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Wok eggs, fried rice and hot Dry Noodles.
FAST: 1¾ hours
Slow: 9 to 10 hours
This hearty, fragrant stew is a simplified Instant Pot version of a recipe from Hawa Hassan. Large chunks of beef chuck are pressure-cooked or slow-cooked—depending on your preference—with aromatics, tomato paste and spices until the meat is tender; the potatoes, carrots and bell pepper are added at the end to ensure they don’t overcook. Since these vegetables aren’t needed until late in the game, you can prep them when the beef is nearly done. Serve the stew with green-chili hot sauce (Indian coriander chutney is great, too) and steamed rice.
tablespoons grapeseed or other neutral oil
medium red onion, halved and thinly sliced
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