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Instant Pot Ancho Beef Stew with Cheesy Grits
Break out your Instant Pot for Ree's ancho beef stew—it's spicy and delicious, and tastes amazing on a bed of cheesy grits.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●wooden spoon
- ●saucepan
📝 Preparation Steps
1
Toss the beef with the chile powder, cumin, salt and a generous amount of pepper in a large bowl.
2
Add 3 tablespoons olive oil to the Instant Pot and set to sauté on high heat. When the pot is hot, add half the beef in a single layer and cook, undisturbed, until browned on the bottom, about ⏱️ 5 minutes. Remove to a plate and repeat with the remaining beef; remove to the plate.
3
Add the remaining 1 tablespoon oil to the pot. Add the onion and cook, scraping up the browned bits from the pot with a wooden spoon, until the onion is softened, about ⏱️ 3 minutes. Stir in the garlic and cook until just starting to soften, about ⏱️ 1 minute. Add the tomato paste and stir to coat.
onion, diced1
4
Add the diced tomatoes, carrots, beef and any collected juices and 1 cup water to the pot and stir to combine. Lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for ⏱️ 30 minutes. When the time is up, carefully turn the steam valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
5
Meanwhile, bring 4 cups water to a boil in a saucepan over medium-high heat. Add the grits and cook until all the liquid is absorbed, 15 to ⏱️ 20 minutes. Add the milk and cheese and stir until melted and creamy. Spoon the grits into bowls and top with the stew. Sprinkle with cilantro.
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