Prep Time: 8-10 min.
Cooking Time: 25 min.
Number of Servings: 8-10
Ingredients:
1 cup vegetable broth
1 cup tomato puree, unsweetened
1 celeriac, cubed
3 pound minced pork
2 cups almond meal
1 onion, chopped roughly
2 pound collards, chopped roughly
4 eggs
1 tablespoon coconut oil
Directions:
Mix the meat, almonds, and eggs in a mixing bowl. Form the mix into small meatballs.
Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
Find and press “SAUTE” cooking function; add the oil in it and allow it to heat.
In the pot, add the meatballs; cook (while stirring) until turns evenly brown from all sides.
Add the broth and sauce; gently stir to mix well.
Close top lid to create a locked chamber; make sure that safety valve is in locking position.
Find and press “STEW” cooking function; timer to 5 minutes with default “HIGH” pressure mode.
Allow the pressure to build to cook the ingredients.
After cooking time is over, press “CANCEL” setting. Find and press “QPR” cooking function. This setting is for quick release of inside pressure.
Add the vegetables; gently stir to mix well.
Close top lid to create a locked chamber; make sure that safety valve is in locking position.
Find and press “STEW” cooking function; timer to 20 minutes with default “HIGH” pressure mode.
Allow the pressure to build to cook the ingredients.
After cooking time is over, press “CANCEL” setting. Find and press “QPR” cooking function. This setting is for quick release of inside pressure.
Slowly open the lid, take out the cooked recipe in serving plates or serving bowls and enjoy the keto recipe.
