1 medium size rutabaga, peeled and cut into large (about 1-in by 1.5-in) chunks
2 cups water
1 cup fresh cilantro, finely chopped
Instructions
Press the sauce button on the Instant Pot. When hot, add the coconut oil and the whole spices (bay leaves, cinnamon stick, cloves) and stir for about 20 seconds. Then add the onion and saute for about 3-4 minutes till the onions get softened. Next add the ginger and garlic and stir fry for another 30 seconds.
Next add the ground beef, the salt, turmeric, ground cinnamon and ground clove and stir with a spoon to break the meat chunks and mix the meat well with the onions and spice mixture. Add the rutabaga, the water and half the cilantro. Stir well again and cover the instant pot with its lid. Hit Cancel to turn off the saute mode. Press 'Pressure cook' and manually change the time to 10 minutes. Make sure the valve is in the sealing position.
After pressure cooking time is done, let the pressure release naturally and then open the lid.
Add the rest of the cilantro leaves and stir gently. Serve while warm and remove the whole spices from the curry as you serve it.
This curry can be served with a side of cauliflower rice or with homemade cassava tortillas / rotis.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/instant-pot-ground-beef-curry/