Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
6 servings
2 lbsground chicken
or beef, can use lamb as well
2 Tgarlic infused EVOO
OR regular EVOO
3 eagreen onions
chopped
4 sprigsfresh sage
de-stemmed and chopped
1 Tfresh thyme
chopped
¼ tpink peppercorns
crashed or ground
1 Tsumac
1 tdried oregano
1 Tsea salt
or to taste
2parsnips
ea, small diced
2 eazucchini
medium diced
1 burainbow chard
de - stemmed and chopped
2 CWater
Filtered
Instructions
Step 1
Turn on Instant Pot on Sauté setting, add the garlic EVOO and green onions, season with salt and sauté for a few minutes until softened and flavors released.
Step 2
Add sage (should be about 2 T chopped) to the pot, stir and cook for a few minutes.
Step 3
Next, add the ground meat you are using to the pan, and stir well to combine. Season with sea-salt and add the rest of the spices and herbs: 1 T fresh thyme, ¼ t crushed or ground pink peppercorns, 1 T s sumac, 1 T dried oregano, and stir everything well combined.
Step 4
Add the diced parsnips and zucchini next, mix well. Add the 2 C of water, combine well.
Step 5
Cover with the lit on seal setting and cook on High Pressure for 12 minutes.
Step 6
While the meat is cooking, clean, de-stem and chop the rainbow chard.
Step 7
Once the meat is cooked, quick-release the pressure and add the rainbow chard to the pot. Stir well and let sit with the hot hash for a few minutes. The heat from the hash will cook the chard.
Step 8
Set aside what you want to consume today, and flash cool and freeze the rest in individual portions.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
