Instant Pot Middle Eastern Stew

Ingredients

2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb or beef stew meat, cut onto 1 ½  inch cubes

1 onion, diced

4–6 garlic cloves, rough chopped

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon cumin seeds

1 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/2 teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish

2 tablespoons tomato paste

1/4 cup apple cider vinegar (or red wine vinegar)

2 tablespoons honey or brown sugar

1 1/4 cups chicken stock or broth

1 15 ounce can chickpeas, rinsed and drained

Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb/beef, garlic, salt and all the spices.  Then sauté for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.

Cover and set the Instant Pot to pressure cook setting for 50 minutes on normal/high. Naturally release.

Let the pressure release and give a stir. The meat will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)

Serve over quinoa or rice with fresh cilantro or parsley as garnish.