1tbspcoconut aminoscan sub Worcestershire for vinegar and coconut aminos
1tspapple cider vinegar
1tsphot sauce
2cupsbaby spinachcan also use frozen, but will give stronger flavor
Instructions
Pressure Cooker Instructions
In a small bowl, combine cream of tartar, baking soda, warm water and ground beef. Mix and set aside.
Set pressure cooker to "sauté". When hot, add olive oil and diced onion. Cook for 5 minutes or until translucent.
Add garlic, paprika, cumin, dried mustard, oregano and salt to pot. Stir until well combined and fragrant, about 1 minute.
Add ground beef mixture and stir to combine thoroughly. Add in tomato sauce, tomato paste, coconut aminos, apple cider vinegar, hot sauce and baby spinach.
Turn off saute function. Add lid and turn knob to seal. Pressure cook on high for 15 minutes. Natural release for 5 minutes, then manual release.
Serve hot on a bun or over a baked potato. Enjoy!
Stovetop Instructions
In a small bowl, combine cream of tartar, baking soda, warm water and ground beef. Mix and set aside.
Add 2 tbls butter and olive oil to pan over medium heat.
Add onion and sauté for 5 minutes or until translucent.
Add garlic, paprika, cumin, dried mustard, oregano and salt to pan. Stir until well combined and fragrant, about 1 minute.
Add ground beef mixture to pan. Mix thoroughly and sauté until beef is mostly brown.
Add tomato sauce, tomato paste, coconut aminos, apple cider vinegar and hot sauce. Stir to combine and let simmer for at least 5 minutes or until beef is fully cooked.
Stir in fresh baby spinach. Cook until wilted.
Serve hot on a bun or over a baked potato.
Notes
I love these served over Crispy Instant Pot Baked Potatoes! Super easy to combine with this recipe. Start with the baked potatoes. When you move them over to the oven to finish cooking, clear out the water and start at the beginning of this recipe. Top with minced fresh onion. Using frozen spinach with make the spinach flavor stronger. Can add diced peppers or celery if desired. Can substitute Worcestershire for the coconut aminos and apple cider vinegar.Cream of Tartar and Baking Soda is to tenderize the beef further. Can omit. These will keep in the fridge for 3-4 days. If you'd like to freeze, store in a ziplock bag with the air complete squeezed out. They will last up to 6 months or until freezer burnt.