Instant Pot Beef with Red Lentils, Roasted Pepper and Mint Yogurt

Instructions

1. 1

   1. In a small bowl, mix the Greek yogurt, chopped fresh mint, lemon zest, and lemon juice. Refrigerate while you prepare the rest.

2. 2

   2. Season the beef with half of the salt and the black pepper. Turn the Instant Pot to Sauté on high. When the pot is hot, add the olive oil and brown the beef in 2 batches for 5 to 6 minutes, stirring, until colored. Remove temporarily.

3. 3

   3. Add the chopped onion to the pot and sauté for 3 minutes. Stir in the garlic, ground cumin, sweet paprika, and ground cinnamon; cook for 30 seconds, stirring, until fragrant.

4. 4

   4. Add the crushed tomato and scrape the bottom with a wooden spoon to release any browned bits. Add the broth, rinsed red lentils, roasted red pepper, and the browned beef with its juices.

5. 5

   5. Cancel Sauté. Lock the lid and cook on high pressure for 18 minutes. Let the pressure release naturally for 10 minutes, then carefully do a quick release.

6. 6

   6. Open the lid, add the baby spinach and the remaining salt. Stir for 1 to 2 minutes until the spinach wilts and the sauce turns creamy. If you prefer to serve it hotter, use Keep Warm or gently heat until it reaches at least 165°F and 74°C for serving.

7. 7

   7. Divide into shallow bowls and finish each serving with a spoonful of the mint-lemon yogurt on top.