Spicy Ancho Beef Stew on Cheesy Grits

Method

1. In a large bowl, toss the beef chunks with the ancho chile powder, cumin, salt, and a generous amount of black pepper.
2. Add 3 tablespoons of the olive oil to the Instant Pot and set to sauté on high heat. Once hot, add half the beef in a single layer and cook without stirring until browned on the bottom, about 5 minutes. Transfer the browned beef to a plate. Repeat with the remaining beef and transfer to the plate.
3. Add the remaining 1 tablespoon of oil to the pot. Add the diced onion and cook, scraping up the browned bits from the bottom with a wooden spoon, until softened, about 3 minutes. Stir in the sliced garlic and cook for about 1 minute until fragrant. Add the tomato paste and stir to coat the onion and garlic.
4. Pour in the can of diced tomatoes with chiles, the carrots, the browned beef along with any juices from the plate, and 1 cup of water. Stir everything together. Lock the lid, ensuring the steam valve is set to sealing. Pressure cook on high for 30 minutes. When the timer ends, carefully turn the steam valve to venting to release the pressure. Unlock and remove the lid, being cautious of any remaining steam.
5. Meanwhile, in a saucepan, bring 4 cups of water to a boil over medium-high heat. Add the instant grits and cook, stirring occasionally, until the liquid is absorbed, about 15 to 20 minutes. Stir in the milk and shredded pepper jack cheese, mixing until the cheese is melted and the grits are creamy. Spoon the grits into bowls, top with the beef stew, and sprinkle with chopped cilantro.