Spinach Beef with Bell Peppers
(Total Time: 35 MIN| Serves: 4)
2 lbs lean ground beef
1 medium-sized red bell pepper, chopped
1 medium-sized yellow bell pepper, chopped
1 cup tomatoes, diced
4 tbsp fresh parsley, finely chopped
1 cup fresh spinach, chopped
2 cups beef stock
½ cup mozzarella cheese
2 tsp olive oil
1 tbsp balsamic vinegar
1 tsp onion powder
½ tsp garlic powder
½ tsp cayenne pepper, ground
1 tsp salt
¼ tsp black pepper, ground
1 tsp dried oregano, ground
½ tsp dried thyme, ground
- Prepare the vegetables and combine all in a large bowl. Sprinkle with salt, pepper, vinegar, and give it a good stir. Set aside.
- Plug in the instant pot and grease the stainless steel insert with olive oil. Press the ‘’Sauté’’ button and add ground beef. Using a large spatula, break until no lumps. Sprinkle with onion powder, garlic powder, cayenne pepper, oregano, and thyme. Cook for 3-4 minutes and pour in the broth. Close the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 8 minutes. Cook on ‘’High’’ pressure.
- When you hear the cooker’s end signal, perform a quick pressure release and open the pot. Stir in the vegetables and press the ‘’Sauté’’ button. Continue to cook for 10 more minutes, or until vegetables are tender.
- Top with mozzarella and cook for a minute, or until melts. Turn off the pot and transfer all to a serving dish.
Per Serving (Calories 497 | Total Fats 17.8g | Net Carbs: 6.2g | Protein 72.7g |Fiber: 2g)