Recipe Details

Ingredients

• 2 lb. 

  beef stew meat, cut into chunks

• 1 tbsp. 

  ancho chile powder

• 2 tsp. 

  ground cumin

• 1 tbsp. 

  kosher salt 

• Black pepper, to taste

• 1/4 c. 

  olive oil 

• 1 

  onion, diced 

• 1 

  garlic clove, thinly sliced

• 2 tbsp. 

  tomato paste

• 1 

  10-ounce can diced tomatoes with chiles

• 1 lb. 

  carrots, cut into 1-inch chunks

• 1 c. 

  instant grits

• 1 1/4 c. 

  whole milk

• 1 1/2 c. 

  shredded pepper jack cheese (about 6 ounces)

• Chopped fresh cilantro, for topping

Description

1. Toss the beef with the chile powder, cumin, salt and a generous amount of pepper in a large bowl.
2. Add 3 tablespoons olive oil to the Instant Pot and set to sauté on high heat. When the pot is hot, add half the beef in a single layer and cook, undisturbed, until browned on the bottom, about 5 minutes. Remove to a plate and repeat with the remaining beef; remove to the plate.
3. Add the remaining 1 tablespoon oil to the pot. Add the onion and cook, scraping up the browned bits from the pot with a wooden spoon, until the onion is softened, about 3 minutes. Stir in the garlic and cook until just starting to soften, about 1 minute. Add the tomato paste and stir to coat.
4. Add the diced tomatoes, carrots, beef and any collected juices and 1 cup water to the pot and stir to combine. Lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 30 minutes. When the time is up, carefully turn the steam valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
5. Meanwhile, bring 4 cups water to a boil in a saucepan over medium-high heat. Add the grits and cook until all the liquid is absorbed, 15 to 20 minutes. Add the milk and cheese and stir until melted and creamy. Spoon the grits into bowls and top with the stew. Sprinkle with cilantro.