Beef, parsnip, celery stew recipe

Ingredients

• 2½ pounds cubed beef meat
• 1 small chopped onion
• 1 chopped carrot
• 1 cup celery
• 2 Tbsp coconut oil
• 1 sprig dried thyme
• 1 small chopped parsnip (optional)
• 4 cups beef stock
• Salt
• Black pepper
• 1 bouquet garni (thyme, parsley and bay leaf)
• 1 bunch chopped parsley

1. Put all ingredients in the Instant Pot. Make sure that the lid is locked, press “Manual” button and set for 18 minutes.
2. Rest for 10 minutes after completion or let it sit on "Warm" for 20 minutes and pressure will be released naturally.