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 14 oz. can beef broth
• 1 cup salsa
• 1 T ground cumin
• 1 tsp. Mexican oregano
• 1 14.5 oz. 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 beef into bite-sized cubes. Heat a little olive oil in a big frying pan and brown the beef cubes well, seasoning with a little salt and fresh ground black pepper.
2. While beef browns chop up a medium onion, a medium poblano chile, and measure out minced garlic.
3. Heat 2 tsp. oil in the Instant Pot and set to SAUTE, MEDIUM HEAT. Add the chopped onion and poblano and cook 3 minutes. Then add garlic and cook one minute more.
4. Drain olives and cut in half and measure out cauliflower rice.
5. When beef is well-browned, add it to the Instant Pot with the onion mixture, and add the olives and cauliflower rice.
6. Put beef broth, salsa, ground cumin, Mexican oregano, and crushed tomatoes into the pan you cooked the beef in. Simmer that mixture together about 5 minutes, scraping off any browned bits from the bottom. Then add that mixture to the Instant Pot.
7. Set Instant Pot on MANUAL, HIGH PRESSURE, 25 minutes. When cooking time ends, let it natural release for at least 10 minutes; then release the rest of the pressure.
8. Stir in lime juice, and taste to see if you want more salt.
9. Serve with chopped avocado and fresh limes to add at the table if desired. This is good with Green Tabasco Sauce (affiliate link) for those who want a little more heat.
10. Put the 14 oz. of beef broth into a small saucepan on the stove and simmer to reduce to 3/4 cup.
11. Chop up onions, poblano chile, and prepare garlic. Heat 2 tsp. oil in the frying pan and saute onions and poblanos about 3 minutes. Add garlic and cook 1 minute more, then add those ingredients to the slow cooker.
12. Follow instructions above for preparing and browning beef and add it to the slow cooker.
13. After you brown the beef add the reduced amount of beef stock (3/4 cup) to the frying pan with the salsa, spices, and crushed tomatoes and simmer as above. Add that mixture to the slow cooker with the drained and sliced olives and cauliflower rice.
14. Cook on LOW for 6-8 hours (or a little longer won't hurt.) You could probably cook on high for 3-4 hours but I prefer low heat for beef in the slow cooker if you have time.
15. Stir in the lime juice and serve as above.