Remove the beef to a plate, and add the mushrooms. When it’s done, let it do a natural release for 10 minutes then open the steam valve and finish with a quick release. Set the ninja foodi on pressure cook, high for 35 minutes. Once the cook time is up, carefully vent the steam by turning the valve to ‘vent’. Chicken, potatoes, carrots, celery, onions, tomatoes, rosemary, salt, pepper, and garlic powder. In a big pot, heat 3 tablespoons of oil. In a mixing dish, combine the flour and pepper, then add the meat and toss thoroughly to coat. Set pot to saute and add olive oil. In a big pot, heat 3 tablespoons of oil. Add the meat a few pieces at a time, being careful not to overcrowd the pan.
Preheat the grill on max grill for at least 10 minutes with the grill grate in the grill. Turn the ninja foodi to saute and begin by browning the stew meat and onion, if you prefer you can spray the pot first with your choice of cooking oil. Pour the mixture into the beef stew and. Place the pressure cooking lid on your ninja foodi and be sure the steam vent is closed. *the thyme i used is dried thyme leaves, if you have ground thyme, only use ¼ teaspoon then cut your meat into. Add the remaining ingredients, apart from any green vegetables, and stir. Heat a little oil in the ninja foodi pot using the sear/saute function. Chicken, potatoes, carrots, celery, onions, tomatoes, rosemary, salt, pepper, and garlic powder. Switch the sear/saute function off and place the pressure cooker lid on the ninja foodi. Let your steak sit out at room temperature for at least 30 minutes before cooking. Add the meat a few pieces at a time, being careful not to overcrowd the pan.
