Ingredients
serving size: 5 meals for one!
3 tbsp of neutral oil
1 lb of stew meat
2 cups of chopped vegetables (carrots, zucchini, squash, mushroom, bell pepper, celery)
1 medium onion, chopped
5 garlic cloves, minced
1 28 oz can of diced tomatoes
1 can of chickpeas, rinsed and drained
2 tsp dried thyme
2 cups of quinoa, rinsed
4 cups of beef broth
3 cups of water
3 bay leaves
1 tsp of salt – more to taste
a pinch of ground black peppe
1 cup of fresh kale, remove tough ribs!
lemon juice to taste
optional: parmesan cheese for topping
Directions
1. Set your IP to SAUTE mode and add 3 tbsp of neutral oil. I used avocado oil.
2. When the IP is heated, add your stew meat and saute until browned. Then add your onions, minced garlic, and thyme and saute until fragrant.
3. Pour in the diced tomatoes, beef broth, quinoa, chickpeas and water. Add salt and pepper with bay leaves. Close the lid and cook on HIGH pressure for 20 minutes.
4. When the IP is done, manual release the pressure. Open the lid and add kale. Simmer for 5 minutes until the kale has softened. Remove bay leaves.
5. Salt, pepper, lemon juice to taste. Top with parmesan cheese if you’d like and enjoy!
