Spinach Beef with Bell Peppers

(Total Time: 35 MIN| Serves: 4)

Ingredients:
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
Spices:
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

Directions:

  1. Prepare the vegetables and combine all in a large bowl. Sprinkle with salt, pepper, vinegar, and give it a good stir. Set aside.
  2. 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.
  3. 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.
  4. Top with mozzarella and cook for a minute, or until melts. Turn off the pot and transfer all to a serving dish.
  5. Enjoy!

Per Serving (Calories 497 | Total Fats 17.8g | Net Carbs: 6.2g | Protein 72.7g |Fiber: 2g)