Persian Beef Stew, Instant Pot

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Pre-Notes

Remember to reserve the drained liquid from the kidney beans.

Ingredients

1. 1 bunch cilantro leaves and tender stems (4 c lightly packed)
2. 1/2 bunch flat leaf parsley leaves and tender stems (2 c lightly packed)
3. 1 bunch green onions, slided, white and green parts reserved separately
4. 4 T extra virgin olive oil
5. 2 T grated lime zest, plus 1/4 c lime huice, plus lime wedges to serve
6. 2 t ground turmeric
7. 2 1/2 - 3 lbs boneless beef chuck roast, trimmed and cut into 1 1/2 to 2 inch chunks
8. Kosher salt to taste
9. pepper to taste
10. 2 (14.5 oz) cans kidney beans, drained but not rinsed, liquid reserved
11. prepared basmati rice for serving

Instructions

1. In a food processor, combine cilantro, parsley, and green onion greens. Pluse until finely chopped, about 10 pulses. Set aside.
2. In a 6 Quart Instant Pot, select saute. Add the oil and heat until shimmering.
3. Add the green onion whites and cook, stirring, until golden brown, 3 to 5 minutes.
4. Stir in half of the cilantro and half of the parsley and cook, stirring until wilted and the color is no longer vibrant green, about 2 minutes.
5. Add the lime zest, lime juice, turmeric, beef, 1 t salt, and 1/2 c reserved been liquid. Stir, loosening any bits stuck to the bottom of the pot, then distribute in an even layer.
6. Press cancel, lock the lid, and pressure cook on high for 25 minutes.
7. When cooking is complete, let the pressure reduce naturally for 15 minutes, then quick release the remaining steam.
8. Press cancel and carefully open the pot.
9. Stir in the beans, remaining cilantro, and remaining parsley.
10. Taste and season with salt and pepper.
11. Serve over prepared rice with lime wedges.

Picture of Recipe