The Pioneer Woman Tasty Kitchen
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Instant Pot Beef and Vegetable Soup

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Level: Easy

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Description

Gluten-free, whole30, paleo and so easy to make! You will love the spicy-sweet Middle Eastern flavors!

Ingredients

  • 4 teaspoons Extra Virgin Olive Oil
  • 1 pound Grass-fed 85% Lean Ground Beef
  • 1  Large Onion Roughly Chopped
  • 6 teaspoons Ground Cumin
  • 3 teaspoons Ground Cinnamon
  • ¾ teaspoons Smoked Paprika
  • ¼  Plus 1/8 Teaspoon 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 (14 Oz. Size) Fire-roasted Diced Tomatoes
  • ¼ cups Tomato Paste
  • 1 teaspoon Sea Salt
  • 1 pinch Pepper
  • ¾ cups Cilantro, Roughly Chopped And Packed
  • 5 Tablespoons Fresh Mint, Thinly Sliced

Preparation

Heat oil on “Saute” mode in your Instant Pot. Add beef and cook until almost fully cooked, about 4 minutes. Add onion, cumin, cinnamon, smoked paprika and allspice and cook until onions begin to soften and beef is golden brown, about 4 minutes.

While beef cooks, place cauliflower in a large food processor and pulse until the consistency of rice.

Once beef is done, add cauliflower rice and remaining ingredients except cilantro and mint. Stir until well combined.

Cover 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 it pressure release naturally.

Once pressure is gone, stir in cilantro and mint and season to taste with additional salt. Devour!

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