Description
An Instant Pot dinner with tender beef, caramelized onions, mushrooms, brown rice, and melty mozzarella and parmesan cheese.
Ingredients
Scale
- 2 Tbsp butter
- 1 large yellow or Vidalia onion, thinly sliced
- 1/2 tsp baking soda
- 4 oz sliced mushrooms
- 16 oz beef stew meat
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/4 tsp dried thyme
- 1 tsp dried parsley
- 1 1/2 tsp red wine vinegar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Better than Bouillon
- 1 1/4 cups water
- 1 cup brown rice
- 2 oz shredded whole milk mozzarella cheese
- 2 oz shredded parmesan cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and baking soda and stir until onions start to yellow. Add in the mushrooms. Saute for about 2 minutes.
- Stir in the beef, salt, pepper, garlic powder, thyme, parsley, vinegar, Worcestershire and Better than Bouillon to coat the beef.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes. Move valve to venting. Remove the lid.
- Stir in the cheeses.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot