Place the butter in the Instant Pot and select “Sauté.” Then add the beef, a little salt, and black pepper, and cook for about 5 minutes.
- Select “Cancel” and transfer the beef into a bowl.
- Now add the tomatoes, tomato sauce, garlic, rosemary, salt, black pepper, and water and stir to combine.
- Place the beef on top, followed by the bell peppers.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 25 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and serve hot.
Nutrition Information per Serving:
Calories: 444
Fat: 38 grams
Carbohydrates: 11 grams
Protein: 15 grams
Ground Beef Curry
Yield: 6 servings
Preparation Time: 10 minutes
Cooking Time: 43 minutes Ingredients:
- 2 tablespoons coconut oil
- 2 medium carrots, peeled and chopped finely
- 2 celery stalks, chopped finely
- 1 small yellow onion, chopped finely
- Salt, to taste
- 2 ¼ pounds grass-fed ground beef
- 4 garlic cloves, chopped finely
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- 2 (14 ounce) cans sugar-free diced tomatoes with juice
- ½ cup heavy whipping cream
Place the oil in the Instant Pot and select “Sauté.” Then add the carrot, celery and onion and cook for about 5 minutes.
- Add the beef and cook for about 2-3 minutes.
- Add the garlic, both sauces, and spices and cook for about 5 minutes.
- Select “Cancel” and stir in the tomatoes with juice.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 20 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and select “Sauté.”
- Cook for about 5-10 minutes or until desired thickness of sauce.
- Select “Cancel” and stir in sour cream.
- Serve hot.
Nutrition Information per Serving:
Calories: 318
Fat: 17.9 grams
Carbohydrates: 8 grams
Protein: 27 grams
Meatballs in Gravy
Yield: 6 servings
Preparation Time: 20 minutes
Cooking Time: 39 minutes Ingredients:
- 1 ½ pounds grass-fed lean ground beef
- 2 teaspoons adobo seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive butter
- 4 small tomatoes, chopped roughly
- 8 mini bell peppers, seeded and halved
- 1 small yellow onion, chopped roughly
- 4 garlic cloves, peeled
- 1 cup sugar-free tomato sauce
- ½ teaspoon crushed red pepper flakes
In a bowl, add the beef, adobo seasoning, salt, and black pepper and mix well.
- Make golf-ball-sized balls from the mixture.
- Place the oil in the Instant Pot and select “Sauté.” Then add the meatballs and cook for about 3-4 minutes or until browned completely.
- Select “Cancel” and transfer the meatballs into a bowl.
- In the pot of the Instant Pot, place the remaining ingredients in and top with the meatballs.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Meat/Stew” and just use the default time of 35 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and, with a slotted spoon, transfer the meatballs onto a plate.
- With an immersion blender, blend the vegetable mixture until smooth.
- Add the meatballs, salt, and black pepper into the sauce and gently stir to combine.
- Serve immediately.
Nutrition Information per Serving:
Calories: 257
Fat: 15 grams
Carbohydrates: 11 grams
Protein: 25.5 grams
Herbed Meatloaf
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 28 minutes Ingredients:
For Meatloaf:
- 1 pound grass-fed lean ground beef
- ½ cup heavy cream
- 1 organic egg
- ½ cup almond flour
- ½ yellow onion, grated
- ½ teaspoon mustard powder
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste For Topping:
- 1 tablespoon sugar-free ketchup
- ½ tablespoon low-sodium soy sauce
