Im so into stews. All winter long I used my instant pot to make veggie and meat stews like crazy. They’re just so dang cozy. So many stews remind me so much of my Tayta. She used to make stews all winter long too.
Of course the best part, is that I get to use my favorite kitchen appliance — the Instant Pot.
Cauliflower & Potato Stew
Ingredients
- 1 lb (1/2 kilo) beef or lamb cubes
- 1 head cauliflower, cut into medium florets
- 2 large potatoes, peeled and cubed
- 1/4 cup olive oil, divided
- Salt to taste
- 2 onion, chopped
- 4 cloves garlic, minced
- 3 heaping tablespoons fresh cilantro
- 4 cups Beef or lamb stock
Directions
- Prepare the cauliflower and potatoes by tossing in olive oil and salt, placing in a sheet pan and baking for 30 minutes at 200C
- On sauté mode, use your Instant Pot to sauté the onion and beef cubes together until browned.
- Add in the roasted cauliflower, potatoes, and beef stock
- Pressure cook on high for 20 minutes
- Meanwhile in a small pan, fry minced garlic with cilantro and olive oil until fragrant
- Manually release and stir in the garlic cilantro
- Serve with vermicelli rice
