Servings: 4
Calories: 446kcal
Equipment
- 1 InstantPot
Ingredients
- 1 lb lean ground beef
- 4 cups chicken stock
- 1/2 yellow onion small
- 3 cloves garlic minced
- 3 russet potatoes small cubed
- 4 carrots small sliced
- 1/2 cup frozen spinach
- 4 tbsp flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 bay leaf
- 1 tsp olive oil
Instructions
- Wash the produce. Small dice the yellow onion. Mince the garlic. Cube the potatoes. Peel and slice the carrots about half an inch thick.
- Heat the olive oil using the Instant Pot sauté setting. Add the ground beef to the instant pot. Brown the meat. Add the onion and cook for 2-3 minutes with the beef.
- Add the minced garlic, potatoes, carrots, and spinach to the pot. Continue to cook for 2-3 minutes.
- Add the seasoning to the pot. Stir to coat the ingredients.
- Add the chicken stock. Turn off the sauté function. Pressure cook on high for 10 minutes. After the cooking time ends, allow for natural release for an additional 10 minutes. If still venting, press the quick release button to vent the remaining pressure.
- Let cool for five minutes before serving. Top with your favorite ingredients like cheddar cheese, greek yogurt, or avocado. Store leftovers in an airtight container to ensure freshness.
Video
Notes
Wash your hands thoroughly before and after handling the meat and throughout the cooking process to prevent the spread of germs.
Follow recommended guidelines for internal cooking temperatures.
Outdoor Muscle food and cooking disclaimer.
Nutrition
Calories: 446kcal | Carbohydrates: 52g | Protein: 36g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 775mg | Potassium: 1624mg | Fiber: 5g | Sugar: 8g | Vitamin A: 12613IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 6mg
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