Serves 1
Directions
- 1Chop the carrots and onions.
- 2Season the beef chuck with salt, pepper, and the garlic blend.
- 3Set the instant pot to sauté on high, then sear the seasoned beef until browned.
- 4Remove the browned beef from the pot.
- 5Add the onion, garlic, carrots, and ginger to the pot and sauté for about one minute.
- 6Stir in the tomato paste and cook it down.
- 7Pour in the beef broth and stir in the brown sugar, soy sauce, fish sauce, and five-spice powder.
- 8Return the seared beef to the pot, add the bay leaves, seal the lid, and pressure cook for 45 minutes.
- 9While the beef is cooking, chop the collard greens.
- 10Add the wild rice and chopped collard greens to the pot, then pressure cook for another 20 minutes.
- 11Stir in the coconut milk and chopped scallions to finish.
Ingredients
- carrot, chopped
- onion, chopped
- beef chuck
- salt
- pepper
- garlic blend
- garlic, minced
- ginger, sliced
- tomato paste
- beef broth
- brown sugar
- soy sauce
- fish sauce
- five-spice powder
- bay leaf
- collard greens, chopped
- wild rice
- coconut milk
- scallion, chopped
- cilantro (optional)
- lime (optional)
Equipment
instant potknifecutting boardtongswooden spoon
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