A Cozy, Low-Carb Bowl of Comfort!
Craving a warm, satisfying meal that won’t derail your health goals? Look no further! This Instant Pot Beef and Cauliflower Rice Soup is the ultimate weeknight warrior. It delivers all the rich, savory flavor of a classic beef and rice soup but uses tender cauliflower rice for a delicious, keto-friendly twist. The Instant Pot does all the heavy lifting, melding the flavors of savory beef, aromatic herbs, and rich tomato broth into a soul-warming soup in just 40 minutes. It’s a hearty, healthy, one-pot wonder your whole family will love!
Ingredients
• 1 tbsp. (15ml) Olive Oil
• 1 pound (450g) Ground Beef
• 2 Garlic Cloves, minced
• 14 ounces (400g) Canned Diced Tomatoes, undrained
• ¼ cup (60g) Tomato Puree
• 3 cups (720ml) Chicken Broth
• 2 cups (approx. 200g) Cauliflower Rice, fresh or frozen
• ½ tsp Dried Thyme
• ½ tsp Dried Oregano
• 1 tbsp. Fresh Chopped Basil
• ½ tsp Sweetener (optional, for balancing acidity)
• ½ tsp Salt
• ½ tsp Black Pepper
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function. Once the pot is hot, add the olive oil. Add the ground beef and cook, breaking it apart with a spoon, until fully browned.
3. Stir in the minced garlic, dried oregano, and dried thyme. Cook for one more minute until fragrant.
4. Add the tomato puree and canned tomatoes (with their juices), stirring to combine. Cook for 2 minutes, scraping any browned bits from the bottom of the pot.
5. Pour in the chicken broth, salt, pepper, and sweetener. Stir everything together well.
6. Secure the lid, turn the steam release valve to the SEALING position, and select PRESSURE COOK (or Manual) on high for 5 minutes.
7. When the timer finishes, let the pressure release naturally for 5 minutes before carefully performing a quick release to vent the remaining steam.
8. Unlock and remove the lid. Stir in the cauliflower rice.
9. Secure the lid again, ensure the valve is set to SEALING, and PRESSURE COOK on high for 1 minute. (See for an alternative method).
10. Once the second cooking cycle is complete, perform an immediate quick release.
11. Carefully open the lid, stir in the fresh basil, and serve immediately. Enjoy!
Nutritional Information
• Per Serving
• Calories: 423
• Total Fats: 17.4g
• Net Carbs: 7g
• Protein: 25g
• Fiber: 1.8g
Pro Tips
• for the Perfect Soup
• For a richer, deeper flavor, swap the chicken broth for beef broth and add a tablespoon of Worcestershire sauce along with the liquids.
• To prevent mushy cauliflower, stir the cauliflower rice in at the end and use the SAUTE function for 3-5 minutes until just tender, instead of pressure cooking it a second time.
• Elevate your soup with toppings! Serve with a dollop of sour cream, a sprinkle of shredded cheddar cheese, or extra fresh basil.
• This soup stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
FAQ
Q: Is this beef and cauliflower rice soup keto-friendly
A: Yes, this soup is designed to be keto-friendly and low-carb. It uses cauliflower rice instead of traditional rice and contains only 7g of net carbs per serving.
Q: How can I prevent the cauliflower rice from getting mushy
A: For a firmer texture, the recipe suggests an alternative method: after the initial pressure cooking, stir in the cauliflower rice and use the SAUTE function for 3-5 minutes until it is just tender, instead of pressure cooking it again.
Q: Can I use beef broth instead of chicken broth
A: Absolutely. For a richer, deeper flavor, you can swap the chicken broth for beef broth. The recipe also recommends adding a tablespoon of Worcestershire sauce for even more flavor.
Q: How long can I store leftovers
A: This soup stores very well. Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it gently on the stovetop or in the microwave.
