(Total Time: 45 MIN| Serves: 4)
Ingredients:
For stew:
2 lbs pork tenderloin, chopped
1 large onion, finely chopped
2 tbsp vegetable oil
1 cup cherry tomatoes, chopped
1 tbsp balsamic vinegar
5 cups beef broth
Spices:
1 tsp salt
½ tsp pepper, freshly ground
A handful of fresh basil
Directions:
Plug in the instant pot and press the ‘’Sauté’’ button. Grease the stainless steel insert with oil and add onions. Cook until translucent – about 3-4 minutes.
Now add the meat and season with salt and pepper. Add balsamic vinegar and continue to cook for another 10 minutes.
Finally, add the remaining ingredients and stir well. Securely lock 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, release the pressure naturally and carefully open the lid. Serve immediately.
Per Serving(Calories 456| Total Fats 16.6g | Net Carbs: 5.1g | Protein: 66.2g |Fiber: 1.3g)
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