Low-FODMAP Pressure Cooker Italian Beef
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!
Servings: 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)
Materials
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!