lundi 8 juillet 2019

Cabbage Soup with Beef

Cabbage Soup with Beef

Servings: 9

Tot. Time: 41 min.

Nutritional Value – Calories: 217| Fat 14.8 g | Protein 15.6 g |Net Carbs 4.3 g


2 minced garlic cloves

½ small diced onion

½ lb. ground beef – 80/20

¼ c. Bragg’s Aminos

1 can (8oz.) tomato sauce

c. beef broth

t. Worcestershire sauce ‘keto’ approved/another substitute

1 can diced tomatoes (14 oz.)

1 med. chopped cabbage

½ t. of each:



Prepare using the saute function in the Instant Pot to brown the beef, garlic, and onions. Drain and add back to the pot with the rest of the fixings.

Program the unit on the soup function. Natural release the soup for about ten minutes, and quick release the rest of the steam. Stir and serve.

Taco Soup

Servings: 8

Tot. Time: 20 min.

Nutritional Value – Calories: 386 | Fat 28 g | Protein 27 g |Net Carbs 7 g


2 lb. ground beef

2 t. cumin

2 tbsp. chili powder

4 minced garlic cloves

Optional: 1 tbsp. onion flakes can (20 oz.) Rotel diced tomatoes with chilis

1 container (32 oz.) beef broth

1 pkg. (8 oz.) cream cheese

½ c. heavy cream

To Taste: Salt and pepper

Optional Toppings

-Sour cream

-Sliced black olives

-Sliced jalapeno peppers

-Shredded cheddar cheese


Program the Instant Pot to the saute function and add the diced tomatoes, onion flakes, cumin, chili powder, garlic, pepper, and salt.

Secure the lid and set the pot on the soup function (5 minutes). Natural release for 10 minutes and quick release the rest of the pressure. Add the whipping cream and cream cheese. Stir.

Serve when hot and add the desired toppings.

Texas Style Chili

Servings: 4

Tot. Time: 30 min.

Nutritional Value – Calories: 395| Fat 24 g | Protein 30 g |Net Carbs 9 g


c. chopped onion

1 tbsp. of each:


-Minced garlic

lb. ground beef

1 c. (canned) fire-roasted diced tomatoes

1 tbsp. chopped chipotle chilies in adobo sauce (canned)

½ c. water

corn tortillas

Spice Mixture Ingredients

1 t. dried oregano

2 t. of each:


-Ground cumin

3 t. Mexican red chili powder – not Cayenne


Use the Instant Pot saute function to warm the oil. Toss in the garlic and onions – stirring for approximately 30 seconds. Add the beef as you break it apart.

Blend the chipotle chili, homemade/canned tomatoes, and tortillas until smooth.

Combine the spices in a small dish. Add to the beef and simmer about 30 seconds. Stir in the tortilla mixture and tomatoes. Add about ½ c. of water into the emptied blender and pour it into the Instant Pot.

Secure the lid and cook ten minutes on high pressure, with a ten-minute natural release. Quick release the rest of the pressure.

Stir and top off with some cheese (add the carbs), and serve.

Tomatillo Chili

Servings: 8

Tot. Time: 50 min.

Nutritional Value – Calories: 325| Fat 23 g | Protein 20 g |Net Carbs 5 g


lb. ground of each:

-Pork -Beef

½ white chopped onion

3 chopped tomatillos

6 oz. tomato paste

jalapeno chopped with seeds

1 t. garlic powder

1 tbsp. of each:

-Chili powder -Ground cumin

To Taste: Salt


Prepare the beef using the saute function in the Instant Pot. Toss in the rest of the fixings. Stir well.

Secure the lid and manually set the high-pressure setting for 35 minutes. Natural release the pressure.

Serve and garnish as desired, but add the carbs.

Other Beef Meals

Aucun commentaire:

Enregistrer un commentaire