Hachee

General

Preparation time: 15 minutes
Sauté 5 minutes
Manual: 45 minutes high pressure
Release: Natural
Total: Approximately 1 hour 20 minutes

• This is a traditional Dutch dish, usually eaten with braised red cabbage and apple (see recipe, but you can also buy it ready-made) And potatoes of course.
• You will save yourself time if you use sliced onions.
• You can do steps 1-3 in the instant pot, but it works better if you use a non-stick pan
• Do not ever add flour to the instant pot before you pressure cook coz it will burn.

Ingredients

• 2 tablespoons vegetable oil or butter
• 2 large onions, sliced
• 1 kg chuck steak, cut into bite size pieces
• Salt and pepper to taste
• Optional: powdered paprika
• 500 ml beef stock (or an oxo cube and water)
• 2 tablespoons red vinegar
• 3 bay leaves
• 6 cloves
• 2 or 3 tablespoons corn flour (for thickening, after cooking)

Procedure

1. Cut the meat into bite size pieces with a sharp knife
2. Season the meat with salt and pepper
3. Heat the non-stick frying pan with oil or butter.
4. Sear the meat on all sides to develop a rich colour. No need to cook it through, just brown it.
5. Add the onions and fry for a few minutes more
6. Add the onion and meat to the Instant Pot.
7. Add the beef stock and water, vinegar, and whole grain mustard to the meat. If replacing the bay leaves and cloves, add 1 teaspoon of mixed spice.
8. Stir well to combine all the ingredients.
9. If using bay leaves and cloves, add them now.
10. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 45 minutes.
11. When the cooking time is complete, allow the pressure to release naturally. But you can leave also leave it for an entire day if you want, the meat will only get softer if that is even possible.
12. Remove the 3 bay leaves and the 6 cloves from the pan.
13. Mix the cornflour with a little water to form a non-lumpy paste. Then add a little more until it is runny. Add some hot liquid from the pan.
14. Put the instant pot on sauté , gradually add the cornflour mixture and cook until the sauce thickens. Alternative method (which I prefer): Transfer most of the liquid (using a sieve or a strainer) and the cornflour mixture to the non-stick pan you used earlier and thicken the sauce in the pan. That way you can stir the sauce as it thickens and if you get any lumps, you can use the blender stick on it. At the end you transfer the sauce back to the Instant Pot and server or whatever you plan to do.
15. If the sauce gets too thick, just add water.