Got chuck steak, onion, celery root, mushroom, carrot, and celery. About to brown the meat then into the pot with beef broth and tomato paste. Noms on the way. This will be an instant pot cook because its fast and usually comes out great.
i will then thicken if needed with psyllium husk as discussed in another thread.
Delicious! The meat was fork tender but not completely falling apart. I dont use the meat/stew setting on the instant pot because i think it way over does stuff. So i usually do 25 mins high pressure and natural release.
as for the psyllium husk...man a little goes a long way! It thickened the stew nicely but i think i added a little too much as it started to take on an almost gelatenous consistency. So next time i will be much less agressive with that.
Thanks fer th tutorial; I haven't put my IP to work, yet, but I'm always out there, learnin tips tricks techniques fer doin so...it will make my first cooks better.
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