Craving a delicious, hearty meal that won’t leave you with a mountain of dishes? Look no further! This Instant Pot Spinach Beef with Bell Peppers is your new weeknight hero. It’s a vibrant, one-pot wonder packed with savory ground beef, sweet bell peppers, and wilted spinach, all brought together in a rich, flavorful broth and topped with a glorious layer of melted mozzarella. It’s a satisfying, low-carb meal that’s as easy to make as it is to devour. Let’s get cooking!
Ingredients
• 2 pounds lean ground beef
• 1 medium-sized red bell pepper, chopped
• 1 medium-sized yellow bell pepper, chopped
• 1 cup diced tomatoes
• 4 tablespoons fresh parsley, finely chopped
• 1 cup fresh spinach, chopped
• 2 cups beef stock
• ½ cup mozzarella cheese, shredded
• 2 teaspoons olive oil
• 1 tablespoon balsamic vinegar
• Spices
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper, ground
• 1 teaspoon salt
• ¼ teaspoon black pepper, ground
• 1 teaspoon dried oregano, ground
• ½ teaspoon dried thyme, ground
Instructions
1. Directions
2. In a large bowl, combine the chopped red and yellow bell peppers, diced tomatoes, fresh parsley, and chopped spinach. Drizzle with balsamic vinegar, give it a good stir, and set aside.2. Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, add the ground beef and use a spatula to break it apart as it browns. Drain any excess grease. Stir in the onion powder, garlic powder, cayenne, oregano, thyme, salt, and pepper. Pour in the beef stock, scraping up any browned bits from the bottom.3. Secure the lid, set the steam valve to ‘Sealing,’ and cook on ‘High Pressure’ for 8 minutes. When the timer finishes, carefully perform a quick pressure release.4. Once the pin drops, open the lid and stir in the reserved vegetable mixture. Switch the Instant Pot back to the ‘Sauté’ function and cook for 8-10 more minutes, stirring occasionally, until the bell peppers are tender-crisp.5. Turn off the pot and sprinkle the mozzarella cheese evenly over the top. Place the lid back on for a minute or two to allow the residual heat to melt the cheese. Serve immediately and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 497
• Total Fats: 17.8g
• Net Carbs: 6.2g
• Protein: 72.7g
• Fiber: 2g
Pro Tips
• For a stovetop version, brown the beef with spices in a large Dutch oven. Stir in the vegetables and beef stock, bring to a simmer, and cook for 15-20 minutes until the peppers are tender. Top with cheese and cover to melt.
• This dish is fantastic for meal prep! Portion it into airtight containers and enjoy for lunch throughout the week. It reheats beautifully.
• Serve over cauliflower rice, zucchini noodles, or a bed of fresh greens to keep the meal low-carb and add extra nutrients.
• Don’t be afraid to customize! Add a cup of sliced mushrooms with the beef or swap the mozzarella for a spicy pepper jack to give it an extra kick.
FAQ
Q: Can I make this spinach beef recipe on the stovetop
A: Yes, you can easily make a stovetop version. Brown the beef with spices in a large Dutch oven. Stir in the vegetables and beef stock, bring to a simmer, and cook for 15-20 minutes until the peppers are tender. Top with mozzarella and cover to melt.
Q: Is this Instant Pot beef dish good for meal prep
A: Absolutely! This dish is fantastic for meal prep. Portion it into airtight containers and it will reheat beautifully for a quick and easy lunch during the week.
Q: What can I serve with this low-carb beef and peppers
A: To keep the meal low-carb and add extra nutrients, serve this dish over cauliflower rice, zucchini noodles, or a simple bed of fresh greens.
Q: Can I customize this recipe with other ingredients
A: Of course! Feel free to add a cup of sliced mushrooms along with the beef or swap the mozzarella for a spicy pepper jack cheese to give it an extra kick.
