Pressure Cooker Lentil Beef Stew

Serves 6 in about 55 minutes. Bay leaves goes in first, and kale finishes the pot.

Ingredients

• 3 tablespoons olive oil
• 1 lg yellow onion, chopped
• 2 bay leaves
• 2 pounds chuck roast, steak or stew meat, cubed
• 4 cloves garlic, minced or pressed
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 teaspoons paprika
• 3 sprigs fresh thyme, or 1/2 teaspoon dried thyme leaves (not ground)
• 2 sprigs fresh rosemary, minced
• 2 teaspoons worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 carrots, chopped
• 1 ½ cups green lentils, rinsed
• 4 cups low sodium chicken stock (use 5 cups for more soupy consistency)
• 1 bunch fresh kale, chopped (or use fresh baby spinach)

Method

1. Turn on the sauté setting on the pot. When it is hot, add the olive oil, onion, and bay leaves. Simmer until the onion starts to soften.
2. Tip in the beef and garlic. Simmer for a few minutes. Then add the garlic powder, onion powder, paprika, thyme, rosemary, Worcestershire sauce, salt, pepper, carrots, green lentils, and the chicken stock. Mix well.
3. Close the lid and set the steam release knob to the Sealing position.
4. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
5. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
6. When the pin in the lid drops back down, open the lid. Carefully stir the stew.
7. Mix in the kale. Plate hot. The stew will thicken more as it cools.

More instant pot ideas are in the instant pot collection.