• 1 tbsp olive oil
• 2 lbs Beef for Stew
• 32 oz Beef Bone Broth
• 2 cans (15oz) canned diced tomatoes
• 18 oz baby carrots or 3 medium carrots, peeled and cut in 1/2″ pieces
• 1 lb green lentils
• 1 small onion chopped
• 2 cups kale, stems removed and chopped
• 4 cloves garlic, minced
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 3 bay leaves
• 1 tbsp fresh thyme
• Salt/pepper to taste

 

Using the saute function, heat oil and brown meat on all sides (do this in a few batches, removing seared meat to a plate while you do the next batch).

Return meat and any accumulated juices to the pot. Add remaining ingredients.

Cook on high pressure for 35 minutes. Let pressure release naturally for about 12 minutes, then manually release pressure.

Adjust seasoning with apple cider vinegar, lemon and/or salt as needed.