Moroccan Instant Pot Hearty Vegetable Beef Soup

This Instant Pot Hearty Vegetable Beef Soup is a quick and easy, 30 minute dinner with a taste of teh Middle East! Gluten free, low carb and paleo/whole30!

Course Dinner

Cuisine Moroccan

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 222kcal

Author FoodFaithFitness

Ingredients

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

Instructions

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!

Nutrition