Beef Neck with Fire-Roasted Tomatoes

(Total Time: 30 MIN| Serves: 4)

Ingredients:

12 oz beef neck, chopped into bite-sized pieces

1 small zucchini, cubed

2 cups fire-roasted tomatoes, diced

1 cup onions, finely chopped

2 tbsp black sesame seeds

1 cup beef broth

3 tbsp butter

½ cup Parmesan cheese, grated

Spices:

1 tbsp cayenne pepper

½ tsp salt

½ tsp chili pepper

½ tsp cumin powder

Directions:

  1. Plug in the instant pot and heat up the butter on the ‘’Sauté’’ mode. Add onions and cook until translucent.
  2. Now add tomatoes and sesame seeds. Pour in about 3 tablespoons of water and continue to cook for 5 minutes.
  3. Finally, add the meat and zucchini. Sprinkle with salt, chili, cayenne, and cumin powder. Stir well and pour in the broth.
  4. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 15 minutes.
  5. Whendone, perform a quick pressure release and open the lid.
  6. Sprinkle with grated Parmesan and serve.

Per Serving (Calories 310 | Total Fats: 17.4g | Net Carbs: 5.1g | Protein: 30.2g |Fiber: 17.4g)