(Total Time: 60 MIN| Serves: 4)

Ingredients:

For stew:

1 lb veal shoulder, chopped

1 lb cauliflower, chopped

1 large tomato, chopped

1 large onion, finely chopped

6 tbsp oil

4 cups beef broth

1 chili pepper, finely chopped

Spices:

1 tsp salt

½ tsp black pepper, freshly ground

1 tbsp fresh celery, finely chopped

1 tbsp fresh parsley, finely chopped

Directions:

Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with oil and add onions, cauliflower, and chopped tomato. Cook for 7-8 minutes, stirring constantly. Add meat and season with salt, pepper, celery, and parsley. Give it a good stir and press the ‘’Cancel’’ button.
Pour in the broth and add chili pepper. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Manual’’ button and set the timer for 40 minutes.
When you hear the cooker’s end signal, perform a quick pressure release and open the lid.
Serve immediately.
Per Serving(Calories 465| Total Fats 30.6g | Net Carbs: 8.1g | Protein: 35.5g |Fiber: 4.2g)