4 large russet baking potatoes (or sweet potato if paleo), cut into 2-inch chunks
Turn the Instant Pot* to sauté. Heat coconut oil in the bottom. Cook bacon slices in oil until crisp. Set aside.
In same oil, brown chuck roast pieces until deep color appears on each side. Set aside.
In the same fat, sauté onions and garlic until caramelized. Add paprika, caraway seeds, and flour to make a paste, about 1 minute.
Whisk in vinegar and tomato paste for about 1 minute. It should be thick.
Stir in broth, salt, bell peppers, bacon, red pepper, potatoes, and chuck roast.
Cover with a lid, set the valve to ‘Sealing’, set Instant Pot to manual for 45 minutes.
When the timer goes off, release the pressure manually by turning the valve to ‘Venting.’ (Be careful of hot steam!)
Taste and adjust with salt. Serve warm with crusty bread, sour cream or Greek yogurt (not if paleo), and freshly cracked black pepper.
*Don’t have an instant pot? Make this recipe in a slow cooker set to "low heat" for 8-10 hours instead. Sauté chuck roast, onions and garlic in a skillet on the stove and transfer to slow cooker after step 3.
Back
