Instant Pot AIP Fall Beef Stew
Ingredients:
- 1.5 lb Beef Stew Meat cubed
- 2 c Onions diced
- 1 Butternut Squash peeled and diced
- 8 oz Kale chopped
- 4 cloves Garlic minced or pressed
- .5 tsp Ground Ginger
- .5 tsp Ground Cloves
- .5 tsp Cinnamon ground
- 4 c Beef Broth
- 1 tbsp Orange Zest
- 1 tsp Sea Salt
- 1 tbsp Olive Oil
Instructions:
- Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, ginger, garlic, cinnamon, and ground cloves.
- Cook the meat until Browned on all sides.
- Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
- Add all remaining ingredients except the Kale.
- Close the lid and steam valve on the instant pot.
- Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
- Carefully open the Instant Pot and stir in chopped kale to wilt.
Nutrition
Calories: 200kcal | Carbohydrates: 36g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 1508mg | Potassium: 1197mg | Fiber: 6g | Sugar: 8g | Vitamin A: 25595IU | Vitamin C: 116mg | Calcium: 217mg | Iron: 3mg
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