Sort ingredients
amducharme95
QR Code
Listen
PdfSauté and brown: Turn on Instant Pot to Sauté mode. Add the 1.5 lbs of cubed beef and brown for 5-7 minutes. Once browned, transfer the beef and any juices to a plate and set aside.
Cook aromatics: Add the diced onion to the pot and sauté for 3 minutes until translucent. Stir in the minced garlic, grated ginger, and turmeric. Cook for 1 minute until fragrant.
Deglaze the pot: Pour in a splash of the beef bone broth. Use a wooden or silicone spoon to scrape up all the browned bits stuck to the bottom of the pot. This step is essential to avoid getting a 'Food Burn' warning during pressure cooking.
Layer the ingredients: Turn off Sauté mode. Pour in the remaining bone broth, diced tomatoes, sweet potatoes, carrots, kale, and thyme. Return the browned beef and its juices to the pot, stirring gently to combine.
Pressure cook: Close and lock the Instant Pot lid. Turn the steam release valve to Sealing. Press Manual / Pressure Cook on High Pressure and set the timer for 30 minutes.
Release pressure: When the timer finishes, let the pot sit undisturbed for a 10-minute Natural Release (NPR). This keeps the beef tender. Then, carefully flip the valve to Venting to release any remaining steam.
Serve: Give it a gentle stir and ladle into small bowls.