I 
my Instant Pot!
It may be the best small, kitchen appliance I've ever bought, and it's definitely in my top 10 kitchen gadgets. I meal prepped my breakfasts and lunches this week, but I purposely didn't prep my dinners, because I have an Instant Pot.
However, I did PLAN my dinners. On the menu for tonight: Ground Beef Butternut Squash Stew.......and I started with frozen beef!!!
To be fair, I did buy pre-cut butternut squash, but everything else, I just made tonight. From start to finish, it took 40 minutes!
Sharing the recipe with you:
my Instant Pot!It may be the best small, kitchen appliance I've ever bought, and it's definitely in my top 10 kitchen gadgets. I meal prepped my breakfasts and lunches this week, but I purposely didn't prep my dinners, because I have an Instant Pot.
However, I did PLAN my dinners. On the menu for tonight: Ground Beef Butternut Squash Stew.......and I started with frozen beef!!!
To be fair, I did buy pre-cut butternut squash, but everything else, I just made tonight. From start to finish, it took 40 minutes!
Sharing the recipe with you:
21 Day Fix container equivalents:
1 Red
1 Green
INGREDIENTS
1 tsp. olive oil
1 lb. raw, frozen, lean ground, beef
1 shallot minced as small as I could (because my husband doesn't like shallots)
1 red bell pepper, chopped
4 cloves garlic, chopped
1 can chopped tomatoes (low sodium)
1 cup low sodium, organic, beef broth
1 bay leaf
1 TBSP thyme
1 TBSP rosemary
1 tsp. sea salt or pink Himalayan salt
1 tsp. black pepper
2 cups cubed butternut squash
1⁄4 cup chopped flat leaf parsely
1 lb. raw, frozen, lean ground, beef
1 shallot minced as small as I could (because my husband doesn't like shallots)
1 red bell pepper, chopped
4 cloves garlic, chopped
1 can chopped tomatoes (low sodium)
1 cup low sodium, organic, beef broth
1 bay leaf
1 TBSP thyme
1 TBSP rosemary
1 tsp. sea salt or pink Himalayan salt
1 tsp. black pepper
2 cups cubed butternut squash
1⁄4 cup chopped flat leaf parsely
PREPARATION
1. Turn on Instant Pot "sauté" function and heat olive oil.
2. Add shallot and bell pepper; cook, stirring frequently, for 4 minutes until onions are translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add frozen beef, tomatoes, broth, squash, herbs, salt, and pepper.
5. Turn off sauté function.
6. Cover, turn QR valve to "sealing" and set to "pressure cook" for 25 minutes.
7. After 25 minutes, do a slow quick release, and let sit for about 5 minutes.
8. Uncover, remove bay leaf; serve topped with parsley.
9. If I had cauliflower rice, I would have topped it with the stew, but we ate it as is, with some sautéed spinach..
1. Turn on Instant Pot "sauté" function and heat olive oil.
2. Add shallot and bell pepper; cook, stirring frequently, for 4 minutes until onions are translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add frozen beef, tomatoes, broth, squash, herbs, salt, and pepper.
5. Turn off sauté function.
6. Cover, turn QR valve to "sealing" and set to "pressure cook" for 25 minutes.
7. After 25 minutes, do a slow quick release, and let sit for about 5 minutes.
8. Uncover, remove bay leaf; serve topped with parsley.
9. If I had cauliflower rice, I would have topped it with the stew, but we ate it as is, with some sautéed spinach..
DELISH!!
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