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Healthy Instant Pot Mini Cookbook by Nili Barrett

Healthy Instant Pot Mini Cookbook by Nili Barrett

Author:Nili Barrett
Language: eng
Format: epub
ISBN: 9781615649228
Publisher: DK Publishing


Serves 2

Serving Size about 1¾ cups

Prep Time 20 mins

Pressure Time 10 mins

Total Time 1 hour 30 mins

1 tsp salt

½ tsp black pepper

4 tsp arrowroot starch, or cornstarch

8oz (225g) beef stew meat, cut into 1in (2.5cm) cubes

1 tbsp avocado oil or olive oil

½ cup diced yellow onion

1 cup beef broth

2 medium parsnips, cut into 1in (2.5cm) pieces

2 medium carrots, cut into 1in (2.5cm) chunks

1 bay leaf

¾ tsp dried thyme leaves (or 2 tsp fresh thyme leaves)

½ tsp garlic powder

1 tbsp balsamic vinegar

1 tbsp chopped parsley

1. In a medium bowl, combine the salt, pepper, and starch. Toss the meat in the starch mixture until evenly coated.

2. Select Sauté (More), and add the oil to the inner pot. When hot, add the onion and sauté for 2 minutes. Add the meat mixture and sauté for 5 minutes more or until the meat is browned.

3. Pour in the beef broth and scrape the bottom of the inner pot to lift any browned bits stuck to the bottom. Add the parsnips, carrots, bay leaf, thyme, garlic powder, and balsamic vinegar, and stir to combine. Press Cancel to turn off Sauté.

4. Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook (High), and set the cook time for 10 minutes.

5. Once the cook time is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.

6. Discard the bay leaf. Stir in the chopped parsley, and serve immediately.

TIP Make it keto friendly: You can drastically cut down carbs by replacing the parsnips with red or daikon radishes.



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