Spring Vegetable Pork
(Total Time: 30 MIN| Serves: 2)
1 lb pork neck, chopped into bite-sized pieces
2 tbsp butter
2 tbsp apple cider vinegar
¼ cup celery stalk, finely chopped
1 cup broccoli, finely chopped
2 spring onions, finely chopped
1 small chili pepper, finely chopped
1 tbsp Dijon mustard
1 tbsp tomato paste
4 cups beef stock
1 tsp pink Himalayan salt
½ tsp pepper
1 tsp dried celery
½ tsp garlic powder
Grease the bottom of the inner pot with butter and add the meat. Season with salt and pepper and add vegetables. Stir in tomato paste and sprinkle with dried celery and garlic powder. Stir well and pour in the stock.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 20 minutes on high pressure.
When done, release the pressure naturally and open the lid. Stir in Dijon and optionally sprinkle with some more salt or pepper.
Per Serving (Calories 498 | Total Fats: 21.1g | Net Carbs: 4.5g | Protein: 67.3g |Fiber: 2.4g)