Craving a delicious, home-cooked meal that doesn’t take hours to prepare? You’ve found it! This savory ground beef and tomato recipe is my go-to for busy weeknights when I need something fast, flavorful, and satisfying. The combination of fresh tomatoes, intense sun-dried tomatoes, and a fragrant blend of herbs creates a rich, rustic sauce that comes together in just 30 minutes in your multi-cooker. It’s a one-pot wonder that the whole family will love!
Ingredients
• 10 oz (285g) ground beef
• 1 medium onion, chopped
• 2 large tomatoes, chopped
• ¼ cup (30g) sun-dried tomatoes, diced
• 2 tbsp (30ml) olive oil
• 1 cup (240ml) chicken stock
• ¼ cup (25g) grated Parmesan cheese, for serving
• 1 tsp salt
• 1 tsp dried thyme
• ½ tsp dried oregano
• ½ tsp freshly chopped rosemary
Instructions
1. Directions
2. Set your multi-cooker to the ‘Sauté’ function. Once hot, add the olive oil and chopped onions, sautéing for 3-4 minutes until softened and fragrant.
3. Add the ground beef to the pot. Season with salt, thyme, oregano, and rosemary. Break up the meat with a spoon and cook for 5-6 minutes, or until browned.
4. Stir in the chopped fresh tomatoes and pour in about ¼ cup of the chicken stock. Bring the mixture to a boil and allow it to simmer gently for 5 minutes to meld the flavors.
5. Add the diced sun-dried tomatoes and the remaining chicken stock. Stir everything together, then press the ‘Cancel’ button to stop the sauté function.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ or ‘High Pressure’ mode for 5 minutes.
7. When the cooking is done, allow the pressure to release naturally for 10 minutes before carefully performing a quick release for any remaining pressure. Open the lid.
8. Serve immediately, garnished with a generous sprinkle of grated Parmesan cheese.
Nutritional Information
• Per Serving: Calories 192 | Total Fats: 10.6g | Net Carbs: 3.4g | Protein: 19.9g | Fiber: 1.2g
Pro Tips
• For a richer flavor, allow the ground beef to get a nice brown crust before breaking it apart completely.
• After browning the meat, use a splash of the chicken stock to deglaze the pot, scraping up any flavorful browned bits from the bottom with a wooden spoon.
• Feel free to add a handful of fresh spinach or a cup of chopped mushrooms along with the onions for an extra boost of vegetables.
FAQ
Q: Can I make this recipe without a multi-cooker
A: Yes, you can easily adapt this for the stovetop. Use a large pot or Dutch oven over medium-high heat. Follow the same steps for sautéing the onions and browning the beef. After adding the liquids, bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes until the sauce has thickened.
Q: What can I serve with this ground beef and tomato dish
A: This versatile recipe is delicious served over pasta, zucchini noodles for a low-carb option, creamy polenta, or rice. It’s also fantastic with a side of crusty bread to soak up the savory sauce.
Q: Can I use a different type of ground meat
A: Absolutely. Ground turkey, ground chicken, or ground pork are all excellent substitutes for ground beef in this recipe. The cooking time will remain the same.
Q: How do I store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this dish for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.
