(Total Time: 45 MIN| Serves: 5)
2 lbs pork ribs, chopped
2 red bell peppers, sliced
1 green bell pepper, sliced
1 celery stalk, chopped
¼ cup soy sauce
1 tbsp apple cider
1 tbsp almond flour
3 tbsp oil
1 tsp salt
½ tsp dried basil
1 bay leaf
1 rosemary sprig, fresh
Place the ribs in the pot and pour in enough water to cover. Sprinkle with salt, add basil, bay leaf, and rosemary. Seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Cook for 25 minutes on high pressure.
When done, release the pressure naturally and open the lid. Remove the ribs from the pot and chill for a while.
Grease the inner pot with oil and press the ‘’Saute’’ button. Add bell peppers and celery stalks. Sauté for 5-6 minutes, stirring constantly.
Rub the ribs with soy sauce and add to the pot. Pour in the remaining soy sauce and about ¼ cup of water.
Stir in the almond flour and simmer for 4-5 minutes.
Press the ‘’Cancel’’ button and serve immediately.
Per Serving (Calories 367 | Total Fats: 15g | Net Carbs: 5.8g | Protein: 49.1g |Fiber: 1.2g)