Instant pot beef stew with coconut milk and salted peanuts
Ragout and stew
Armenian cuisine
Coconut milk stirred in at the end lends the stew a warm, velvety note and a beautifully creamy finish. Meanwhile, salted peanuts provide pleasant bursts of salinity and crunch. A touch of ground ginger and cinnamon complement the earthy flavor of the cumin, which rounds out the richness of the coconut milk. <br /> <br />Don’t have an Instant Pot? Making a similar dish on the stovetop is also a possibility by using these ingredients and borrowing the process outlined in <a href="https://food52.com/recipes/2962-secret-ingredient-beef-stew">Secret Ingredient Beef Stew</a>. Know that without the high heat that comes from cooking with pressure, developing flavor and tenderness will take much longer. <br /> <br />Note: Any leftover coconut milk can be poured into an ice cube tray and frozen. Once frozen, pop the cubes of coconut milk in a zip-top freezer bag and keep for up to 3 months. <br /> <br />This dish comes from my cookbook <a href="https://www.amazon.com/How-Instant-Pot-Mastering-Functions/dp/1523502061/?tag=food52-20">How to Instant Pot</a>, now available for purchase.
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