4 boneless chicken breast
1.25 pounds sliced grassfed beef or bison
8 oz water chestnuts
8 oz bamboo shoots
1/3 cup arrowroot flour
3 tablespoons coconut oil
1 packet of stevia (or 1-2 liquid squirts)
8 minced garlic cloves
1 cup coconut amminos
1 cup shredded carrots
1 cup water
1 tablespoon garlic powder
1 tablespoon of finely chopped fresh ginger
2 cups shredded cabbage
1 stalk celery
1 cup snap peas
16 ounces frozen broccoli

*Cauliflower rice is a great option to have with this meal!


  1. Heat up pressure cooker. (THIS is the one I use and love!) (Press Saute, then adjust it to More function.)
  2. Add meat to a large zip lock back. Add arrowroot flour. Shake well until the meat is coated evenly.
  3. Add the coconut oil to the pressure cooker. Once it melts, add the contents of the zip lock bag. Saute for 2-3 minutes, stirring occasionally.
  4. Add the rest of the ingredients to the pot.
  5. Stir well until all the ingredients are evenly coated.
  6. Close the lid and pressure cook on High Pressure for 10 minutes, then allow for ten minutes of natural release. Release the steam. Open the lid.


5 Ways To Bounce Back After Pregnancy

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