melts.
4. Serve hot, and garnish with avocado and Cotija cheese.

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