Vegetable and beef stew.

• Green and red peppers, 50 grams raw.
• Carrot, 2 units
• Onion: 1/4 of a unit
• Garlic, 2 cloves
• Oil a little.
• Mint, minced, 3 leaves
• Minced beef carme, 200 grams
• Broccoli: 5 broccoli florets
• Salt to taste
• pepper, to taste

ELABORATION:

1. Put the vegetables and meat in a quick pot with a teaspoon of oil. Except for the broccoli, which is added later. Otherwise it becomes dust. Now the lid is put on and it closes well.

1. It is allowed to rise to the maximum power of the pot and when it is at that maximum it is left 8 minutes for everything to be done.
2. When it finishes, it is depressurized with the residual heat and everything is done completely in its juice.
3. When it is opened, it is seen that it has the own broth from the meats and vegetables and then the broccoli is introduced with a pinch of salt and pepper.

1. The pot is closed and put again for 2 minutes (without water or anything) and when it is depressurized it opens.

I swear to you that I have never eaten such a delicious dish.
Without losing, by steam, not a single vitamin, mineral, etc.