Instantpot pot roast

 2.5 -3 lb roast cut into 6 large chunks

 1 tbsp avocado oil

poatoes, peeled and cut into chunks- i did 6 1 for each person

carrots, peeled and cut in 2-3 sections- i did 6 1 for each person

1 medium onion peeled and chopped

1 cup beef broth

2 tsp garlic powder

 1 tsp salt

1/2 tsp pepper

1/8 cup arrowroot flour

1/3 c cold water

1. Set instant pot to saute function and add the oil. When the oil is hot, add beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside
2. Add potatoes to the bottom of the instant pot, then layer the carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed
3. Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to “sealing”
4. Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid
5. Remove the beef and shred (beef should shred extremely easily with a fork or your tongs). Remove vegetables with a slotted spoon
6. Mix the arrowroot flour and cold water together in a small dish until dissolved. Set the instant pot again to sauté and add the arrowroot mixture to the liquid left in the instant pot
7. Stir frequently with a whisk or a fork. When it comes to a rolling bubble it will begin to thicken. If you want a thicker gravy (my personal preference), add another 1/8 cup arrowroot mixed with cold water to the gravy. The amount of arrowroot needed will depend on the amount of liquid your beef and vegetables yielded, so you can adjust arrowroot as needed.
8. Pour gravy over pot roast and vegetables and serve!

Beef stew

 1 medium onion chopped

2 large carrots chopped

2 celery stalked chopped

3 garlic cloves, minced

2 lbs potatoes

1.5 lbs stew meat

3 oz tomato paste

2 cups beef broth

1 tsp oregano

1 tsp thyme

 3/4 tsp salt

3 bay leaves

1 cup frozen peas

in instant pit add onion, carrot, celery, garlic, potatoes, and beef. Then add tomato paste, beef broth, and seasonings. Do not stir, just flatten tomato paste with a spoon. Close the lid, set pressure vent to sealing and set to high pressure for 30 minutes. Once cooked you can quick release or  let it pressure release naturally. Stir and serve. 

Spaghetti sauce

 1 1/2 lb ground beef

2 Tablespoons oil

1 medium onion

2 garlic cloves

2 bay leaves

1 tsp oregano

1 tsp basil

1 tsp Italian seasoning

1 tsp salt

1 6 ounce can tomato paste

2 16 ounce cans tomato sauce

1 28 ounce can diced tomatoes

8 ounces mushrroms

Brown ground beef, onion and garlice and drain. Add seasonings and tomatoes. Stir and bring to a simmer. Cover and simmer for 1 1/2 hours

Teriyaki chicken stirfry

 

1-1.5 lbs chicken breast

chicken marinade-

    1/2 tsp ground ginger 

    2-3 TBSP coconut aminos

    1/4 tsp salt

 1 TBSP arrowroot flour

for stir fry-

    1/4 c avocado or olive oil (for stir frying)

    1/2 head of brocolli

    1/2 c red bell peppers

    1/2 c onions

    1/2 c. any other veggi you like to stirfry

    2 stalks green onion

    1 clove of garlic minced

Teriyaki sauce

    1/4 c coconut aminos

    1/4 c water or chicken stock

    1 TBSP rice vinegar

    1 TBSP arrowroot flour

    1 TBSP sesame oil

    optional- 1/2 an orange juiced ( 3-4 tbsp)

Instructions

Cut the chicken into small pieces, mix chicken marinade and put chicken in with marinade for at least 1 hour. You could use precooked chicken and let it sit in the marinade while you cook the veggies. Mix teriyaki sauce and set aside. Chop veggies (or you can can use frozen prechopped veggies.) Heat oil in a pan and cook chicken if not using precooked chicken. Set chicken aside and place veggies in the pan and cook until soft. Add the chicken back in and sitr in teriyaki sauce until it becomes thick. Serve over rice or cauliflower rice.