Ingredients:
- 1 Tbs. avocado oil
- 1 small yellow onion, diced
- 1 celery stalk, diced
- 1/2 red bell pepper, diced
- 3 garlic cloves, minced
- 1 1/2 lb. (750 g) grass-fed ground beef
- 1 1/2 cup (8 fl. oz./250 ml) organic tomato sauce
- 2 Tbs. Worcestershire sauce or coconut aminos
- 2 Tbs. Dijon mustard
- 2 Tbs. apple cider or coconut vinegar
- 2 Tbs. coconut sugar, coconut nectar, or honey (you can add non-sugar sweeteners of choice for sugar-free)
- 2 tsp. chili powder (or more to taste)
- 2 tsp. Himalayan pink salt
- 1/2 tsp. freshly ground pepper
- 1 to 1 1/2 Tbs. arrowroot or tapioca
- 1 Tbs. warm water
- 6 Gluten-Free/ Paleo buns, split and lightly toasted
Directions:
- In an Instant Pot set to “sauté,” warm the oil. Add the onion, celery, bell pepper, and garlic and sauté, stirring occasionally, until the vegetables start to soften about 3 minutes. Add the beef and sauté, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add the tomato sauce, chili sauce, Coconut Aminos, mustard, vinegar, coconut sugar, chili powder, 2 tsp. salt and 1/2 tsp. pepper. Stir to combine.
- Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes. Turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid.
- In a small bowl, stir together the cornstarch and warm water until combined. Add the cornstarch mixture to the beef mixture. Set the pot to “sauté” and cook, stirring occasionally, until the mixture is thickened, about 2 minutes. Season with salt and pepper.
- To serve, place the bottom halves of the buns, cut side up, on warmed individual plates, and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Serves 6