Shredded Chuck Roast
Yield: 10 servings
Preparation Time: 10 minutes Cooking Time: 1 hour 25 minutes Ingredients:
- 3 pounds grass-fed beef chuck roast, trimmed and cut into large chunks
- 1 large yellow onion, sliced
- 6 garlic cloves
- 2 (4 ounce) cans of green chilies
- 1 tablespoon dried oregano
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh lime juice
- ¾ cup water
- 2 tablespoons butter
Directions:
- In the pot of the Instant Pot, add all of the ingredients and stir to combine.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 1 hour.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and transfer the roast onto a plate.
- With two forks, shred the meat and return it into the Instant Pot alongside the butter.
- Now select “Sauté” and cook for about 20-25 minutes or until the desired doneness of sauce.
- Select “Cancel” and serve hot.
Nutrition Information per Serving:
Calories: 531
Fat: 40.3 grams
Carbohydrates: 3.6 grams
Protein: 36.1 grams
Braised Chuck Roast
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 50 minutes Ingredients:
For Roast:
- 2 tablespoons ground coffee
- 1 tablespoon cacao powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger ½ teaspoon ground garlic
- 1 teaspoon red chili powder
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 2 pounds grass-fed beef chuck roast, trimmed and cut into 1 ½inch cubes
- 3 tablespoons butter For Sauce:
- 1 cup homemade beef broth
- ½ cup brewed coffee
- 1 medium yellow onion, chopped
- 2 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Directions:
- For the roast: in a small bowl, add all of the ingredients, except the roast and butter and mix well.
- Rub the chuck roast with the spice mixture generously.
- For the sauce: in a food processor, add all of the ingredients and pulse until smooth.
- Place the butter in the Instant Pot and select “Sauté.” Then add the beef and cook for about 10 minutes or until browned completely.
- Select “Cancel” and top the roast with sauce evenly.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 3540 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and transfer the roast onto a platter.
- Top with the sauce and serve.
Nutrition Information per Serving:
Calories: 624
Fat: 48.6 grams
Carbohydrates: 3.8 grams
Protein: 41.2 grams
Beef Short Ribs
Yield: 8 servings
Preparation Time: 15 minutes Cooking Time: 1 hour 3 minutes Ingredients:
- ½ cup almond flour
- Salt and freshly ground black pepper, to taste
- 3 ¼ pounds grass-fed beef short ribs
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- ½ cup homemade beef broth
Directions:
- In a large bowl, mix together the almond flour, salt, and black pepper.
- Add the beef ribs and coat with the flour mixture generously. Shake off the excess mixture.
- Place one tablespoon of butter in the Instant Pot and select “Sauté.” Then add the ribs and cook for about 6-8 minutes or until browned completely.
- Transfer the beef ribs into a bowl.
- Add the remaining butter and onion and cook for about 2-3 minutes.
- Add the garlic and rosemary and cook for about 1 minute.
- Stir in the broth and water and cook for about 1 minute.
- Select “Cancel” and stir in the beef ribs.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 50 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and transfer ribs onto a serving platter.
- Top with the cooking liquid and serve.
Nutrition Information per Serving:
Calories: 466
Fat: 24.5 grams
Carbohydrates: 2.9 grams
Protein: 55.2 grams
Beef Curry
Yield: 8 servings
Preparation Time: 15 minutes
Cooking Time: 38 minutes Ingredients:
- 3 tablespoons coconut oil
- 2 pounds grass-fed beef stew meat, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 cup chopped yellow onion
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 1 jalapeño pepper, chopped
- 1 tablespoon curry powder
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 tablespoon sugar-free tomato sauce
- 2 cups homemade beef broth
- 1 ½ cups peeled and cut into 1-inch pieces carrots
- 2 cups canned unsweetened coconut milk
- ½ cup chopped fresh parsley
Directions:
- Place the coconut oil in the Instant Pot and select “Sauté.” Then add the beef in batches with the salt and black pepper and cook for about 4-5 minutes or until browned completely, stirring frequently.
- Transfer the beef into a bowl.
- In the pot, add the onion, ginger, garlic, and jalapeño pepper and cook for about 4-5 minutes.
- Select “Cancel” and stir in the beef, spices, and broth.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 15 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and stir in the carrots.
- Select “Manual” and cook under “High Pressure” for about 5 minutes.
- Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
- Remove the lid and stir in the coconut milk.
- Select “Sauté” and cook for about 2-3 minutes.
- Select “Cancel” and serve immediately with the garnishing of parsley.
Nutrition Information per Serving:
Calories: 427
Fat: 27.1 grams
Carbohydrates: 8.8 grams
Protein: 37.8 grams
Beef with Mushroom Sauce
Yield: 12 servings
Preparation Time: 20 minutes Cooking Time: 1 hour 7 minutes Ingredients:
- 3 ½ pounds grass-fed sirloin tip roast, trimmed and cubed
- ½ teaspoon crushed dried rosemary
- ½ teaspoon crushed dried thyme
- ½ teaspoon onion powder
- Salt and freshly ground white pepper, to taste
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 3 cups fresh mushrooms, sliced
- 3 garlic cloves, minced
- 3 cups homemade beef broth
- 16 ounces sour cream
Directions:
- In a bowl, add the beef, herbs, onion powder, salt, and white pepper and toss to coat well.
- Place the butter in the Instant Pot and select “Sauté.” Then add the beef in batches and cook for about 4-5 minutes or until browned.
- Transfer the beef into a bowl.
- Now add the onion and sauté for about 3-4 minutes.
- Add the mushrooms and sauté for about 4-5 minutes.
- Add garlic and sauté for about 1 minute.
- Select “Cancel” and stir in the cooked beef and broth.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 20 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and transfer about ½ cup of cooking liquid into a bowl.
- Add the sour cream and stir until cream becomes warm enough.
- Add the cream and required amount of salt and black pepper in the pot and stir to combine.
- Serve hot.
Nutrition Information per Serving:
Calories: 366
Fat: 22.2 grams
Carbohydrates: 3.7 grams
Protein: 38 grams
Beef with Broccoli
Yield: 5 servings
Preparation Time: 15 minutes
Cooking Time: 32 minutes Ingredients:
- 2 tablespoons butter
- 1 pound grass-fed beef chuck roast, trimmed and cut into thin strips
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- ½ cup homemade beef broth
- ¼ cup low-sodium soy sauce
- 1 tablespoon Erythritol
- 1 tablespoon arrowroot starch
- 1 ½ tablespoons cold water
- ¾ pound broccoli florets
- 2 tablespoons water
- 2 tablespoons chopped fresh cilantro
Directions:
- Place the butter in the Instant Pot and select “Sauté.” Then add the beef, salt, and black pepper and cook for about 5 minutes.
- Transfer the beef into a bowl.
- Now add the onion and cook for about 4-5 minutes.
- Add the garlic and red pepper flakes and cook for about 1 minute.
- Add the broth, soy sauce, and Erythritol and stir well.
- Select “Cancel” and stir in the beef.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 12 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Meanwhile, in a small bowl, dissolve the arrowroot starch in cold water.
- Remove the lid and select “Sauté.”
- Add the arrowroot mixture in the Instant Pot, stirring continuously.
- Cook for about 4-5 minutes or until desired thickness is reached.
- Meanwhile, in a large microwave-safe bowl, add the broccoli and two tablespoons of water and microwave on High for about 3-4 minutes.
- Add the broccoli into the Instant Pot and stir well.
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