Ingredients

The following ingredients have 8 Servings
  • 4 tsp Extra virgin olive oil
  • 1 Lb Grass-fed 85% Lean ground beef
  • 1 Large onion, (roughly chopped)
  • 6 tsp Ground cumin
  • 3 tsp Ground cinnamon
  • 3/4 tsp Smoked paprika
  • 1/4 + 1/8 tsp Ground allspice
  • 4 Cups Cauliflower, (cut into florets )
  • 1 Medium eggplant, (cut into 1 inch cubes (about 4 cups))
  • 1 Large zucchini, (sliced into half moons (about 2 cups))
  • 5 Cups Beef broth ((not reduced sodium))
  • 2 Cans Fire-roasted diced tomatoes ((14 oz each))
  • 1/4 Cup Tomato paste
  • 1 tsp Sea salt
  • Pinch of pepper
  • 3/4 Cup Cilantro, (roughly chopped and packed)
  • 5 Tbsp Fresh mint, (thinly sliced)

Instruction

  • Heat the oil on "sautee" mode in your Instant Pot.  Add the beef and cook until it's almost fully cooked, about 4 minutes.  Add in the onion, cumin, cinnamon, smoked paprika and allspice and cook until the onions begin to soften and the beef is golden brown, about 4 minutes.
  • While the beef cooks, place the cauliflower into a large food processor and pulse until the consistency of rice.
  • Once the beef is done, add the cauliflower rice, along with all the other ingredients up to the cilantro and mint.  Stir until well combined.
  • Cover the Instant Pot (make sure the lid is set to sealing!) and turn to manual (it should automatically be set to high pressure.) Set it for 7 minutes and let the Instant Pot do it's thing. Once cooked, let it pressure release naturally.
  • Once the pressure is gone, stir in the cilantro and mint and season to taste with additional salt.
  • DEVOUR!