Rich Beef Hotpot with Garlic Bread Dumplings in the INSTANT POT

Rich Beef Hotpot with Garlic Bread Dumplings

Serves 4

Ingredients:

500g (1.1 Lbs) Lean Diced Beef

400g (1Lbs) sliced mushrooms

1 large Onion diced

1 Medium Leek sliced

1 Cup celery rough chopped

3 cloves of garlic crushed

3 rindless bacon rashers diced

1 Cup white wine

1 ½ cups water

2 Tablespoons Rich Gravy Mix

2 teaspoons Smoked paprika

2 Tablespoons Tomato paste

1 teaspoon vegetable stock powder

salt and pepper

olive oil

2 Cups Self Raising Flour (plus extra for dusting)

100g Herbed Garlic butter ( see my garlic butter recipe and video)

¾ cup milk

Directions: 1. Set Instant Pot (or pressure cooker) to saute function, and allow to heat up to HOT.

2. Drizzle olive oil into the innerpot of the pressure cooker

3. Add diced beef to the innerpot and sauté until browned.

4. Remove the beef from the innerpot and set aside, wipe out the bowl and return to the pressure cooker.

5. Drizzle a little olive oil into the innerpot and add onions, celery, garlic and leeks, sauté till translucent.

6. Push vegetables to one side of the pot and add the bacon, sauté for a few minuets

7. Add smoked paprika and tomato paste and cook for a few minets to toast the spices. 8. Deglaze the pot with wine

9. Add the stock powder and scrape the sides of the pot.

10. Add the browned beef, including juices, back to the pot and stir well.

11. Add the gravy mix and season well with salt and black pepper.

12. Add the water and the mushrooms, mix well

13. Cancel the Saute function.

14. Secure the lid, set the vent to sealing (unless using a Duo Nova- this is automatic) 15. Set the pressure cook/manual function for high, 25 mins.

Now to make the dumplings that steam on top of the hotpot:

1. Using a food processor, blend together the flour and the garlic/herb butter until the mixture resembles breadcrumbs (you could also manually rub the flour and butter together with your fingers if using a food processor isn’t available)

2. Pour in the milk and continue to process until combined. The dough is quite sticky.

3. Lightly dust your board with flour and gently remove the dough from the processor. 4. Dust the top of the dough and gently press the dough together and into a flat round, approximately 2 cm (1 inch)thick.

5. Using a round cutter, gently cut out circles in the dough and set aside to rest until the hotpot has finished its pressure cooking.

Once the pressure cooking has completed. Use the Quick Release button to safely release all the steam and pressure from the cooker. When the pin drops down and it is safe to do so, remove the lid carefully.

1. Cancel Pressure/cook /keep warm function.

2. Stir the hotpot and thicken with a cornflour and water slurry if required.

3. Set the Instant Pot to sauté – LOW

4. Gently place the dumplings onto the hotpot, in a single layer and cover with a glass lid ( I use a generic glass lid that fits my pots and pans)

5. Simmer for 10-20 mins, depending on thickness of dumplings, until cooked through. The dumplings will be light and come out clean when a skewer is inserted into the dough.

6. Serve hot.