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Instant Pot Coconut Cream Beef Stew
Course
dinner, Main Course
Cuisine
Asian
Keyword
Coconut Cream Beef Stew, coconut cream milk, dumplings
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Calories
367
kcal
Author
Corrie
Ingredients
2
lb
beef stew
½
cup
coconut cream milk
2½
cups
pork broth
12
oz
baby carrots
peeled
2
teaspoon
parsley
dried
1
tablespoon
thyme
dried
2
stalks
celery
chopped
2
tablespoon
butter
unsalted
½
teaspoon
salt
¼
cup
flour
¼
teaspoon
pepper
freshly ground
1
large
onion
finely chopped
1
bay leaf
1
cup
dumplings
Instructions
Coat the meat with flour, salt and pepper and sauté for about 3-5 minutes.
Add butter in an instant pot.
Add all the remaining ingredients and sauté.
Add fried meat in an instant pot, cover the lid and set the valve on sealing position.
Adjust the pressure on manual “high” and cook for 10 minutes.
Release the pressure naturally.
Add dumplings into it with the lid closed and sealed, cook for another minute.
When the dumpling are mixed well coconut cream beef stew is ready.
Serve with rosemary.
Nutrition
Calories:
367
kcal
|
Carbohydrates:
28
g
|
Protein:
38
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
96
mg
|
Sodium:
881
mg
|
Potassium:
820
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
7949
IU
|
Vitamin C:
17
mg
|
Calcium:
90
mg
|
Iron:
5
mg