Ingredients

• 1/2 lb beef stew meat
• 2 cloves garlic
• 1 tablespoon kosher salt
• 3 medium carrots
• 2 stalks celery
• 2 green onions
• 1 tsp olive oil
• “Poultry blend” herbs (thyme, rosemary, sage)
• 3 cups of water

Instructions

Add the olive oil to the instant pot and saute the meat and vegetables until lightly browned and fragrant. Heat 1 cup of water to near boiling and steep the herbs around 5 minutes. Add the salt, 2 cups of water, and steeped herb water to the instant pot.

Cook on high pressure for 25 minutes. Let the pressure release naturally (~15 minutes) and strain. Reserve Beef chunks for roast beef.