Ready Time: 1 hrs 25 mins
Preparation Time: 20 mins
Cooking Time: 1 hrs 5 mins
Serves: 6-8
Cassandra Michelin
Cassandra Michelin is a mum on the quest to raise super healthy kids on her urban farmyard on Sydney’s Northern Beaches. Passionate about inspiring others, Cass is the creator of #sugarfreeseptember challenge and this year launched her second eBook full of delicious real food recipes. Her goal is to empower Mums to enjoy life and have fun while taking control of their health and encourage parents through simple and delicious whole foods, and toxic free living!
LIVE IT! DO IT!
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Ingredients
- 2kgs rump roast, diced
- 3 large carrots, diced
- 2 x 400g cans chopped tomatoes
- 5 fresh tomatoes, diced
- 1 tbsp coconut oil
- 4 fresh chilies, finely chopped (with seeds if you like it really hot)
- 6 cloves garlic, minced
- 2 brown onions, diced
- 1 big sprig basil
- 1 sprig sage
- 1 tsp ground cinnamon
- 2 tsp ground pepper
- 4 tsp ground cumin seeds
- 4 tsp ground coriander seeds
- 1 tsp ground ginger
- 2 x 400g cans kidney beans; rinsed and drained.
- Pinch of Salt to taste
Method
- Press FUNCTION button then select SAUTE, indicator light will illuminate.
- Enter 15 minutes TIME.
- Press START/CANCEL button and wait a few minutes for bowl to heat up.
- Add coconut oil, onion, chilli, and garlic and sauté for 5 minutes.
- Add beef, spices and carrots. Sauté for 8 minutes, stirring.
- Add in everything else except the kidney beans and give it a good mix through.
- Put lid on and set in place.
- Press FUNCTION button then select PRESSURE COOK, indicator light will illuminate.
- Enter 35 minutes TIME.
- Make sure pressure release valve is turned to PRESSURE position and pressure control dial in turned to HIGH.
- Press START/CANCEL button.
- Once timer is 0 and 5 beeps sound, release PRESSURE.
- Open lid; add in the kidney beans and mix through.
- Allow to sit for 5 minutes and then serve with cauliflower rice.