Simple Instant Pot Sweet Potato and Beef Stew (AIP, Paleo) - a gluten free, low allergen, mitigating formula highlighting sweet potatoes, carrots, bone soup, and finished with crisp herbs and avocado.
In this rendition, I disentangled it to my most essential formula, the one I swing to on those occasions when I simply need to get everything into the moment pot and forget about it. At the point when it's finished cooking, I light up it up with lemon juice, new herbs, and avocado.
- 1 tsp avocado oil
- 1 onion diced
- 1 tbsp ginger minced, or 1 tsp dried
- 3 cloves garlic minced, or 2 tsp dried
- 1 cup carrots sliced into large chunks
- 5 cups sweet potatoes peeled and cubed
- 2 tsp dried oregano or 2 tbsp fresh
- 2 tsp dried thyme or 2 tbsp fresh
- 1 tsp sea salt
- 1 1/2 tsp freshly ground black pepper optional
- 1 cup pumpkin puree
- 2 cups bone broth
- 1 lb ground beef grassfed if possible
- juice of 1 lemon or 2 limes
- 1 cup cilantro or parsley chopped
- 6 green onions sliced
- avocado diced
Instructions
- Set Instant Pot to “sauté” function and heat avocado oil. When oil is hot, add onion, ginger, carrots, sweet potatoes, oregano, thyme, sea salt, and black pepper, and sauté for a few minutes, until fragrant.
- Turn Instant Pot off, and add pumpkin puree and bone broth. Stir to combine. Add ground beef to insert in a single layer.
- Using the manual setting, cook stew on high pressure for 5 minutes. Use quick-release method to release pressure when stew is done cooking.
- Stir in lemon juice and taste for seasoning. Divide among four bowls. Top with fresh herbs and avocado to serve.
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