Rosemary Beef Tips and Creamy Fauxtatoes

No matter where you go these days, everyone seems to be about pressure cooking. From one-pot meals to whole chickens and roasts, pressure cookers seem to have taken the world by storm. But what about low carb meals?  Can the pressure cooker handle them too? Absolutely!

This week's recipe is for an American staple- steak tips. Here we take top sirloin steak and mushrooms and bathe it in a low carb gravy, all wrapped up with rosemary and garlic over a creeeeeamy cauliflower base.  Comfort food to the max!

I was so inspired after making a few recipes in my Instant Pressure Cooker that I decided to whip up a whole series of recipes and put them into a Lean and Green Low Carb Pressure Cooker Cookbook. Want to check it out?  Click Here. With so many recipes to cook, you'll be delighted and amazed.

Give this quick recipe a try and let us know how it turns out in the comments below.  Cheers and happy cooking! Stacey

Rosemary Beef Tips and Creamy Fauxtatoes

  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 Minutes

Servings: ~4 Serving 



  1. Add all ingredients except guar gum & cauliflower mashed potatoes
    to the pressure cooker. Stir to combine.

  2. Place the lid on the pot and seal. Cook on HIGH for 15 minutes.
    When cooking is finished, use the quick release method to release
    the steam.

  3. Remove the lid and select SAUTE. In a small cup, mix the guar gum
    with 1/4 C water & whisk to combine- make sure there are no lumps.

  4. When liquid in the pot reaches a boil, add the guar gum and water.
    Stir to combine and let cook for about 5 minutes until the sauce is
    thickened. Season with salt & pepper (or dash) if needed.

  5. Serve over 1/2 C cauliflower rice.step]

    Serving Size is 5 ounces of beef, sauce and 1/2 Cup of cauliflower.  Serves 4.

Nutrition Facts

Optavia Counts Per Serving

1 -  Lean

0 - Leaner

0 - Leanest

3 - Green

3 - Condiments

0 - Healthy Fat

Weight Watchers Points
Per Serving

4 Weight Watchers Points

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.