(Total Time: 2 HOURS 20 MIN| Serves: 6)
1 lb ground pork
10 oz ground beef
¼ cup celery stalks, chopped
1 onion, sliced
2 garlic cloves, crushed
2 tbsp parsley leaves
1 small chili pepper, sliced
6 tbsp tomato sauce, sugar-free
¼ cup balsamic vinegar
4 tbsp olive oil
1 ½ tsp salt
½ tsp black pepper, freshly ground
½ tsp dried basil
½ tsp dried oregano
Plug in the instant pot and press the ‘’Saute’’ button. Grease the inner pot with olive oil and heat up. Add onions, garlic, chili pepper, and celery. Sprinkle with salt and cook for 5-6 minutes, stirring occasionally.
Now add the meat, tomato sauce, and red wine vinegar. Sprinkle with pepper, basil, and oregano. Stir well again and continue to cook for 5 minutes.
Finally, pour in 4 cups of water and sprinkle with parsley. Press the ‘’Cancel’’ button and seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Slow Cooker’’ button. Set the timer for 2 hours.
When done, release the pressure naturally and open the lid. Serve immediately or store for later.
Per Serving (Calories 293 | Total Fats: 15g | Net Carbs: 2.5g | Protein: 34.7g |Fiber: 0.9g)