Ingredients
Prep
- 8 oz portobello mushrooms
- 1 onion
- 2 bag frozen meatballs lower carb if possible
- 1/3 C heavy cream
- 3 T butter
- salt and pepper to taste
- 1/4 t garlic powder
- 1/2 C shredded Mozzarella
On Cooking Day
- 3/4 C beef broth
- 4 T butter
- 1 1/2 T coconut flour
- 1/2 C sour cream
- 2-4 T cranberry sauce optional
- 2 bag cailiflower rice
Instructions
To Assemble
- Slice mushrooms and onion. Add mushrooms, onion, and meatballs to a large zipper bag. Press to seal and toss to mix.
- In a small bowl, combine the rest of the ingredients. This will be for the cauliflower rice.
To Cook
- Add beef broth and meatball mixture to Instant Pot. Pressure cook on high pressure for 20 minutes. When done, use quick release.
- Press cancel, then the saute button.
- In a small bowl, whisk together the melted butter & coconut flour.
- Add sour cream, cranberry sauce (optional), and the butter mixture to the pot and stir. Cook for about 2 minutes, or until gravy is thickened.
- Cook cauliflower rice according to package directions. Add contents from prepped bowl and stir until incorporated.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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