Easy Instant Pot Sweet Potato & Beef Stew (AIP, Paleo) - a gluten free, low allergen, anti-inflammatory recipe featuring sweet potatoes, carrots, bone broth, and topped with fresh herbs and avocado.
INGREDIENT
1 tsp avocado oil
1 onion diced
1 tbsp ginger minced, or 1 tsp dried
3 cloves garlic minced, or 2 tsp dried
1 cup carrots sliced into large chunks
5 cups sweet potatoes peeled and cubed
2 tsp dried oregano or 2 tbsp fresh
2 tsp dried thyme or 2 tbsp fresh
1 tsp sea salt
1 1/2 tsp freshly ground black pepper optional
1 cup pumpkin puree
2 cups bone broth
1 lb ground beef grassfed if possible
juice of 1 lemon or 2 limes
1 cup cilantro or parsley chopped
6 green onions sliced
avocado dic
Instructions
Set Instant Pot to “sauté” function and heat avocado oil. When oil is hot, add onion, ginger, carrots, sweet potatoes, oregano, thyme, sea salt, and black pepper, and sauté for a few minutes, until fragrant.
Turn Instant Pot off, and add pumpkin puree and bone broth. Stir to combine. Add ground beef to insert in a single layer.
Using the manual setting, cook stew on high pressure for 5 minutes. Use quick-release method to release pressure when stew is done cooking.
Stir in lemon juice and taste for seasoning. Divide among four bowls. Top with fresh herbs and avocado to serve.
FULL RECIPE
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