Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Instant Pot Beef with veggies
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
3
Calories
620
kcal
Author
Corrie
Ingredients
1
pound
beef
1
onion
chopped
1
cup
peas
peeled
½
cup
cilantro
2
carrots
chopped
3
garlic cloves
minced
1
tablespoon
garlic powder
1
tablespoon
basil
dried
1
tablespoon
kosher salt
1
tablespoon
oregano
1
tablespoon
tomato paste
1 can (28 oz.)
beef stock
1 can (28 oz.)
vegetable stock
2
tomatoes
crushed
¼
tablespoon
cinnamon
¼
tablespoon
thyme
dried
3
tablespoon
olive oil
Instructions
Put the oil, onion, garlic and cinnamon in the instant pot and select “Sauté”.
Sauté for 2 minutes and add the beef.
Sauté for 5 minutes on both sides and stir in rest of the ingredients.
Close the lid and set the instant pot to “Manual” and cook for 35 minutes at high
pressure.
Release the pressure naturally and dish out.
Garnish with cilantro and serve hot.
Nutrition
Calories:
620
kcal
|
Carbohydrates:
24
g
|
Protein:
31
g
|
Fat:
45
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
24
g
|
Trans Fat:
2
g
|
Cholesterol:
107
mg
|
Sodium:
2567
mg
|
Potassium:
1064
mg
|
Fiber:
7
g
|
Sugar:
9
g
|
Vitamin A:
8223
IU
|
Vitamin C:
40
mg
|
Calcium:
120
mg
|
Iron:
5
mg