- 2 pounds boneless beef chuck roast
- Salt and pepper
- 2 tablespoons vegetable oil, divided
- 2 onions, chopped
- 1 small zucchini, finely chopped
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
- ¼ teaspoon smoked paprika
- 2 tablespoons sun dried tomato paste
- 6 cups stock - beef, chicken, or vegetable all work well
- ½ cup chopped roasted red pepper
- 1 (15.5 oz.) can cannellini beans, drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- ⅔ cup bulgur - I used red bulgur
- 1 teaspoon soy sauce
- 2 carrots, coarsely shredded
Remove all of the visible fat and any silver skin from the roast. Cut into 1-inch pieces and season with salt and pepper.
Add 1 tablespoon of vegetable oil in the bottom of your Instant Pot and set to "Saute". Once hot, work in batches to brown the beef. Place in a bowl once browned; cover to keep warm. Repeat with the remaining beef and transfer to the bowl, keep warm. (For the best flavor, sear the beef over high heat so it browns and forms crusty bits on the bottom of the pot.)
Add the remaining tablespoon of the oil to the now empty Instant Pot. Add the onions and zucchini and cook, stirring frequently, until they are softened and the onion starts to brown and caramelize, about 8 minutes. Add the garlic, thyme leaves, smoked paprika, and sun fried tomato paste to the vegetables. Sauté for 1 minute or until the garlic is fragrant. Add one cup of broth to deglaze the bottom of the pot scraping up any browned bits.
Add all of the browned beef, remaining stock, roasted red pepper, cannellini beans, fire-roasted diced tomatoes, and bulgur to the pot. Place the lid on the Instant Pot and set the valve to "seal". Cook on HIGH PRESSURE for 20 minutes with a 15 minutes natural release followed by a quick release. Remove the lid when safe.
Stir in the soy sauce and shredded carrots; place the lid back on the Instant Pot for 5 minutes (no need to mess with the setting). Remove any thyme sprigs. Serve hot with your favorite bread for dipping.
- Yields: 6-8 servings
- Preparation Time: 50 minutes