(Total Time: 20 MIN| Serves: 6)

1 tbsp. Olive Oil
1½ lbs. Lean Ground Beef
1 tsp Salt
1 tsp Ground Black Pepper
3½ oz. Onion (diced)
2 cloves Garlic (minced)
6 oz. Tomato (diced)
2 tbsp. Coriander Leaves (chopped)
6 Olives (stuffed with pepper)
6 Capers
1 tsp Cumin
½ Red Bell Pepper (diced)
4 oz. Tomato Sauce
1 Bay Leaf
5 tbsp. Water


  1. Set the Instant Pot to “Sauté” and pour in it one tablespoon of olive oil. Add beef to it and lightly brown it while breaking up bigger chunks with a spatula, some 3-4 minutes.
  2. Add the onion, garlic, chopped tomato, salt, pepper and coriander leaves. Stir and cook for a minute.
  3. Add the olives, capers, cumin, bell pepper, tomato sauce, bay leaf and water. Stir to combine.
  4. Place and lock the lid and manually set cooking time to 15 minutes at high pressure.
  5. When done let naturally release the pressure. Serve warm.

(Calories: 207 | Total Fats: 8.5g | Net Carbs: 4g | Proteins: 25g |Fibers: 1g)