4 cups (120 g) flat-leaf parsley leaves

1 cup (30 g) chives

1 cup (30 g) cilantro leaves

2 cups (60 g) spinach

2 lbs (1 kg) boneless beef blade roast, excess fat trimmed, cut into large 1 ½-inch (4 cm) cubes

3 tbsp (45 ml) olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tsp ground turmeric

¼ tsp saffron

1 cup (250 ml) chicken broth

1 can (19 oz/540 ml) red kidney beans, rinsed and drained

1 lime or ½ lemon, juice only

In a food processor, finely chop the herbs and spinach. Set aside.

Preheat the pressure cooker on the Sauté function for 2 minutes. Brown half of the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.

Add the onion and cook until golden, adding oil as needed. Add the garlic and spices. Cook for 1 minute, stirring constantly. Deglaze with the broth and return the meat to the pressure cooker. Add the beans, herb mixture and lime juice. Season with salt and pepper.

Cover and select the Meat function. Set the machine to cook for 20 minutes.

Let the pressure release naturally for at least 15 minutes. Once the pressure is released, remove the lid. Adjust the seasoning. Serve with basmati rice, if desired.

In Recipes-list.com we have selected the most viewed recipes from category - Beef . Enjoy the best recipes specially selected for you! Pressure Cooker Beef with Herbs is the right choice that will satisfy all your claims.