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 ounces) 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.  
2. Add the beef and cook for about 2-3 minutes.  
3. Add the garlic, both sauces, and spices and cook for about 5 minutes. 
4. Select “Cancel” and stir in the tomatoes with juice. 
5. Secure the lid and place the pressure valve to the “Seal” position. 
6. Select “Manual” and cook under “High Pressure” for about 20 minutes.  
7. Select “Cancel” and carefully do a “Natural” release. 
8. Remove the lid and select “Sauté.” 
9. Cook for about 5-10 minutes or until desired thickness of sauce.  
10. Select “Cancel” and stir in sour cream. 
11. Serve hot. 

Nutrition Information per Serving:  
Calories: 318 
Fat: 17.9 grams 
Carbohydrates: 8 grams  
Protein: 27 grams