I think I need to do a G&E Instant Pot recipe round-up sometime soon! For those of you without one, you may be a getting a little tired of my obsession, but I promise you every Instant Pot owner becomes a die hard. We can’t go a day or two without our fix.
This week I used mine to make the Maple Tamarind Ribs from the blog and this Creamy Smothered Beef & Artichokes. With a baby coming soon, I’ve been trying to cut back on our grocery bill even more while still maintaining the nutritional principles of the autoimmune protocol. The Instant Pot has helped me save so much money because it turns less than exciting cuts of beef into something special and really infuses the meat with the flavors and seasonings you add.
Even though I’ve healed my histamine intolerance dramatically, I still cannot tolerate spinach, but I keep seeing all these yummy Paleo recipes for Spinach Artichoke Dip! I made a batch of the Avocado Mayo from The Healing Kitchen this week to serve with cast iron sweet potato fries (ooooh!!). I forgot how yummy that mayo is and so nutrient dense too! And it takes 5 minutes or less to make!
So with my leftover mayo and no more fries, I decided let’s do something wild and combine it with the ground beef in my fridge and the artichokes in my freezer and see what kind of magic we can make happen. Creamy, flavorful, ridiculously easy, satiating, and a wonderful excuse to make some mashed cauliflower or white sweet potatoes! I buy frozen artichoke hearts from Trader Joe’s. I will warn you those still contain citric acid, but many people seem to tolerate it just fine occasionally, and I don’t personally avoid it. You may be able to find frozen artichoke hearts without citric acid from another brand. I have not made this recipe with canned artichoke hearts, but definitely give them a good rinse and drain before adding to the recipe if using. Marinated artichoke hearts would probably be even more tasty!
Creamy, flavorful & ridiculously easy meal that everyone will love!
- 1 tablespoon cooking fat of choice
- 1/2 large yellow onion, sliced
- 1 pound grassfed ground beef
- 1 teaspoon dried oregano leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon to 1 teaspoon dried dill (to your own taste)
- 1/2 teaspoon sea salt
- 12-ounce bag frozen artichoke hearts
- 1/3 cup water
- 1 teapsoon apple cider vinegar
- 1/3 cup Avocado Mayo from The Healing Kitchen
Set your Instant Pot to the sautee function. Heat your cooking fat in the pot. Add the yellow onion and cook for 5 minutes until lightly browned.
Add ground beef and seasonings to the pot, breaking up the ground beef with a wooden spoon as it cooks. Cook until lightly browned for 2 to 3 minutes.
Add artichokes and water to the pot and set the pressure cooking function to a Manual timer of 7 minutes. Seal the lid. Once timer is up, release the vent.
Let cool 5 minutes. Drain out any water at the bottom of the pot. Now stir in the apple cider vinegar and Avocado Mayo, breaking up the artichoke hearts into smaller pieces as you stir. Serve warm with mashed cauliflower or white sweet potatoes.