Instant Pot ground beef and cauliflower is a no-fuss weeknight plate: savory browned beef with sweet bell peppers and a touch of cream, served beside fluffy steamed cauliflower. The spice blend of thyme, smoked paprika, and chili flakes keeps every bite interesting. Simple, satisfying, and squarely keto.
Looking for a dinner that’s fast, flavorful, and fits your low-carb lifestyle? Your search ends here! This Instant Pot Ground Beef with Steamed Cauliflower is the weeknight hero you’ve been waiting for. We’re talking savory, perfectly seasoned ground beef sautéed with bell peppers and a touch of cream, paired with tender-crisp cauliflower, all coming together in just 35 minutes. It’s a satisfying, complete meal that makes cleanup a breeze. Let’s get cooking!
Ingredients
• 8 oz / 225g ground beef
• 2 medium-sized bell peppers, chopped
• 1 cup / 125g (4.4 oz) cauliflower, chopped into florets
• 1 tbsp butter
• 2 tbsp (30 ml) heavy cream
• 1 tbsp (15 ml) chives, finely chopped
• For the Spice Blend
• ½ tsp dried thyme, ground
• ¼ tsp red chili flakes
• ½ tsp sea salt
• ¼ tsp black pepper, ground
• ¼ tsp smoked paprika, ground
Instructions
1. Sauté the Beef: Set your Instant Pot to the “Sauté” function. Once hot, add the butter and ground beef. Season with salt, pepper, and smoked paprika. Cook for about 5 minutes, stirring occasionally, until the beef is beautifully browned.
2. Build the Flavor: Stir in the chopped bell peppers and heavy cream. Continue to sauté for 2 more minutes, allowing the peppers to soften slightly. Press “Cancel” to turn off the heat, then immediately stir in the fresh chives. Transfer the beef mixture to a serving dish and set aside.
3. Prepare for Steaming: Give the Instant Pot’s stainless steel insert a quick wipe. Pour in 1 cup (240 ml) of water and place the trivet inside. Add the cauliflower florets to a steamer basket and place the basket on the trivet.
4. Steam the Cauliflower: Secure the lid, ensuring the steam release handle is set to “Sealing.” Select the “Steam” function and set the timer for 10 minutes on “High” pressure. Once the timer goes off, perform a quick release by carefully moving the handle to “Venting.”
5. Serve and Enjoy: Once the pin drops, open the lid. Carefully remove the steamer basket. Sprinkle the cauliflower with red chili flakes and an optional drizzle of olive oil, then serve immediately alongside the savory ground beef mixture.
Nutritional Information
• Per serving: Calories 366 | Total Fats 18.8g (0.66 oz) | Net Carbs: 9.4g (0.33 oz) | Protein 37.1g (1.31 oz) | Fiber: 3.1g (0.11 oz)
Pro Tips
• For a cheesy twist, sprinkle a handful of shredded cheddar or Monterey Jack over the hot beef mixture after you press “Cancel.”
• No Instant Pot? No problem! Brown the beef and peppers in a skillet on the stovetop. In a separate pot, steam the cauliflower until tender-crisp, about 5-7 minutes.
• This recipe is fantastic for meal prep. Simply portion the cooked beef and cauliflower into airtight containers for a quick and easy lunch throughout the week.
• Feel free to swap the bell peppers for other low-carb veggies like zucchini, mushrooms, or green beans.
FAQ
Q: Can I make this recipe without an Instant Pot
A: Yes, you can easily adapt this recipe for the stovetop. Brown the ground beef and peppers in a skillet. In a separate pot, steam the cauliflower for about 5-7 minutes until it’s tender-crisp.
Q: Is this Instant Pot ground beef and cauliflower good for meal prep
A: Absolutely. This recipe is fantastic for meal prep. Simply portion the cooked beef and steamed cauliflower into airtight containers for quick and easy meals throughout the week.
Q: What other vegetables can I use in this dish
A: You can feel free to swap the bell peppers for other low-carb vegetables. Zucchini, mushrooms, or green beans are all excellent substitutes.
Q: How many net carbs are in one serving
A: Each serving of this dish contains 9.4 grams (0.33 oz) of net carbs, making it a great option for a low-carb or keto lifestyle.
Pro Tips
- Brown the ground beef for a full 5 minutes with the salt, pepper, and smoked paprika before adding the peppers — a deep sear is what makes the mixture taste savory rather than steamed.
- Stir the fresh chives in immediately after pressing Cancel, off the heat — they stay bright and flavorful instead of turning dull.
- Give the inner pot a quick wipe before steaming the cauliflower, and steam the florets in the basket for 10 minutes so they come out tender but not waterlogged.
- For a cheesy twist, sprinkle shredded cheddar or Monterey Jack over the hot beef mixture right at the end. Swap the bell peppers for zucchini, mushrooms, or green beans if you like.
- This is ideal meal prep — portion the beef and cauliflower into airtight containers for quick low-carb lunches all week. No Instant Pot? Brown everything in a skillet and steam the cauliflower 5-7 minutes in a separate pot.
Frequently Asked Questions
Can I make this recipe without an Instant Pot?
Yes — brown the beef and peppers in a skillet on the stovetop, and steam the cauliflower separately until tender-crisp, about 5-7 minutes.
Is ground beef and cauliflower keto?
It fits well at about 9.4g net carbs per serving, with the carbs coming from the peppers and cauliflower rather than any starch.
Can I meal-prep it?
Absolutely — portion the cooked beef mixture and cauliflower into airtight containers and refrigerate for quick lunches throughout the week.
Can I add cheese?
Yes — a handful of shredded cheddar or Monterey Jack sprinkled over the hot beef mixture after you press Cancel melts into a delicious, keto-friendly finish.
Recipe card below.
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Ingredients
Method
- Sauté the Beef: Set your Instant Pot to the Sauté function.
- Once hot, add the butter and ground beef.
- Season with salt, pepper, and smoked paprika.
- Cook for about 5 minutes, stirring occasionally, until the beef is beautifully browned.
- Build the Flavor: Stir in the chopped bell peppers and heavy cream.
- Continue to sauté for 2 more minutes, allowing the peppers to soften slightly. Press Cancel to turn off the heat, then immediately stir in the fresh chives.
- Transfer the beef mixture to a serving dish and set aside.
- Prepare for Steaming: Give the Instant Pot's stainless steel insert a quick wipe.
- Pour in 1 cup (240 ml) of water and place the trivet inside.
- Add the cauliflower florets to a steamer basket and place the basket on the trivet.
- Steam the Cauliflower: Secure the lid, ensuring the steam release handle is set to Sealing. Select the Steam function and set the timer for 10 minutes on High pressure.
- Once the timer goes off, perform a quick release by carefully moving the handle to Venting.
- Serve and Enjoy: Once the pin drops, open the lid. Carefully remove the steamer basket.
- Sprinkle the cauliflower with red chili flakes and an optional drizzle of olive oil, then serve immediately alongside the savory ground beef mixture.
