INSTANT POT KETO BEEF STROGANOFF: LCHF RETRO MEAL WITH ZOODLES

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

Cut the chuck roast into 3/4 inch to 1 inch dice.

Heat oil in the Instant Pot until it's just beginning to smoke.

Add diced onions and shallots to the pot and stir.

Season with salt and ground black pepper and sauté until translucent, about 3 minutes.

Add the diced beef to the pot and cook until the outside is no longer pink, without browning it.

Add minced garlic and stir.

Pour in 1 cup of beef bone broth.

Seal the Instant Pot and set the valve to seal.

Set the Instant Pot to 'meat and stew' for 30 minutes.

Allow the Instant Pot to build pressure and then start counting down from 30 minutes.

While the beef cooks, heat a sauté pan over medium-high heat for 2 minutes.

Add 3 to 4 tablespoons of extra virgin olive oil to the pan.

Add the sliced mushrooms to the pan and sauté for 5 to 8 minutes until browned, stirring occasionally.

Remove the mushrooms from heat once browned and set aside.

After 30 minutes, allow the pressure to descend naturally for 20 to 30 minutes.

Turn the valve to vent to release any remaining pressure and remove the lid from the Instant Pot.

Check that the beef is tender by touch.

Turn the sauté feature back on in the Instant Pot to heat the beef.

Add the sautéed mushrooms back into the pot and stir.

Add 2 pints of cream of mushroom soup and stir until combined.

Sprinkle 1/4 teaspoon of xanthan gum over the mixture and stir in.

Let the mixture heat through until bubbling, stirring occasionally.

Add chopped parsley to the pot, reserving some for garnish.

Serve the beef stroganoff over zoodles or cauliflower rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens