Beef Mushrooms with Vegetables

(Total Time: 35 MIN| Serves: 8)

Ingredients:

2 lbs beef tenderloin, cut into bite-sized pieces

1 cup button mushrooms, chopped

1 cup cauliflower, chopped

1 cup broccoli, chopped

1 medium-sized red onion, chopped

1 medium-sized red bell pepper, chopped

2 garlic cloves, finely chopped

4 cups beef stock

Spices:

1 tsp sea salt

1 tsp black pepper, ground

¼ tsp dried sage, ground

¼ tsp dried marjoram, ground

Directions:

  1. Rinse the meat under cold running water and pat dry with a kitchen paper. Transfer to a cutting board and cut into bite-sized pieces. Sprinkle with salt, pepper, sage, and marjoram. Mix with your hands to allow spices to penetrate into the meat.
  2. Plug in the instant pot and place the meat in the stainless steel insert. Top with mushrooms and vegetables. Slowly pour in the broth and close the lid.
  3. Set the steam release handle by moving the valve to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 25 minutes. Cook on ‘’High’’ pressure.
  4. When you hear the cooker’s end signal, perform a quick pressure release and open the pot.
  5. Transfer all to a serving bowl and optionally, garnish with some finely chopped chives or green onions.

Per Serving (Calories 263 | Total Fats 10.8g | Net Carbs: 3.3g | Protein 35.4g |Fiber: 1.3g)