Ingredients
- 1 pound grass-fed 85% lean ground beef
- 1 large onion roughly chopped
- 6 teaspoons ground cumin
- 3 teaspoons ground cinnamon
- 3/4 teaspoon smoked paprika
- 1/4 plus 1/8 teaspoon ground allspice
- 4 cups cauliflower cut into florets
- 4 teaspoons extra virgin olive oil
- 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 ounces each)
- 1/4 cup tomato paste
- 1 teaspoon sea salt
- Pinch of pepper
- 3/4 cup cilantro roughly chopped and packed
- 5 tablespoons fresh mint thinly sliced
Instructions
- Heat the oil on "Sauté" 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 to the Instant Pot, 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 its thing. Once cooked, let pressure release naturally.
- Once the pressure is released, stir in the cilantro and mint and season to taste with additional salt.
- Enjoy!
