We got the Instant Pot a month ago or so. I must admit, its AWESOME! We tried several recipes before I dared to try something on my own. Hubby’s pick for today’s protein was beef… Trying to keep it low carb, I picked up chuck roast, butternut squash and celery root… And here’s how it went down:
Ingredients:
- 2lb chuck roast cut into 1 inch cubes
- 2 cups cubed butternut squash
- 2 cups cubed celery root (one softball size root)
- One large onion
- 1-2 jalapeños cut in quartered slices (depends on how much heat you like – I used two and kept the seeds)
- One red bell pepper
- 3 medium tomatoes cubed
- 1/4 cup apple juice
- 2 tbs Coconut oil
- 1 tbs garlic powder
- 1 tbs Aleppo pepper
- 1 tbs dry dill
- 1 tbs herbs de Provence
- Salt and pepper
- A teaspoon of dry mint
- Sour cream (optional)
Mix meat with all the the spices except of mint, set the pressure cooker on sauté, add 1 tbs of oil and brown the meat. Don’t over crowd it, do it in batches if needed. Put meat aside and brown the onion with the rest of the oil. Add veggies and apple juice, cover and set to the meat setting. It will cook for about 35 min. Once done, release steam, remove meat and half of veggies, blend the rest of the sauce with the hand blender to thicken the sauce. Add back the meat and rest of the vegetables. Place in a bowl with a dollop of sour cream and sprinkle with a pinch of dry mint. And voilà! So quick, super tender and absolutely delicious!!!
One for the cook 