Instant Pot Braised beef gnocchi

By aribear

Ingredients

• 3 lbs beef (inside round), cut into 1 1/2 inch cubes
• 2 cups carrots, chopped
• 2 cups parsnips, chopped
• 2 stalks celery, chopped
• 1 cup fennel, chopped
• 2 cups red wine
• 2 cups low sodium chicken stock, preferably organic (even better if it’s homemade)
• 2 tbsp thyme
• 1 tbsp rosemary
• 2 bay leaves
• 1 pack of gnocchi (gluten-free for low FODMAP)
• 4 cups kale, diced

Details

Servings 4
Preparation time 5mins
Cooking time 55mins
Adapted from stephanieclairmont.com

Preparation

Step 1

1. Prepare all ingredients.
2.Using the pressure cooker as a pot on the stove, heat to medium-high heat and brown meat. Do not turn the meat until it releases from the pan – forcing the meat off the pan will prevent it from browning properly. Brown in batches as necessary.
3. Deglaze the bottom of the pot with red wine and then add all ingredients to pot.
4.Place lid securely on top of pressure cooker pot. Heat on high until steady stream of steam is released and then turn down heat to medium-high. Cook for 40 minutes.
5. Meanwhile, cook gnocchi according to package directions.
6. Release steam from pressure cooker slowly. When there is no more steam, remove lid.
7. Add in 4 cups of chopped kale to pot, mix in well. Let heat for 5 minutes.
8. Serve over 3/4 cup of gnocchi and top with parmigiana cheese if desired.