Prep Time: 8-10 min.
Cooking Time: 30 min.
Number of Servings: 5-6
Ingredients:
4 tablespoons butter
1 cup cauliflower, chopped
3 celery stalks, chopped
1-pound lamb neck, chopped
1/2 cup cream cheese
1 garlic head, whole
1/4 cup parsley, finely chopped
2 tablespoons oil
1 small red bell pepper, chopped
1 cup heavy cream
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 salt
Directions:
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 meat; cook (while stirring) until turns evenly brown from all sides for 4-5 minutes.
Add the cauliflower, celery stalks, red pepper, thyme, and garlic. Sprinkle with salt, pepper; give it а good stir.
Close top lid to create a locked chamber; make sure that safety valve is in locking position.
Find and press “MANUAL” cooking function; timer to 25 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 “NPR” cooking function. This setting is for natural release of inside pressure and it takes around 10 minutes to slowly release pressure.
Slowly open the lid, mix in the butter, cream and cheese.
Take out the cooked recipe in serving plates or serving bowls, top with some parsley, and enjoy the keto recipe.
Nutritional Values (Per Serving):
Calories - 362
Fat – 32g
Saturated Fat – 6g
Trans Fat – 0g
Carbohydrates – 8g
Fiber – 1g
Sodium – 627mg
Protein – 24g
