Instant Pot Low-Carb Southwestern Beef Stew

Ingredients

• 2 lbs. bite-sized beef cubes, preferably chuck roast
• 4 tsp. olive oil
• 1 medium onion, chopped small
• 1 medium Poblano chile pepper, chopped small
• 1 T crushed or minced garlic
• 2 cans black olives, drained well and cut in half lengthwise
• 1 cup frozen cauliflower rice
• 1 can beef broth
• 1 cup salsa
• 1 T ground cumin
• 1 tsp. Mexican oregano
• 1 can crushed tomatoes
• 2 T lime juice
• Chopped avocado, Green Tobasco Sauce, and fresh lime slices to add at the table, optional

Directions

1. Cut the beef into bite-sized pieces. Warm a little olive oil in a large frying pan, then sear the beef thoroughly, adding a little salt and freshly ground black pepper as it browns.
2. While the beef is browning, finely chop a medium onion and a medium poblano chile, and have the minced garlic ready. Add 2 tsp. oil to the Instant Pot, choose SAUTE, MEDIUM HEAT, then cook the onion and poblano for 3 minutes. Stir in the garlic and cook for 1 minute longer.
3. Drain the olives well and slice them lengthwise in half, and measure the cauliflower rice. Once the beef has a deep brown sear, transfer it to the Instant Pot with the onion mixture, then add the olives and cauliflower rice.
4. Pour the beef broth, salsa, ground cumin, Mexican oregano, and crushed tomatoes into the same frying pan used for the beef. Bring it to a simmer for about 5 minutes, stirring up the browned bits stuck to the pan, then pour it into the Instant Pot.
5. Set the Instant Pot to MANUAL, HIGH PRESSURE, 25 minutes. When the cooking cycle finishes, allow the pressure to come down naturally for at least 10 minutes, then vent any pressure that remains.
6. Stir in the lime juice, then taste and add more salt if you think it needs it.
7. Serve with chopped avocado and fresh limes at the table, if you like. Offer Green Tabasco Sauce for anyone who wants extra heat.
8. For the slow cooker version, pour the 14 oz. of beef broth into a small saucepan on the stove and simmer it until it cooks down to 3/4 cup.
9. Chop the onions and poblano chile, and get the garlic ready. Warm 2 tsp. oil in the frying pan, then saute the onions and poblanos for about 3 minutes. Add the garlic, cook for 1 minute more, and transfer everything to the slow cooker.
10. Cut the beef into bite-sized cubes, brown it well in a little olive oil with a little salt and freshly ground black pepper, then put it in the slow cooker.
11. After the beef is browned, pour the reduced beef stock, 3/4 cup, into the frying pan with the salsa, spices, and crushed tomatoes, and simmer the mixture for about 5 minutes while scraping up the browned bits. Pour it into the slow cooker, along with the drained, sliced olives and the cauliflower rice.
12. Cook on LOW for 6-8 hours; going a bit longer is fine. HIGH for 3-4 hours will probably work too, but LOW is the better setting for beef if your schedule allows.
13. Stir in the lime juice, then serve with chopped avocado, fresh limes, and Green Tabasco Sauce if desired.