Calories Per Serving: 450
Servings: 4
Ingredients:
2 lbs sirloin steak (or other beef of choice)
1/2 t pink salt
1/2 t pepper
1/2 t garlic powder
1 1/2 t Italian Seasoning
1 T coconut oil
1 (16 oz bag) frozen peppers & onions
1/2 c water
1/8 c red wine
6 medium carrots, peeled and chopped into 1 inch pieces
8 oz mushrooms, quartered
Directions:
- Cut beef into 2-inch or smaller cubes
- Place on plate and sprinkle evenly with spices then set aside
- Turn Instant Pot on “Saute” setting and melt coconut oil in pot
- Add peppers and onions and saute for 5 minutes until tender
- Deglaze the pan with the red wine
- Add roast pieces in a single layer on top of the onions.
- Pour the broth over the roast.
- Put lid on Instant pot, lock and seal
- Press cancel or unplug Instant Pot to stop the Saute setting and then press “Manual” button and set time to 40 minutes
- When finished, push “cancel” button and turn lock to “venting” until the pressure is released
- When pressure releases, remove lid and quickly add carrots and mushrooms
- Replace lid, press “Manual” button and set time to 10 minutes
- When finished, press “cancel” and turn lock to “venting” until pressure is released
- Let cool slightly and serve (Excellent with Creamy Faux Mashed Potatoes)
