Categories: Instant Pot

Ingredients

• 4 whole cloves
• 4 whole peppercorns
• 1 bay leaf
• 1/2 cup water
• 1/2 cup white vinegar
• 2 tsp sugar
• 1/2 tsp salt
• Dash ground ginger
• 1 lb. boneless beef top round steak, cut into 1-inch cubes
• 3 medium carrots, cut into 1/2-inch slices
• 2 celery ribs, cut into 1/2-inch slices
• 1 small onion, chopped
• 1/3 cup crushed gingersnaps
• Chopped fresh parsley and black pepper

Directions

1. Place the cloves, peppercorns, and bay leaf on a double thickness of cheesecloth; bring up corners of the cloth and tie with kitchen string to form a bag. In a bowl, combine water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temp for 30 minutes.

2. Transfer to an electric pressure cooker. Add carrots, celery and onion. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 10 minutes. When finished cooking, quick-release pressure as directed. Select saute setting and adjust for high heat; bring liquid to a boil. Discard the spice bag. Stir in the gingersnaps; cook and stir until thickened, about 3 minutes. Top with parsley and pepper to serve.

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