Ingredients
Instructions
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1.
Using the sauté function on your instant pot, heat 1 tablespoons of olive oil. Once heated, add the beef and season with pepper, do not stir for 3 minutes, allowing the beef to sear well on one side. Stir and cook for 1 more minute. Transfer beef on a plate
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2.
Add remaining 2 tablespoons of olive oil, onions and garlic. Cook for 3 - 4 minutes until the onions start to brown. Stirring frequently. Return beef to the pot with tomatoes, water, bay leaves, thyme, rosemary and salt. Cook on high pressure for 35 minutes
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3.
In the meantime, make the dumplings. Using a small bowl whisk together flours, salt and xanthan gum. Add egg, chives and parsley and mix until you form a ball of dough. If the dough is still crumbly, add a little water, a teaspoon at a time until you form a firm ball. If the dough is too sticky add a little flour. It all depends on the flour blend you are using. I used gluten-free better batter blend. Cover with plastic wrap and place in the freezer for 15 minutes, not any longer. Remove the dough from the freezer and using the large holes on a box grater, grate the dough. (You can do this ahead of time, place the dumplings on a tray and refrigerate until ready to use)
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4.
After 40 minutes of cooking the beef, use the quick release function and release the steam. Remove the lid and stir in the vegetables. Close the lid and cook on high pressure for 4 minutes. After 4 minutes, use the quick release function, remove the lid and add the dumplings. Close the lid and cook on high pressure for 1 minute. Right after, use the quick release function and release the steam. At this point, you can keep the soup on warm function until ready to serve. Serve with fresh parsley.
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