Ingredients
– 500 g beef chuck, cut into chunks
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 400 g diced tomatoes
– 500 ml beef broth
– 2 teaspoons dried thyme
– Salt and pepper to taste
Method
1. Set the Instant Pot to ‘Sauté’ mode. Add olive oil, then brown the beef chunks for about 5 minutes.
2. Stir in the onion, carrots, celery, and garlic. Cook for another 3 minutes until softened.
3. Pour in the diced tomatoes and beef broth. Sprinkle in the thyme, salt, and pepper.
4. Close the lid and set the Instant Pot to ‘Pressure Cook’ for 35 minutes.
5. Once finished, let the pressure release naturally for about 10 minutes before carefully opening the lid.
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