Ingredients
1lbBeefground
2garlic clovesminced
1oniondiced
1tbspolive oil
½cupcelerychopped
½red bell pepperchopped
2cupssweet potatoescubed
1¼cupslentils
8cupschicken broth
1bay leaf
¼tspdried thyme
¼tsppoultry seasoning
2cupsbaby spinachchopped
fresh parsley and parmesan cheesefor garnish, optional
Preparation
Turn a 6QT Instant Pot onto saute. Cook beef, onion, and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so.
Add olive oil, celery, red bell peppers, and sweet potatoes. Cook for 3 to 4 minutes or until veggies starts to look tender.
Add remaining ingredients except for spinach.
Set instant pot to high pressure for 15 minutes. Once the instant pot has cooked for 15 minutes, allow it to naturally release for 10 minutes. Release remaining pressure.
Remove bay leaf and stir in chopped spinach.
Serve with parmesan cheese.
