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Creamy Shiitake Beef Sirloin

(Total Time: 50 MIN| Serves: 6)

2 lbs beef sirloin, cut into bite-sized pieces
1 cup Shiitake mushrooms, chopped
5 bacon slices, chopped
1 cup pearl onions, chopped
3 cups beef broth
1 cup heavy cream
1 tbsp butter

1 tsp salt
1 tsp black pepper, freshly ground
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped


  1. Plug in your instant pot and press the ‘’Sauté’’ button. Add chopped bacon and stir-fry for 2-3 minutes. Remove the bacon from the pot and set aside.
  2. Add butter and gently melt, stirring constantly. Add mushrooms and onions. Cook for 5-7 minutes and remove from the pot.
  3. Add meat and sprinkle with salt and pepper. Cook for 5 minutes and then pour in the broth. Close the lid and adjust the steam release handle. Press ‘’Manual’’ button and set the timer for 25 minutes. Cook on ‘’High pressure.
  4. When done, perform a quick pressure release by moving the valve to the ‘’Venting’’ position.
  5. Open the pot and add mushroom mixture, bacon, and heavy cream. Press the ‘’Sauté’’ button and bring it to a boil. Stir in the sage and thyme. Simmer for 10 more minutes.Turn off the pot and transfer all to a serving dish.

Per Serving(Calories 431 | Total Fats 18.8g | Net Carbs: 5.9g | Protein 55.1g |Fiber: 1.5g)