AuthoremilynealCategory

Yields6 Servings

 1 butternut squash
 2.50 lbs chuck eye chuck roast
 1 onion
 3 cups beef stock
 1 tsp sea salt
 1 tsp Rosemary
 1 tsp thyme
 3 garlic cloves, peeled and chopped

1

1. To make this recipe as easy as possible, cook the butternut squash in advance in the Instant Pot. Add one cup of water to the bottom of the Instant Pot. Place butternut squash on a trivet inside the pot.

2. Cook at high pressure for 18 minutes.

3. Remove squash from the pot and set aside, allowing it to cool.

4. Wash out Instant Pot. Place beef, beef stock, herbs and spices in the Instant Pot. Cook at high pressure for 25 minutes.

5. Meanwhile, cut the butternut squash in half. Remove the seeds. Cut in slices and peel. The outer peel should almost fall off.

6. Cut the butternut squash in chunks.

7. When the meat is done, allow the pressure to release naturally. (This helps keep the meat tender.) Cut the meat into bite-sized pieces. Add the squash and mix together.

Ingredients

 1 butternut squash
 2.50 lbs chuck eye chuck roast
 1 onion
 3 cups beef stock
 1 tsp sea salt
 1 tsp Rosemary
 1 tsp thyme
 3 garlic cloves, peeled and chopped

Directions

1

1. To make this recipe as easy as possible, cook the butternut squash in advance in the Instant Pot. Add one cup of water to the bottom of the Instant Pot. Place butternut squash on a trivet inside the pot.

2. Cook at high pressure for 18 minutes.

3. Remove squash from the pot and set aside, allowing it to cool.

4. Wash out Instant Pot. Place beef, beef stock, herbs and spices in the Instant Pot. Cook at high pressure for 25 minutes.

5. Meanwhile, cut the butternut squash in half. Remove the seeds. Cut in slices and peel. The outer peel should almost fall off.

6. Cut the butternut squash in chunks.

7. When the meat is done, allow the pressure to release naturally. (This helps keep the meat tender.) Cut the meat into bite-sized pieces. Add the squash and mix together.

Beef and butternut squash