Instant Pot Low-Carb Ground Beef Cauliflower Soup

Directions

Chop one cup each of onion and celery and measure out 2 tablespoons minced garlic Heat 1 tablespoon olive oil in the Instant Pot on SAUTE, HIGH HEAT, add the ground beef and cook until it's nicely browned, breaking apart with a plastic or wooden turner as it cooks. I used lean ground beef so I didn't need to drain any fat, but drain some fat from the pot if needed when the beef is browned. Season the browned meat with salt and fresh ground black pepper, push it over to the side, add another teaspoon of olive oil if needed, and add the chopped onion and celery. Cook 3-4 minutes, then add the minced garlic and cook a minute or two more. Mix the barely-cooked onion/celery mixture into the ground beef. Add dried parsley, dried thyme, onion powder, Worcestershire Sauce, beef broth, vegetable broth, and 1 cup frozen cauliflower rice to the pot. Lock the lid and set the Instant Pot to MANUAL, HIGH PRESSURE, 10 minutes. After cooking time is up, let the pot natural release Turn the IP settings back to SAUTE, MEDIUM HEAT, add two more cups cauliflower rice and let the soup simmer until the newly-added cauliflower rice is cooked, about 10-12 minutes. Stir in 2 T balsamic vinegar , and taste to see if you want more salt and/or fresh ground black pepper. Serve hot, with freshly-grated Parmesan cheese to add at the table if desired.