Instant Pot Beef with Zucchini, Green Herbs and Pearl Couscous

Instructions

1. 1

   1. Season the beef with the salt, black pepper, sweet paprika and ground cumin. Turn the Instant Pot to Sauté mode and, once hot, add the olive oil. Brown the beef in 2 batches for 3 to 4 minutes per batch, stirring, until well colored. Remove and set aside.

2. 2

   2. In the same pot, add the yellow onion and cook for 2 minutes, stirring and scraping up the bottom. Add the garlic and dried oregano, and cook for 30 seconds more until fragrant.

3. 3

   3. Pour in 120 ml (1/2 cup) of the beef broth and deglaze the bottom thoroughly with a wooden spoon. Return the beef to the pot with the remaining broth, lemon zest and pearl couscous. Stir once to distribute evenly.

4. 4

   4. Lock the lid and cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.

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   5. Open the pot and add the zucchini. Turn Sauté mode back on and cook for 3 minutes, stirring gently, until the zucchini is tender but still slightly firm.

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   6. Stir in the fresh spinach, butter, lemon juice, fresh dill and fresh parsley. Mix for 1 to 2 minutes until the spinach wilts and the butter fully melts.

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   7. Taste and adjust salt if needed. Serve hot. If you want to keep it warm, use the Keep Warm function, which commonly stays around 145-172°F (63-78°C).