(Total Time: 40 MIN| Serves: 8)
1 tsp olive oil
½ pound grass-fed lean ground beef
½ pound gluten-free Italian sausage
2 cups sliced fresh mushrooms
1 (28-ounce) can sugar-free stewed tomatoes
1 (6-ounce) can sugar-free tomato paste
1 chopped onion
2 chopped celery stalks
3 minced garlic cloves garlic
1/3 cup chopped fresh parsley
1 tsp Swerve
1 tsp dried oregano
¼ tsp crushed red pepper flakes
2 bay leaves
Place the oil in the Instant Pot and select “Sauté”. Then add the beef and sausage and cook for about 8-10 minutes.
Select the “Cancel” and drain the grease from pot.
Add remaining ingredients and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 10 minutes.
Select the “Cancel” and carefully do a “Quick” release for about 7 minutes and then do a “Quick” release.
Remove the lid and discard the bay leaves.
Per Serving (Calories 198|Total Fat 10.2g| Net Carbs 1.35g| Protein 16.8g| Fiber 2.8g)