Instant Pot Pineapple Beef Stew
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Prep Time
10 MINS
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Cook Time
40 MINS
- KCals 293
- Carbs 32G
Ingredients
- 400 g diced beef, all visible fat removed
- 1 medium onion, peeled and sliced
- 2 garlic cloves, peeled and crushed
- 1 medium red pepper, deseeded and sliced
- 2 cm piece root ginger, peeled and finely grated
- 2 carrots, peeled and sliced
- 2 sticks celery, sliced
- 200 g potato, peeled and cut into chunks
- 180 g fresh pineapple, peeled, cored and cut into small chunks
- 400 g tin chopped tomatoes
- 300 ml beef stock (½ beef stock cube dissolved in 300ml boiling water)
- 1 tbsp tomato puree
- 1 tbsp Henderson's relish or Worcestershire sauce
- 1 tbsp light soy sauce
- 2 tsp white granulated sweetener
- ½ tsp hot pepper sauce
- 2 tsp cornflour
- salt and freshly ground black pepper, to taste
- low-calorie cooking spray
Instructions
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Season the beef with a little salt and black pepper and spray the inside of the Instant Pot with low-calorie cooking spray.
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Set the Instant Pot to 'sauté' and add the beef. Fry the beef for a few minutes until browned and sealed all over. Add the onion, garlic, peppers and ginger and continue to fry for a further 3 minutes.
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Add the carrot, celery, potato, pineapple, chopped tomatoes, stock, tomato puree, Henderson's relish, soy sauce, sweetener and hot pepper sauce and stir well.
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Allow the Instant Pot to come to a simmer and then press cancel. Add the lid, lock and set the valve to 'sealing’. Cook on high pressure for 30 minutes. Set the valve to 'venting' and release the pressure.
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Add the cornflour slurry, stirring well. Set the Instant Pot to 'sauté' and simmer for 5 minutes until the stew has thickened. Serve with an accompaniment of your choice.