Name: Low-FODMAP Pressure Cooker Italian Beef
Prep time: 15 min
Total time: 2 h 35 min
Yield: 6
Ingredients: 5 lbs. boneless beef roast; 3 tbsp garlic-infused olive oil; 2 tsp crushed red pepper; 2 tsp oregano; 1 tbsp basil; 2 tbsp pink Himalayan salt; 1 tbsp freshly cracked black pepper; 1 32 oz jar Mezzetta Peperoncini; 1 cup beef broth, homemade or store-bought (if store-bought, ensure that neither garlic nor onions are listed as ingredients); Instant Pot

Description

This Low-FODMAP Pressure Cooker Italian Beef featuring Mezzetta Peperoncini is the best quick and delicious dinner option! This recipe is low-FODMAP, low-carb, keto, gluten-free, grain-free, dairy-free, and sugar-free!

Ingredients

5 lbs. boneless beef roast
3 tbsp garlic-infused olive oil
2 tsp crushed red pepper
2 tsp oregano
1 tbsp basil
2 tbsp pink Himalayan salt
1 tbsp freshly cracked black pepper
1 32 oz jar Mezzetta Peperoncini
1 cup beef broth, homemade or store-bought (if store-bought, ensure that neither garlic nor onions are listed as ingredients)

Materials

Instant Pot

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Instructions

Using a sharp serrated knife, chop the beef into 1-inch cubes and place in a storage bag.
Add garlic-infused olive oil and spices to bag and gently rotate the bag to distribute the oil and spices.
Place storage bag in the refrigerator and allow to marinate for at least 2 hours, preferably overnight.
After marination of beef, pour a jar of Mezzetta Peperoncini (including juice), beef, and beef broth into pressure cooker insert.
Set Instant Pot to “Beef/Stew” and set the timer to 120 minutes.
After the pressure cooker has completed the cooking process, allow it to naturally depressurize for 20 minutes. After 20 minutes, rotate the lid nozzle to fully depressurize.
Serve Italian Beef in bowls topped high with Mezzetta Peperoncini and enjoy!

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Description

Ingredients

Instructions