Espresso powder and ground chipotle pepper add zest to a meat-and-vegetable mixture cooked in your instant pot. If you like, make creamy polenta on your stovetop and serve the pot roast over the polenta--it's worth the extra effort.
0.5 inch 2 large parsnips, peeled and sliced thick
1 Large red onion, cut into thick wedges
3 tablespoon Tomato paste
2 tablespoon Balsamic vinegar
3 Cloves garlic, minced
8 ounce Brussels sprouts, trimmed and halved lengthwise, or 1 medium red sweet pepper, seeded and cut into chunks
0.75 cup 50% less sodium beef broth
1 Recipe creamy polenta
2 cup Nonfat evaporated milk
14.5 ounce 1 can reduced sodium chicken broth
1 cup Yellow course grain polenta
3 tablespoon Grated parmesan cheese
1 tablespoon Unsalted butter
Ground black pepper
Nutrition value
597
calories per serving
33 g Fat59 g Protein13 g Carbs4 g FiberOther
Current Totals
33 g Fat
59 g Protein
13 g Carbs
4 g Fiber
MacroNutrients
Carbs
13 g
Protein
59 g
Fiber
4 g
Fats
Fat
33 g
Vitamins & Minerals
Calcium
216 mg
Iron
5 mg
Vitamin A
395 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
76 mcg
Vitamin B12
0 mcg
Vitamin C
47 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
99 mg
Manganese
1 mg
Phosphorus
590 mg
Selenium
41 mcg
Zinc
9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
