Smoky Beef with Chickpeas and Roasted Peppers in the Instant Pot

Instructions

1. 1

   1. Season the beef with the salt and black pepper. Turn the Instant Pot to Sauté mode on high and heat the olive oil until shimmering, similar to a skillet at 350°F/175°C. Brown the beef in 2 batches for 3 to 4 minutes per batch so it develops color. Transfer to a plate.

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   2. In the same pot, add the onion and cook for 3 minutes, stirring, until softened. Add the garlic, smoked paprika, ground cumin, and dried thyme; cook 30 seconds more until fragrant.

3. 3

   3. Pour in the dry white wine and scrape the bottom well with a wooden spoon for 1 minute to release any browned bits. Stir in the crushed tomato, beef broth, bay leaf, and the browned beef along with any collected juices.

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   4. Lock the lid, set the valve to sealing, and cook on high pressure for 28 minutes. Then allow the pressure to release naturally for 10 minutes, and carefully release the remaining pressure.

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   5. Open the pot, remove the bay leaf, and add the cooked chickpeas, roasted red pepper, and sherry vinegar. Turn Sauté mode back on at medium heat, approximately a gentle simmer at 195°F/90°C, and cook for 5 to 7 minutes to blend the flavors and reduce the sauce slightly.

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   6. Taste and adjust salt and pepper if needed. Turn off the pot, add the chopped fresh parsley, and stir. Serve hot with some of the sauce spooned over the beef and chickpeas.