Prep
time: 10 minutes | Cook time: 12 minutes | Serves 2
1 tablespoon safflower oil
½ red onion, chopped
1 clove garlic, minced
½ pound (227 g) Yukon potatoes, peeled and diced
1 carrot, chopped
1 small red bell pepper, finely chopped
¹⁄₃ pound (151 g) red bee roots, grated
1 tablespoon tomato paste
Sea salt and freshly ground black pepper, to taste
1 bay leaf
¹⁄₃ teaspoon ground cumin
½ red onion, chopped
1 clove garlic, minced
½ pound (227 g) Yukon potatoes, peeled and diced
1 carrot, chopped
1 small red bell pepper, finely chopped
¹⁄₃ pound (151 g) red bee roots, grated
1 tablespoon tomato paste
Sea salt and freshly ground black pepper, to taste
1 bay leaf
¹⁄₃ teaspoon ground cumin
1. Press the Sauté button and heat the oil. Once
hot, cook the onion
for about 2 minutes or until softened.
for about 2 minutes or until softened.
2. Add the garlic, potatoes, carrots, bell
pepper, and beets to the
inner pot. Add the remaining ingredients to the inner pot and stir until
everything is well combined.
inner pot. Add the remaining ingredients to the inner pot and stir until
everything is well combined.
3. Secure the lid. Choose the Manual mode and
cook for 10 minutes at High pressure. Once cooking is complete, use a
natural pressure release; carefully remove the lid.
4. To serve, add more salt and vinegar if
desired. Bon appétit!
Per
Serving
calories: 266; fat: 7.3g ; protein: 4.6g ; carbs: 42.3g ; net carbs: 34.8g; fiber: 7.5g
calories: 266; fat: 7.3g ; protein: 4.6g ; carbs: 42.3g ; net carbs: 34.8g; fiber: 7.5g
