Hamburger Cauliflower Soup
(Total Time: 53 MINS| Serves: 6)
6-ounce chopped bacon
1½ pounds grass-fed ground beef
1 chopped small yellow onion
2 peeled and chopped carrots
2 chopped celery stalks
4 cups chopped cauliflower
4 cups homemade beef broth
4-ounce softened cream cheese
1 cup shredded sharp cheddar cheese
Place the bacon in the Instant Pot and select “Sauté”. Cook for about 8-10 minutes or until crisp.
Transfer bacon onto a paper towel-lined plate to drain.
In the pot, add beef and cook for about 8-10 minutes.
With a slotted spoon, transfer beef into a bowl.
Add vegetables and cook for about 4-5 minutes.
Select the “Cancel” and stir in the broth.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 7-8 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and stir in bacon, beef, cream cheese and cedar.
Secure the lid for about 4-5 minutes before serving.
Per Serving (Calories 562|Total Fat 32.7g| Net Carbs 1.43g| Protein 55.9g| Fiber 2.5g)