Tex-Mex is one of the most flavor-packed comfort cuisines on the planet. But when you count the rice, beans, and tortillas that typically come with a dish, Tex-Mex can be loaded with carbohydrates. And that can be bad news for carb watchers and people with diabetes.
Luckily, the ketogenic diet is great at cutting carbs, so the next time you have a taste for traditional Tex-Mex that doesn’t use up a day’s worth of carbs in one meal, pull out your Instant Pot® and try this keto-friendly take on classic carne guisada. From The Keto Instant Pot® Cookbook. It’s lower in carbs and is gluten-, dairy-, and soy-free. Each serving has 326 calories and only 7 net grams of carbohydrates.
The best part is that since this version is meant for an Instant Pot or pressure cooker, the meat comes out extra tender. And the leftovers are even more delicious!
Instant Pot carne guisada*
Ingredients
- ½ chopped onion
- 2 chopped tomatoes
- 3 chopped garlic cloves
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1-2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon smoked paprika
- 1 pound beef chuck, cut into large cubes
- ¾ cup plus 2 tablespoons water
- ¼ teaspoon xanthan gum (thickener)
Instructions
- In a blender, purée the onion, bell pepper, tomatoes, garlic, cumin, oregano, salt, pepper, chili powder, and paprika.
- Place the beef in the cooking pot of the Instant Pot. Pour in the blended mixture.
- Pour ¾ cup of water into the blender, swish it around to collect the remaining mixture, and then pour it into the pot.
- Lock the lid in place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 20 minutes. When the cooking is complete, quick-release the pressure. Unlock the lid after the pressure has reduced.
- Switched the pot to sauté and adjust the heat to high to bring the stew to a full boil.
- Mix the xanthan gum with the remaining 2 tablespoons of water until fully dissolved. Mix into the boiling stew until it thickens.
*If you don’t have an Instant Pot or pressure cooker, this dish can be made the old-fashioned way—slow cooking for a couple hours like any hearty stew.
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