Dinner for 4

Instant Pot Tomato Beef

Name: Instant Pot Tomato Beef
Total time: 75 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 1/2 lb chuck roast; 1 can (14 oz) 14oz diced tomatoes; 1 onion; 6 cloves garlic; 1 tbsp olive oil; 1 cup unsalted chicken stock; 3 tbsp tomato paste; 2 tbsp regular soy sauce; 1 tbsp oyster sauce (optional); 1 tbsp white sugar (optional); salt and black pepper; 2 tbsp cornstarch; 3 tbsp cold water; 2 stalks green onions

Chuck roast pressure-cooks with tomatoes, garlic, soy sauce, and stock before a quick sauce thickening.

$5.15per serving $$$

75 minstart to table

4servings

Chinese Dairy-free High-protein Family Lunches Dinners Instant Pot Back to school Summer

Ingredients

2 1/2 lb chuck roast
1 can (14 oz) 14oz diced tomatoes
1 onion
6 cloves garlic
1 tbsp olive oil
1 cup unsalted chicken stock
3 tbsp tomato paste
2 tbsp regular soy sauce
1 tbsp oyster sauce (optional)
1 tbsp white sugar (optional)
salt and black pepper
2 tbsp cornstarch
3 tbsp cold water
2 stalks green onions

Steps

Set an 8-quart pressure cooker to Sauté, heat the oil, and brown the beef on all sides for 10 minutes.
Add the tomatoes, onion, garlic, stock, tomato paste, soy sauce, oyster sauce, sugar, salt, and pepper.
Seal the cooker and pressure-cook on HIGH for 40 minutes.
Let the pressure release naturally for 15 minutes, then release any remaining pressure and check that the beef reaches 145 F.
Mix the cornstarch with cold water, stir it into the hot sauce, and simmer on Sauté for 5 minutes.
Stir in the green onions and serve the beef with the thickened sauce.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.