Instant Pot Keto Ground Beef Stroganoff

Ingredients

• To Make Cauliflower Cream
• 2 pounds (960 g) cauliflower florets, thawed
• 1 cup (250 ml) bone broth
• For Beef Stroganoff:
• 2 pounds (960 g) lean ground beef
• 1½ cups chopped yellow onions
• 1 pound sliced portabello mushrooms
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 1/2 cup (125 ml) bone broth

Instructions

To Make Cauliflower Cream:

In 6-quart (6 l) electric instant pot, combine thawed cauliflower florets and 1 cup (250 ml) bone broth.

Stir well. Close the pot and lock the lid.

Set the machine to cook at high pressure. Set the timer to cook for 2 minutes.

Using the Quick Release method, bring pressure to normal. Unlock and open the lid.

Transfer cooked mixture to a blender. Blend until smooth.

Remove 1 cup (250 ml) of blended cauliflower cream form the blender. Set the remaining cream aside.

Switch the instant pot to the sauté mode.  add the grou8nd beef and onions to the pot and cook, stirring and breaking up the meat, until browned, for about 5 minutes.

Add sliced mushrooms, bone broth, then season with salt, black pepper,  and garlic powder. Mix well. Pour in 1 cup (250 ml) cauliflower cream. Stir again.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the remaining cauliflower cream.

Serve over sliced zucchini or zucchini noodles.