Ingredients
2 Tablespoons olive oil or avocado oil (more if needed)
1 lb. ground beef
1 medium onion, chopped
1 cup celery, chopped
2 medium carrots, chopped
1 can crushed tomatoes, 16 oz.
2 teaspoons minced garlic (minced garlic from a jar is fine for this)
1 teaspoon salt
fresh ground black pepper to taste
2 teaspoons dried parsley
2 teaspoons dried thyme
1 teaspoon onion powder
2 tablespoons Worcestershire Sauce
4 cups beef broth
2 cups cauliflower florets (about half a medium head) can also use 2 cups frozen cauliflower rice
1-2 Tablespoons balsamic vinegar (or other flavorful vinegar of your choice)freshly-grated Parmesan cheese for serving (optional but recommended)
Instructions
Chop onion, celery, and carrots and measure out 2 tsp minced garlic (or chop fresh garlic if you prefer.)
Heat 1 tablespoon olive oil in the Instant Pot on SAUTE, HIGH HEAT, add the ground beef and cook until it’s browned (about 5 minutes), breaking apart with a wooden turner as it cooks. I used lean ground beef so I didn’t need to drain any fat but drain some fat from the pot if needed when the beef is browned.
Season the browned meat with salt and fresh ground black pepper, push it over to the side, add another tablespoon of olive oil if needed, and add the chopped onion, celery and carrots.
Cook 5 minutes, until softened, then add the minced garlic and cook a minute or two more.
Mix the onion/celery mixture into the ground beef.
Add the rest of the spices, Worcestershire Sauce, beef broth, canned tomatoes, and cauliflower to the pot.
Lock the lid and set the Instant Pot to MANUAL, HIGH PRESSURE, 6 minutes.
After cooking time is up, let the pot natural release (about 10 minutes)
Open the lid, give it few stirs (By now the cauliflower florets you added will be mostly dissolved, falling apart and thickening the soup.)
Stir in 1-2 T balsamic vinegar (or any flavorful vinegar will work, and taste to see if you want more salt and/or fresh ground black pepper.
Serve hot, with freshly grated Parmesan cheese to add at the table if desired.
Notes
