(Total Time: 45 MIN| Serves: 3)

Ingredients:

For chili:

1 lb beef stew meat

1 cup fire-roasted tomatoes, chopped

2 tbsp olive oil

2 tbsp butter

2 garlic cloves, crushed

2 small red chilies, finely chopped

½ green bell pepper, chopped

Spices:

1 tsp salt

½ tsp freshly ground black pepper

¼ tsp stevia powder

Directions:

Plug in the instant pot and grease the inner pot with olive oil. Press the ‘’Sauté’’ button and heat up. Add onions, garlic, and chopped chili. Sauté for 3-4 minutes stirring constantly.
Now add the remaining ingredients and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 25 minutes on high pressure.
When done, press the ‘’Cancel’’ button and release the pressure naturally. Let it sit, covered, for 10-15 minutes before serving.
For a better taste, briefly brown the meat before cooking. Optionally, sprinkle with some finely chopped parsley before serving.
Per Serving(Calories 450| Total Fats 26.6g | Net Carbs: 3.6g | Protein: 46.8g |Fiber: 1.1g)