(Total Time: 60 MIN| Serves: 4)
1 lb veal cuts, chopped into bite-sized pieces
1 lb chicken boneless and skinless chicken breast, chopped into bite sized pieces
2 cups button mushrooms, sliced
1 cup cauliflower, chopped
1 cup cherry tomatoes, sliced
3 tbsp butter
2 tbsp olive oil
5 cups beef broth
1 tsp salt
½ black pepper, freshly ground
1 tbsp cayenne pepper
1 tsp smoked paprika
2 rosemary sprigs
Rinse well the meat and chop into bite-sized pieces. Generously sprinkle with salt and pepper. Place in two separate bowls and set aside.
Plug in the instant pot and grease the inner pot with olive oil. Press the ‘’Sauté’’ button and add chopped veal. Cook for 4-5 minutes stirring constantly. Now add the chicken breast and continue to cook for another 3-4 minutes.
Add mushrooms, cauliflower, and tomatoes. Sprinkle with cayenne pepper and smoked paprika. Continue to cook for 10 minutes.
Finally, pour in the broth. Add rosemary sprigs and optionally season with some more salt and pepper to taste. Stir well and seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 13 minutes on high pressure.
When done, release the pressure naturally and carefully open the lid. Remove the rosemary sprigs and stir in the butter.
Per Serving(Calories 572| Total Fats 29.5g | Net Carbs: 3.9g | Protein: 68.6g |Fiber: 1.5g)