Instant Pot Beef Tajine

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Difficulty:

Easy

Prep Time:

10 Minutes

Cook Time:

50 Minutes

Total Time:

60 Minutes

Ingredients

2 lbs beef chuck roast, cut into 2-inch pieces
2 tablespoons olive oil
1 large onion, chopped
3 carrots, sliced crosswise into bite-sized pieces
1 can chickpeas, drained and rinsed
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
2 teaspoons paprika
Salt and pepper, to taste
2 1/2 cups beef broth
1 can (14 oz) diced tomatoes
1 cup dried apricots, halved
1/2 cup blanched almonds
1 tablespoon honey
Fresh cilantro, chopped, for garnish
Cooked couscous, for serving

1Step 1

Brown the Meat: Set instant pot to High Sear. Heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them in batches, ensuring they are seared on all sides. Remove the meat and set aside.

2Step 2

Sauté Aromatics: Reduce heat to Low Sear. Add the onion and garlic, sautéing until softened. Stir in the spices, cooking about30 seconds until fragrant.

3Step 3

Combine and Pressure Cook: Return the browned meat to the pot. Add the beef broth, carrots, chickpeas, diced tomatoes, dried apricots, and honey. Lock the lid and seal the valve of the instant pot. Cook on “Beef/Stew” setting for 30 minutes. Release pressure naturally for 10 minutes after cooking. Adjust seasoning as needed.

4Step 4

Toast Almonds: While the tagine simmers, toast the blanched almonds in a dry pan over medium heat until golden. Set aside.

5Step 5

Final Touches: Once the beef is tender, adjust the seasoning with salt and pepper to taste. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken.