| 11 | 80 | 334 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h | 6 |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1 small | Yellow onion (diced) |
| 5 clove(s) | Garlic (minced) |
| 908 gm | Beef, chuck, shoulder (chopped against the grain into 2 inch cubes) |
| 1/2 cup | Water, filtered |
| 1/3 cup | Soy sauce, tamari |
| 2 tbsp | Sesame oil |
| 1 tsp | White pepper (optional) |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened (full fat) |
| 1 medium | Pear (ripe, chopped) |
| 1 bunch | Collard greens (washed, stems removed, leaves chopped) |
1. Set the instant pot to saute mode, drizzle oil into the pot once it is warm.
2. Toss in the garlic and onion. After 1 minute, add the beef and saute for 2-3 minutes until light brown on the surface. Once complete, remove from heat.
3. With the beef still in the pot, add in the water, soy sauce, sesame oil, white pepper, coconut milk, collard greens, and pear into the instant pot
4. Cover and lock the instant pot. Set on pressure cook function for 40 minutes.
5. Make sure the steam valve is closed to allow for the natural release of steam
| Fruit | 0.2 |
| Meat | 1.7 |
| Vegetables | 0.2 |
