(Total Time: 60 MIN| Serves: 6)
1 lb lamb neck, chopped
1 cup cauliflower, chopped
3 celery stalks, chopped
1 small red bell pepper, chopped
1 garlic head, whole
¼ cup fresh parsley, finely chopped
1 cup heavy cream
½ cup cream cheese
4 tbsp butter
2 tbsp oil
½ tsp black pepper
½ tsp dried thyme
Plug the instant pot and grease the inner pot with oil. Press the ‘’Sauté’’ button and heat up. Add the meat and cook for 4-5 minutes, stirring constantly. Press the ‘’Cancel’’ button to turn off the heat.
Add cauliflower, celery stalks, red pepper, and garlic head. Sprinkle with salt, pepper, and thyme and give it a good stir.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 25 minutes.
When done, press the ‘’Cancel’’ button and release the pressure naturally. Carefully open the lid and stir in butter.
Chill for a while and then stir in cream cheese and heavy cream. Sprinkle with fresh parsley.
Per Serving(Calories 411| Total Fats 32g | Net Carbs: 5.8g | Protein: 24.4g |Fiber: 1.1g)