This meal was so amazing! The Citrus Beef was full of delicious citrus flavor and the Caribbean Roasted Vegetables are a tasty must-try. Super simple slow cooker recipe and an easy sheet pan roasted veggie recipe, especially if you purchase pre-cut vegetables. I ended up making the Citrus Beef in the Instant Pot on the slow cooker setting and just boiled down the excess broth and juice on Sauté mode at the end. I think this helped keep a ton of flavor. The Caribbean Roasted Veggies were inspired by the recipe linked below and it was a fun twist on roasting up a variety of vegetables with spices and flavors that complimented the Citrus Beef pretty well. I will definitely be making these vegetables again to pair with other citrus and Caribbean style meals in the future! I also thought this shredded beef could easily be thrown into a tortilla to make for a delicious citrus taco. This meal takes me back to the Florida Keys and gets me excited for warmer weather! I will definitely be making this one again soon. 

Citrus Shredded Beef
Ingredients:

• 2-3 lbs grass-fed beef roast we used a blade roast
• 1 ½ tsp kosher salt
• 1 lime zested & juiced
• 1 orange zested & juiced
• 1 small onion diced
• 4 cloves garlic minced
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp dried thyme
• ½ tsp ground cloves

Directions:

1. Place all ingredients in a crockpot on low heat for 6-8 hours.
2. Once beef is falling apart tender, remove the beef and drain the broth. Shred the beef with a fork. Be sure to pull out the cloves! Add back enough broth to keep it moist but not wet.

Notes:

• If the lime and orange aren't juicy you may need up to a ¼ cup of water. Have restraint! You don't want it to be soupy.
• Depending on the shape of your roast and the crock pot size you may need to cut the beef into large chunks.
• AIP Compliant

Original recipe found here

​
Caribbean Roasted Vegetables
Ingredients:

• 1/4 cup Extra Virgin Olive Oil
• 1 lb Brussels, halved
• 1 lb Zucchini, chopped 
• 1 lb carrots, chopped to 1 or ½ inch chunks
• 1 large red onion, halved and cut into thick 1 inch pieces
• 4 tablespoon chopped fresh cilantro
• 2 teaspoon chopped fresh parsley
• 2 teaspoon ground coriander 
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions:

1. Preheat oven to 400 degrees F. Grab a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), remove the outer leaves of the brussels and halve them, chop the zucchini, and halve the red onion and cut into thick 1-inch pieces.
2. Place all the prepared vegetables in one even layer (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s) and add the herbs and spices. Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)
3. Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.
4. Remove from the oven and enjoy immediately. 

Inspired by this recipe

Not only was this recipe called the best paleo pumpkin chili, but it also had some raving reviews, so I had to give it a try. Glad I did because this turned out just as tasty as it smells! I didn't get too much sense of pumpkin while eating this, but it was still very comforting, flavorful, and delicious. Plus, super easy to whip up in the Instant Pot! There are also stovetop directions if you don't have an Instant Pot. Now we aren't big soup people in this house and we've been experimenting with making meals low fod-map, so I left the broth out of this one, along with the onions and garlic. I also tripled the recipe below and it completely filled my 8 quart Instant Pot, so there was no room for anything else anyways. The original recipe said they made this with a combo of ground beef and ground turkey, but I went all ground beef this time. Paired this with spaghetti squash because it's super easy and a great "pasta" substitute. I also love boiling up some Sweet Potato Glass Noodles or Rice Noodles as a quick carb option and another "pasta" substitute. Serving this over roasted sweet potatoes would also be super delicious and comforting too. We enjoyed eating this one all week long and will definitely be making again soon!

​The Best Paleo Pumpkin Chili
Ingredients:

• 1 1/2 tablespoons avocado oil
• 2 pounds ground meat 
• 1 large yellow onion diced
• 8 garlic cloves minced
• 2 green bell peppers diced
• 28 ounces fire roasted tomatoes
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons cacao powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon paprika
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 2 cups bone broth
• 15 ounces canned pumpkin
• sea salt and black pepper to taste

Directions:
Instant Pot Instructions

1. Set the Instant Pot® to the high sauté setting. Heat oil; add ground meat(s) and cook until they have browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Drain excess fat and set aside.
2. Add, onion, garlic and bell peppers to the Instant Pot®. Cook, stirring occasionally, until they are all tender, about 4-6 minutes. Stir in tomatoes, cacao powder and spices.
3. Stir in broth, scraping any browned bits from the bottom of the pot.
4. Stir in pumpkin and ground meat; season with salt and pepper, to taste. Select manual setting and adjust the pressure to high. Set the time for 10 minutes.
5. When finished cooking, quick-release pressure according to the manufacturer’s instructions.
6. Garnish with your favorite toppings and taste for salt and pepper seasoning if needed. Serve immediately and enjoy!

Stovetop Instructions

1. Heat a large soup/stock pot over medium-high heat and add oil. Once oil is heated through (1-2 minutes), add ground meat(s)). Cook until they have browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Drain excess fat and set aside. 
2. Add, onion, garlic and bell peppers to the pot. Cook, stirring occasionally, until they are all tender, about 4-6 minutes. Stir in tomatoes, cacao powder and spices.
3. Stir in broth, scraping any browned bits from the bottom of the pot.
4. Stir in pumpkin and ground meat; season with salt and pepper, to taste. Cook over medium low heat for 25-30 minutes, stirring occasionally. 
5. Garnish with your favorite toppings and taste for salt and pepper seasoning if needed. Serve immediately and enjoy!

Original recipe found here

Low FODMAP or not, this was delicious! Paired with spaghetti squash and sweet potato glass noodles and it was a tasty spaghetti bolognese pasta meal. If you're not eliminating garlic and onion feel free to throw that in here, but those are probably the only ingredients this leaves out to make it low FODMAP. The recipe below is for 4 servings and the ingredients are conversions from metric units, so just use the closest standard amount. Since I had to significantly increase the serving size I ended up making this entire meal in the Instant Pot on the saute mode. I threw the green tips of the leeks and the spinach in the food processor to dice up fast, and also did not end up making any additional vegetables since I roasted spaghetti squash. We will absolutely be enjoying this meal again soon! 

​Low FODMAP Spaghetti Bolognese
Ingredients:
Spaghetti Bolognese

• 1 Tbsp  olive oil
• 1.1 lb lean ground beef
• 1.41 oz (1/2 cup) leek (green tips only)*
• 14.1 oz  plain crushed/chopped tomatoes (canned)*
• 3 Tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 4.23 oz (4 cups) baby spinach
• Season with salt & pepper (to taste)
• 10.6 oz spaghetti noodle of choice

Low FODMAP Veggies

• 8.47 oz (2 large) carrots (peeled & cut into sticks)
• 5.64 oz green beans

Directions:

1. Roughly chop the baby spinach and finely chop the green leek tips. Peel and cut the carrots into sticks and slice the green beans into bite sized pieces. Place to one side.
2. Select a large fry pan and place on medium heat. Add a splash of olive oil and cook lean ground beef until browned.
3. Add the canned tomatoes, tomato paste, leek tips, baby spinach and herbs (oregano, basil, thyme) to the lean ground beef. Mix well and allow to simmer on medium to low heat for 20 minutes. Make sure you stir it so it doesn't burn. Add salt and pepper to taste.
4. Add a generous amount of salt to a large saucepan of water. Bring the water to a rolling boil. Then add the gluten free spaghetti and cook according to packet directions, until soft. Drain pasta and toss with olive oil. While the spaghetti cooks, cook the green beans and carrots in a medium sized saucepan of boiling water for two to three minutes, until they are brightly coloured and soft.
5. Serve the bolognese on top of spaghetti and sprinkle with a low FODMAP cheese like cheddar or colby (if desired). Make sure you include the veggies on the side (I like to mix mine in with the bolognese).

Notes:

• Monash University uses 1 tablespoon of tomato paste and 1/2 a cup of canned tomato per serve in their spaghetti bolognaise recipe. That means that this recipe is considered FODMAP friendly when divided between the recommended number of serves.
• Check ingredient label on the crushed/canned tomatoes and tomato paste if you are looking to stay low FODMAP and avoid ingredients like garlic and onion! 

​Original recipe found here

Still experimenting with an elimination diet in our house and these meatballs have been a big hit a few times now. We've tried this with all ground turkey and all ground beef, and without the egg and optional flour each time. All of the seasonings bring a ton of flavor and we have enjoyed these as burgers on the grill as well. I opted for baking the meatballs this time since I quadrupled the recipe and had a ton of meatballs to cook, but pan frying them as the recipe instructs would only bring more delicious flavor. This time we paired the meatballs with spaghetti squash, sweet potato glass noodles, and a low fodmap marinara sauce, which turned out super tasty! Not to mention this was a nice mix up to the limited food options we have been consuming on this elimination style diet. This one is definitely going into the meal prep rotation of favorites! 

Pan Fried Meatballs - Low FODMAP, Paleo, Whole30
Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground lamb
• 1/2 lb ground pork
• 1 large egg
• 2 Tbsp Tapioca flour optional, for binding
• 2 tsp poultry seasoning blend of dried thyme, sage, marjoram, rosemary, black pepper, nutmeg
• 1 tsp dried oregano or 2 tbsp chopped fresh
• 1 tsp dried basil you can also use 2 tbsp chopped fresh if you have!
• 2 tsp freeze dried chives or 1 tbsp fresh chopped chives
• 1/2 tsp sea salt
• ghee or other preferred cooking fat for frying
• Low FODMAP Marinara Sauce (Fody also has a couple Low FODMAP options! I found their products at Wegmans.)

Directions:

1. In a large bowl, combine the three types of meat with all the other ingredients, and using your hands, mix well until all ingredients are fully incorporated and ready to roll into balls.
2. Heat a large cast iron skillet over med hi heat. Add about 2 tbsp ghee or other cooking fat to the pan
3. Once the fat is heated (if it's smoking lower the heat) begin rolling the mixture into meatballs about 1.5 inches in diameter, and place each one in the pan. Continue until the mixture is used up.
4. Once the bottoms are nicely browned after about 3 minutes or so, flip each meatball over to brown the other side. Cover the pan now, and continue to cook, covered, until the meatballs are just cooked through. (If planning to add sauce, you can cook the meatballs covered with the sauce until fully cooked)
5. Serve right away and enjoy!

Original recipe found here

This was a very comforting, chicken-noodle tasting kind of recipe! The original recipe calls for ground beef, but I used ground turkey instead as we navigate an elimination diet in our house. The recipe also calls for making this on the stovetop, however since I significantly increase serving size and ingredients I opted for making this in the Instant Pot on the sauté mode. Six pounds of ground turkey is not getting cooked in one or even two batches on the stovetop. I definitely encourage using the food processor to thinly chop the vegetables as it saves you time chopping them yourself and they will cook faster. Plus, everything tastes better bite-size, in my opinion! This is how you can sneak more vegetables into your kids and family member's lives who don't enjoy eating their veggies. Anyways, I scaled back the broth some but kept the ingredient amounts the same for everything else.  We really enjoyed this meal all week long and like I mentioned before, it reminded us of a chicken noodle soup. If you're experimenting with an elimination diet or just trying to get back to eating whole foods then this is a great recipe for you! 

Fail-Proof, AIP Recipe with Ground Turkey (Paleo, GF, DF)
Ingredients:

• 2 Tbsp Extra Virgin Olive Oil
• 1/2 White Onion  
• 2 Bay Leaves  
• 3 Large Carrots  
• 3 Stalks of Celery  
• 2 Zucchini  
• 1.5 lbs Grass Fed Ground Beef (I used Ground Turkey instead)
• 2 cups of Bone Broth  
• 1 tsp Himalayan Salt  
• 1 Tbsp Dried Italian Herbs

Directions:

1. Shred all the vegetables (except for the onion) in a food processor (if you don’t have one, you can use a blender or do it manually with a grater) and set aside.
2. Heat up the olive oil in a large pan, thinly chop the onion and throw it in the pan to make a soffritto, letting the onion sizzle until soft.
3. Add in the shredded vegetables, together with one cup of bone broth and the 2 Bay leaves and let cook for 20 minutes with the lid on.
4. Add in the ground beef, mix well and add more broth as needed, together with salt and dried herbs.
5. Cook with the lid on, on low heat for 1 hour and 40 minutes. Remove the Bay leaves and enjoy!

Note:
For a quicker version of this AIP recipe with ground beef, add less broth and cook on higher heat for 30 minutes after you add in the beef.

​Original recipe found here

The most simple-ingredient and delicious recipe I have tried in a while! Very similar to the Egg Roll in a Bowl recipe, but with more of a variety of vegetables. Carrots, zucchini, broccoli, cabbage, fresh grated ginger and garlic, plus salt and pepper (omit for AIP), coconut aminos (soy sauce substitute), and apple cider vinegar. All made in a stir-fry pan, unless you are like me and enjoy using the big Instant Pot on saute function to cook massive amounts of food. To make this even easier you can purchase matchstick carrots, fresh coleslaw or cabbage mix in the salad section, and pre-cut broccoli florets and zucchini. I actually found some fun coleslaw and cabbage mixes that had carrots, broccoli, cabbage, and cauliflower, so I used a couple bags of those. If you are not a huge cabbage fan, I still recommend giving this a try - just make sure you cook down the cabbage plenty and you won't even recognize it's in there. Shredded and cooked down cabbage with some ground meat is seriously underrated. Give it a try! We devoured this all week and I know I will be making it again plenty. 

Ground Beef Stir Fry
Ingredients:

• 1 lb ground beef
• 1 tsp salt
• 1/4 tsp black pepper (omit for AIP)
• 1 thumb ginger, grated
• 2 cloves garlic, minced
• 1/2 cup carrots, shredded
• 1 small zucchini, chopped into half moons
• 1 cup broccoli florets
• 1 1/2 cup green cabbage, shredded
• 3 tbsp coconut aminos
• 2 tsp apple cider vinegar
• 1 tbsp green onion, sliced

Directions:

1. Using a large deep skillet, brown the ground beef over medium heat. Season with salt and pepper and use a wooden spoon to thoroughly crumble. Set the ground beef aside and drain the excess fat, leaving about 2 tbsp in the pan.
2. Using the same pan, saute the garlic and ginger until fragrant.
3. Add the carrots, zucchini, and broccoli and cook for 5-6 minutes or until lightly crisp and softened, adding more fat to the pan if needed.
4. Incorporate the cabbage and cook for 2-3 minutes or until the cabbage has wilted and softened.
5. Add the ground beef back to the stir fry along with the coconut aminos apple cider vinegar. Stir to cook for another 2 minutes to reheat and allow the flavors to combine.
6. Serve topped with sliced green onion.

​Original recipe found here

This turned out tasting just as amazing as it sounds! The only slicing and dicing involved is for the leeks and basil. Don't spend too much time making perfect or tiny slices though because those ingredients just go into the blender anyways. The recipe below serves four, so I had to significantly increase the ingredients to get enough meals for our house. Since we aren't big soup fans I ended up using a ratio of half bisque to meatballs, which is why my meal looks less saucy. I absolutely love an Italian dish with basil and tomato flavors and this meal was exactly that. I topped over some plain cauliflower rice and rice and really enjoyed eating this meal for lunch all week long. If you give this one a try let me know what you think! 

Tomato Basil Bisque with Italian Meatballs
​Ingredients:

• 1 leek stalk, sliced thinly
• 1 tablespoon olive oil
• 1 28-ounce can diced tomatoes
• 1/3 cup fresh chopped basil
• 1/3 cup full-fat coconut milk
• *optional: 1 tablespoon honey or agave
• 1 pound ground beef
• 2 teaspoons garlic powder
• 3 teaspoons dried oregano
• 2 teaspoons onion powder
• 1 teaspoon mustard powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees
2. Combine the ground beef, garlic powder, dried oregano, onion powder, mustard powder, salt, and pepper. Using a 1/4 measuring up, scoop the meat mixture then form into a ball
3. Place the raw meatballs on a baking sheet and place into the oven to cook for 12-15 minutes
4. While the meatballs are cooking, sauté the sliced leek in olive oil just slightly below medium-high heat for roughly 5 minutes
5. Pour the the sautéed leeks from the saucepan into a blender, then add the diced tomatoes (with juice), fresh basil, and coconut milk. Blend until you reach the desired consistency (pulsing for a chunkier texture, blending on high for a creamy bisque)
6. Pour the tomato basil bisque back into the saucepan and turn heat to medium-low, just to warm throughout. Add the honey or agave if desired (this helps cut the acidity a bit – add more sweetener as needed)
7. Once the meatballs are finished cooking, add to the bisque

Original recipe found here

I've never heard of comeback sauce before, but my Mississippi livin' sister let me know real quick that it's a southern thing. Since I had extra Primal Kitchen Chipotle Lime Mayo and Primal Kitchen Organic Unsweetened Ketchup already in the fridge I decided to give this one a try and I am SO glad I did. This meal was a delicious one that I seriously looked forward to eating everyday! I increased all the ingredients significantly and ended up using the Instant Pot saute feature to cook the beef. I also mixed the comeback sauce in with the beef at the end because it made more sense to me then just plopping some on top of each meal. If you are not a big mayo fan, I suggest cutting the comeback sauce recipe down some. I ended up only using a little compared to the increased amount of beef and veggies I made and thought it still turned out plenty flavorful and delicious. This one was super easy to throw together, especially if you buy pre-sliced veggies. If not, dice them up the day before if you want an even faster meal prep time. I will definitely be making this one again anytime I have extra mayo and ketchup in the fridge! 

​Beef & Veggie Bowls with Comeback Sauce 
Ingredients:
Beef

• 1 lb lean ground beef (Can sub ground turkey)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp chili powder

Veggies

• 20 – 24 oz fresh broccoli
• 1 lb fresh brussels sprouts
• 1 bell pepper, Color of choice
• 3 tbsp olive oil, extra virgin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder

Comeback Sauce

• 1/2 cup mayo (I used Primal Kitchen Chipotle Lime Mayo)
• 1 tbsp homemade or high quality store-bought ketchup​ (I used Primal Kitchen Organic Unsweetened Ketchup)
• 1 tsp lemon juice
• 1/2 tsp Tabasco
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground mustard
• 1/2 tsp salt

Directions:

1. Preheat oven to 425 degrees.
2. Cut any large broccoli florets in half or thirds. Add broccoli florets to baking sheet in a single layer.
3. Trim the bottom of each brussels sprout and peel away the first layer of leaves. That’s where you usually see the dirt and any brown sprouts. Once this is done you’ll have beautiful little bright green sprouts. Add them to your baking sheet in a single layer beside the broccoli.
4. Slice your pepper into strips. Spread in a single layer on baking sheet beside the other veggies.
5. Drizzle olive oil over all veggies. Sprinkle with salt, pepper, and garlic powder. Bake for 20 to 25 minutes.
6. While vegetables are roasting, add your ground beef (or turkey) to a skillet on the stove top. Use your spatula to crumble the beef. Cook on medium high, stirring occasionally, until beef is browned. If your beef isn’t very lean you may want to drain the grease. Stir in salt, pepper, and chili powder.
7. Add all Comeback Sauce ingredients to a bowl and stir together until well combined.
8. To assemble, divide all roasted veggies into bowls. Top with cooked ground beef and Comeback Sauce. You’re ready to eat!

​Original recipe found here

This was the most spot on Sweet and Sour tasting and delicious meal ever! Seriously though, I will be making this one again very soon it was that much of a hit in our house. I ended up using the slow cooker option on my Instant Pot for this meal, so I could brown the meat and cook all in one pot. Plus, I was able to put the pot on saute mode at the very end to thicken up the sauce a little more. I definitely recommend doing the same if you have an Instant Pot, but if not this meal will still turn out delicious in the Crockpot - just one more pan to clean when you're done ;-). The only change I made to the recipe is using half the honey, and that was just by preference. The meal still turned out plenty sweet with a little less honey if you want to do the same. If you find ginger at the store definitely add in that fresh grated ginger too! The beef does stay in small 1-2 inch cubes if you properly brown them, but I opted to shred it at the end while I was reducing the sauce. My beef also turned out looking like pork, probably because I diced it up a day before cooking it and exposed it to more oxygen. Oh well it still turned out so good! I heated up some coconut oil and tossed some plain frozen cauliflower rice, salt, and extra green onions to pair with this. Add this recipe to your list of must-trys now! 

​Crockpot Sweet and Sour Hawaiian Beef
Ingredients:
​Sweet and Sour Pineapple Sauce

• 16 ounces (two 8 ounce cans) of crushed pineapple (in juice not syrup) – drained and reserve juice in a small bowl.
• 1/4 cup apple cider vinegar
• 1/4 cup coconut aminos 
• 2 tsp minced garlic
• 2 tbsp honey (I reduced to 1 tbsp and it was still plenty sweet)
• 1 tbsp of fresh grated ginger or pinch of ground ginger (optional but delish!)

For the Slow Cooker/Crockpot

• 2 lbs boneless beef loin cut into 1–2 inch pieces, or you can purchase stew meat precut. Best to trim excess fat for before cooking. See notes for other meat options.
• 2–3 tbsp Oil to brown meat
• black pepper to taste
• kosher salt to taste
• 1–2 tsp crushed red pepper
• 1 cup chopped red onion
• 1 bell pepper – diced, seeds removed. (see notes for substitutes)
• For plating – chopped green onion and/or cilantro to garnish. To serve with rice or cauliflower rice.

Optional Slurry to thicken

• 1 tbsp Arrowroot starch
• 1/2 tbsp cold water

Directions:

1. Drain the canned pineapple and reserve the juice. Place pineapple aside and juice in a small mixing bowl.
2. Next, whisk together the pineapple juice, cider, coconut aminos, garlic, ginger, and honey. Whisk until honey is combined (dissolved) with other ingredients. Set aside.
3. Heat a medium size skillet with 2 tbsp oil. Lightly sprinkle the diced beef cubes with coarse kosher salt and pepper. Place meat in the pan and then brown meat on medium high, turning beef cubes to brown all sides. About 3-4 minutes.
4. Place the browned meat in the slow cooker and sprinkle crushed red pepper flakes on top.
5. Add the chopped onion and sweet and sour pineapple sauce to the crockpot/slow cooker. Mix together.
6. Cover and cook on low setting for 5-6 hours or on HIGH heat for about 3 hours, or until the meat is cooked through and tender.
7. After the meat has been cooked, mix in the crushed pineapple and bell pepper. *Note – if you would like thicken the stew/meat mix, add the arrowroot starch slurry here.  First dissolve the arrowroot starch and cold water in a small bowl to create a slurry then mix into slow cooker.*
8. Cook on high for additional 20-30 minutes or until peppers have softened and juice has thickened.
9. Spoon meat and juice over rice or cauliflower rice. Garnish with chopped green onion and/or cilantro.

Notes:

• Feel free to use pork or turkey stew meat or pork loin as a beef substitute. Cooking times may vary.
• 1 cup diced celery may be used in place of pepper if desired.

Original recipe found here

This one is a must try! It seriously turned out so delicious and will definitely be thrown into the meal rotation in our house. I ended up tripling this recipe to get enough meals, so I bought a couple containers of pre-diced onions, carrots, and celery to make prep even easier. I used cayenne pepper instead of a red chili, which must have been the reason this beef ragu had a slight kick to it. I also opted for using a cup of beef broth instead of the cubes since I couldn't find any that did not have added sugars. Not much to the recipe at all. Just saute the onions, carrots, celery, and chili, then throw the rest of the ingredients in and set the Instant Pot to cook on manual for 30 minutes. The final step revealed a new cooking hack to me as well! Using a potato masher to shred or mash the beef into smaller pieces was a game changer. Pair with pasta, vegetable noodles, or rice and you've got yourself a seriously tasty and nutritious meal. 

Instant Pot Beef Ragu
Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 1 large carrot, diced into small cubes
• 1 celery stick, diced into small cubes
• 1/2 long red chili, diced (or 1/2 teaspoon chili flakes or cayenne pepper)
• 1 + 1/2 teaspoons sea salt
• 3 large cloves of garlic, finely diced
• 1 1/2 lb diced beef steak (stewing steak, chuck steak, rib eye)
• 1 teaspoon black or white pepper
• 2 bay leaves
• 1 teaspoon paprika powder (mild or sweet)
• 1 teaspoon dried oregano, thyme or basil
• 1/2 teaspoon cinnamon powder (optional, but adds warmth and depth)
• 1 star anise (optional)
• 1 x can chopped tinned tomatoes (400 g/ 1 + 1/2 cups)
• 1 tablespoon coconut aminos 
• 1 cube of beef stock including water (I ended up using 1 Cup Beef Broth instead)

Directions:
In the Instant Pot

1. Turn on the Instant Pot and press the Sauté function key. Add the olive oil, onions, carrots, celery, chili and salt and cook for about 5 minutes, stirring a few times, until softened.
2. Add the beef and the rest of the ingredients and stir through. Press Keep Warm/Cancel.
3. Place the lid and lock. Set to Manual, High pressure, and set for 30 minutes. After three beeps the Instant Pot will begin to build up pressure and start cooking. Once the cooking finishes, release the pressure naturally for 10 minutes before using quick release to let off the rest of the steam.
4. Then open the lid and press the Sauté function again. Use a potato masher (that’s the easiest way) to shred or mash the beef into smaller pieces. You will get something like shredded beef consistency. Cook for 10-15 minutes to thicken the sauce, stirring every 2-3 minutes. Serve with pasta, vegetable noodles or rice.

On the Stove Top

1. Repeat the first two steps as above using a saucepan over medium heat. Once the beef and tomatoes are in, bring to a boil and then reduce the heat to medium-low and simmer, covered with a lid for 2 hours. After 2 hours, shred the beef, and cook uncovered for 5-10 minutes to thicken the sauce if needed (you might not have as much liquid when cooking on the stove).

Original recipe found here