It rained off and on all day here in Miami and I felt a little bit of a chill. That had me craving a warming stew, so I pulled out my Instant Pot to get one going. It turned out super yummy, so I decided to share it here, so you (and I) can recreate it in the future. It hits all of my ‘___-frees”, gluten free, grain free, dairy free and it is low-ish carb to boot. Because it is pressure cooked it is even lower histamine than a traditional slow cooked stew. Boom.

Here is what I did.

Press sauté on the Instant pot

Drizzle a generous amount of olive oil in the bottom of pot.

Add:
1 shallot, minced

2 inch piece of the white of a leek, minced

1/4 stalk of celery, minced

1 small Thyme sprig, minced

1/2 inch of fresh ginger root, grated

A small piece of a bay leaf (I used fresh from my tree!)

Sauté until the shallots become translucent.

Next add in:

4 inch piece of parsnip, cubed 4 inch piece of carrot, cubed

1 sunchoke, cubed

Sauté for a few minutes until edges brown a little bit, stirring occasionally.

Move the veggies over to one side of the Instant Pot and add a little more oil to the bottom of the pot.

Dust 6 oz of stew cubes in a mixture of 1 heaping tsp of Otto’s Cassava flour with a sprinkle onion powder and sea salt until coated.

Add the cubes into the pot and brown on all sides.

Add 1 cup of water

Hit “stew” function and reduce the time to 25 to 30 minutes. I did 30 and the veggies were very well done and the meat was super tender. If you like your veggies a little firmer, reduce the time to 25 minutes.

Release pressure.
Serve and salt to taste in the bowl.