Spiced Beef with Butternut Squash, Spinach, and Cauliflower Rice in the Instant Pot

Instructions

1. 1

   1. Turn the Instant Pot to Sauté mode. Once hot, add the olive oil and brown the beef for 4 to 5 minutes, working in batches if needed. Remove the meat and set aside.

2. 2

   2. Add the onion and cook for 3 minutes until softened. Stir in the garlic, tomato paste, cumin, smoked paprika, cinnamon, salt, and black pepper. Cook for 1 minute, stirring, until fragrant.

3. 3

   3. Pour in the crushed tomatoes and beef broth. Scrape the bottom well to loosen any browned bits. Return the beef to the pot and stir.

4. 4

   4. Add the butternut squash and green olives on top without stirring too much. Lock the lid, set the valve to Sealing, and cook on High Pressure for 18 minutes.

5. 5

   5. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. Open the lid carefully.

6. 6

   6. Turn Sauté mode back on. Stir in the fresh spinach, cauliflower rice, lemon zest, and lemon juice. Cook for 3 to 4 minutes, stirring, until the spinach wilts and the cauliflower rice is tender.

7. 7

   7. Taste and adjust salt and pepper if needed. Serve hot with fresh parsley on top. If you want to keep it warm, use the Warm/Keep Warm function; the pot will stay at serving temperature, well below a boil, roughly between 145°F and 172°F (63°C and 78°C).