Yield: 8 servings
Preparation Time: 15 minutes
Cooking Time: 38 minutes
Ingredients:
- 3 tablespoons coconut oil
- 2 pounds grass-fed beef stew meat, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 cup chopped yellow onion
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 1 jalapeño pepper, chopped
- 1 tablespoon curry powder
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 tablespoon sugar-free tomato sauce
- 2 cups homemade beef broth
- 1 ½ cups peeled and cut into 1-inch pieces carrots
- 2 cups canned unsweetened coconut milk
- ½ cup chopped fresh parsley
Directions:
1. Place the coconut oil in the Instant Pot and select “Sauté.” Then add the beef in batches with the salt and black pepper and cook for about 4-5 minutes or until browned completely, stirring frequently.
2. Transfer the beef into a bowl.
3. In the pot, add the onion, ginger, garlic, and jalapeño pepper and cook for about 4-5 minutes.
4. Select “Cancel” and stir in the beef, spices, and broth.
5. Secure the lid and place the pressure valve to the “Seal” position.
6. Select “Manual” and cook under “High Pressure” for about 15 minutes.
7. Select “Cancel” and carefully do a “Quick” release.
8. Remove the lid and stir in the carrots.
9. Select “Manual” and cook under “High Pressure” for about 5 minutes.
10. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
11. Remove the lid and stir in the coconut milk.
12. Select “Sauté” and cook for about 2-3 minutes.
13. Select “Cancel” and serve immediately with the garnishing of parsley.
Nutrition Information per Serving:
Calories: 427
Fat: 27.1 grams
Carbohydrates: 8.8 grams
Protein: 37.8 grams
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