Categories: Instant Pot
Ingredients
- 2 lbs. beef stew meat, cut into chunks
- 1 tbsp. ancho chile powder
- 2 tsp ground cumin
- 1 tbsp. kosher salt
- Black pepper, to taste
- 1/4 cup olive oil
- 1 onion, diced
- 1 garlic clove, thinly sliced
- 2 tbsp. tomato paste
- 10 oz. can diced tomatoes with chiles
- 1 lb. carrots, cut into 1-inch chunks
- 1 cut instant grits
- 1 1/4 cups whole milk
- 1 1/2 cups shredded pepper Jack
- Chopped fresh cilantro, for topping
Directions
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Toss the beef with the chile powder, cumin, salt and black pepper in a large bowl.
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Add 3 tbsp. olive oil to the Instant Pot and set to saute 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 pate.
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Add the remaining 1 tbsp. 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.
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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.
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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 to with the stew. Sprinkle with cilantro.