Pressure Cooker Beef Liver Stew

3 serving
35 Minutes


12 ozs Lean Ground Beef
4 ozs Beef Liver (ground or finely chopped)
1/2 Yellow Onion (large, grated)
4 Garlic (clove, large, chopped)
1/4 cup Cilantro (leaves and stems chopped separately, divided)
1 1/4 pints Bone Broth
3 Carrot (large, sliced)
1 tbsp Ginger (fresh, minced)
1 tsp Sea Salt


Amount per serving


1Turn the pressure cooker to "sauté" mode. Once hot, add the ground beef and liver. Sauté for five to seven minutes, breaking up the meat until the beef is no longer pink.
2Stir in the onion, garlic, and cilantro stems. Sauté for four minutes.
3Add the broth, carrot, ginger, and sea salt.
4Close the lid of the pressure cooker and set to “sealing”. Press manual/pressure cooker and cook for 15 minutes on high pressure.
5Once it is done, allow the pressure to release naturally for five minutes, and then release any remaining pressure manually. Remove the lid carefully.
6Divide evenly between bowls and garnish with cilantro leaves. Enjoy!


LeftoversRefrigerate in an airtight container for up to four days. Freeze individual portions for up to three months.
Serving SizeOne serving is approximately two cups.
More FlavorAdd cinnamon, turmeric, lime juice and/or dried oregano. Add your favorite vegetables.
Additional ToppingsGreen onions, avocado slices, and coconut yogurt.