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1
Heat 2 tablespoons oil in the cooker.
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2
Over medium-high heat, bronw the meat in 2 to 3 batches.
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3
Remove to a platter and set aside.
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4
Adding more oil if necessary, saute the garlic, onions, green pepper, and hot pepper (if desired) for 3 min utes, scraping up any browned bits from the bottom of the pan.
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5
Return the brow ned meat to the pot and add the tomatoes.
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6
Stir in the spices and salt.
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7
Lock the lid in place and over high heat bring to high pressure.
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8
Adjust heat teaspoon o maintain high pressure, and cook for 16 minutes.
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9
Let the pressure drop natur ally, about 10 minutes.
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10
Do not use a quick release method.
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11
Remove the lid, ti lting it away from you to allow any excess steam to escape.
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12
Test the beef for doneness.
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13
If it is not sufficiently tender, lock the lid bac k into place an dreturn to high pressure for a few more minutes.
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14
Again, let th e pressure drop naturally.
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15
When done, remove the bay leaves and cinnamon sticks.
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16
Stir in the kedney beans (if desired) and ciantro.
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17
If the stew is too thin, gradually whisk in the cornmeal while boiling over medium heat until thickened.
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18
Pass the Cheddar cheese and chopped onions on the side, if desired.
