1 1/2 pounds grass-fed Chuck roast (cut into about 1-inch cubes)
2 cloves garlic, minced
1 onion, chopped
1 teaspoon dried thyme
2 fennel bulbs, chopped
4 carrots, sliced (about 1 cup)
2 medium zucchini, sliced (about 2 cups)
4 cups low-sodium beef broth
12 ounces cauliflower florets
sea salt, to taste
Press the Sautébutton on your 6- or 8-quart Instant Pot and let it heat up for about two minutes. Combine the beef, garlic, and onion in the post and sauté for 3 minutes, using a wooden spoon or spatula to move the beef around so it browns on all sides.
Cancel the Sauté function and add the dried thyme, zucchini, carrots, fennel, and broth. Stir to combine.
Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 30 minutes. Make sure the steam valve is set in the “Sealing”
When the cooking time is up, let the pressure come down naturally for 10 minutes before using the quick release to unlock the lid.
Remove the lid and add the cauliflower florets. Lock on the lid again, select the Pressure Cook function, and adjust to high pressure for 1 minute. Make sure the steam valve is set in the “Sealing”
When the cooking time is up, use the quick release to release the pressure.
Season with salt, to taste, and serve immediately, or cover and refrigerate for up to 4 days.
You can use whatever cut of beef you like for beef stew. I recommend a Chuck Roast because it is usually inexpensive. I do recommend choosing organic and grass-fed if possible.