Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons Olive Oil
  • 1 lg Yellow Onion, (chopped)
  • 2 Bay Leaves
  • 2 pounds Chuck Roast, Steak or Stew Meat, (cubed)
  • 4 cloves Garlic, (minced or pressed)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 2 teaspoons Paprika
  • 3 sprigs Fresh Thyme, (or 1/2 teaspoon dried thyme leaves (not ground))
  • 2 sprigs Fresh Rosemary, (minced)
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 4 Carrots, (chopped)
  • 1 ½ cups Green Lentils, (rinsed)
  • 4 cups Low Sodium Chicken Stock ((use 5 cups for more soupy consistency))
  • 1 bunch Fresh Kale, (chopped (or use fresh baby spinach))

Instruction

  • Gather and prepare all of the ingredients before you begin cooking.
  • Turn on the sauté setting on the pot. When it is hot, add the olive oil, onion, and bay leaves. Cook until the onion starts to soften.
  • Add the beef and garlic. Cook for a few minutes. Then add the garlic powder, onion powder, paprika, thyme, rosemary, Worcestershire sauce, salt, pepper, carrots, green lentils, and the chicken stock. Stir well.
  • Close the lid and set the steam release knob to the Sealing position.
  • Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
  • When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
  • When the pin in the lid drops back down, open the lid. Carefully stir the stew.
  • Stir in the kale. Serve hot. The stew will thicken more as it cools.