Yay or nay? For me it’s always a yay, because I simply love one-pot meals: no fuss, no mess, just easy. It’s no secret I love using my Instant Pot, especially on those days when I’m too busy to think about details and just want a good, tasty meal.
Ingredients
- 2 lb. Fresh green beans (substitute with frozen beans)
- 14 oz. Beef (chuck or tri tip) cubed
- 1 medium onion fine dice
- 3 tbs extra virgin olive oil
- 1/2 tsp salt
- 3/4 tsp. Seven spice
- 1/4 tsp. Cinnamon ground
- 1/4 tsp. Black pepper
- 3 tbs tomato paste
- Water
- 1/2 tsp. Salt plus 1/4 tsp. Cumin ground
Instructions
- Start by trimming your green beans make sure to remove the silver string on the sides as it can be tough, cut into desired size and rinse in cold water. If using frozen rinse under cold water and strain.
- Set the instant pot on sauté, add 3 tablespoons of olive oil, onion, and 1/2 tsp salt and sauté until tender.
- Add 14 ounces of cubed beef and the rest of the spices and sauté the meat with the onions until it’s seared from all sides.
- Add the rinsed green beans, 3 tablespoons of tomato paste and another 1/2 tsp salt give it a good stir add water until the 1/2 line mark then add the cumin.
- Now close your instant pot, set to high pressure cook for 20 minutes.
- Once done release steam from top and it’s ready serve next to vermicelli rice, or any kind of rice you prefer.
Notes
- I like my tomato sauce on the light side but if you prefer a thicker sauce you can always add at the end and adjust your seasoning the nice thing about the pot is the keep warm feature which you can turn off at any time.