Ground beef with steamed cauliflower is weeknight comfort built in one Instant Pot — creamy, paprika-spiced beef with sweet bell pepper, served next to fluffy steamed cauliflower. It is hearty, low-carb, and on the table in about 35 minutes.
Ground Beef with Steamed Cauliflower
(Total Time: 35 MIN| Serves: 2)
Ingredients:
8 oz (226.8 g) ground beef
2 medium-sized bell pepper, chopped
1 cup (240 ml) cauliflower, chopped
1 tbsp (15 ml) butter
2 tbsp (30 ml) heavy cream
1 tbsp (15 ml) chives, finely chopped
Spices:
½ tsp dried thyme, ground
¼ tsp red chili flakes
½ tsp sea salt
¼ tsp black pepper, ground
¼ tsp smoked paprika, ground
Directions:
- Plug in your instant pot and add the butter in the stainless steel insert. Press the “Sauté” button and add ground beef. Sprinkle with some salt, pepper, and smoked paprika. Cook for 5 minutes, or until golden brown. Stir occasionally.
- Add bell peppers and heavy cream. Give it a good stir and cook for 2 more minutes. Press the “Cancel” button and stir in the chives immediately. Let it stand for 5 minutes and then transfer to a serving dish.
- Now, clean the stainless steel insert and fill with 1 cup (240 ml) of water. Position a trivet on the bottom. Place the cauliflower in the steam basket and set the basket on the top of a trivet. Seal the lid and adjust the steam release handle.
- Press the “Steam” button and set the timer for 10 minutes. Cook on “High” pressure. When done, perform a quick release and open the lid. Sprinkle with chili flakes and optionally, with some olive oil for better taste.
- Serve steamed cauliflower with previously prepared ground beef.
Per serving (Calories 366 | Total Fats 18.8g | Net Carbs: 9.4g | Protein 37.1g |Fiber: 3.1g)
Pro Tips
- Brown the beef undisturbed for a couple of minutes before stirring — that golden crust is what gives the sauce its deep, savory backbone.
- Stir the heavy cream and chives in only after you press Cancel; boiling the cream makes it split and greasy.
- Steam the cauliflower on the trivet while the beef rests — the florets need just 10 minutes at high pressure to come out tender, not waterlogged.
- A pinch of chili flakes on the cauliflower at the end wakes up the whole plate without adding heat to the beef.
Frequently Asked Questions
Can I cook the beef and cauliflower together?
It is better in two quick stages: the beef needs direct heat to brown, while the cauliflower needs steam. Cleaning the insert between takes only a moment.
Can I swap the cauliflower for another vegetable?
Broccoli steams beautifully on the same trivet setup, or use chopped zucchini with a slightly shorter steam time.
How do I store leftovers?
Keep the beef and cauliflower in separate containers for up to 3 days so the cauliflower does not go soggy in the sauce.
What cut of ground beef works best?
A moderately lean grind (around 85/15) gives the best balance — enough fat for flavor without making the cream sauce greasy.
Recipe Card
Ingredients
Method
- Plug in your instant pot and add the butter in the stainless steel insert. Press the “Sauté” button and add ground beef.
- Sprinkle with some salt, pepper, and smoked paprika.
- Cook for 5 minutes, or until golden brown.
- Stir occasionally.
- Add bell peppers and heavy cream. Give it a good stir and cook for 2 more minutes. Press the “Cancel” button and stir in the chives immediately.
- Let it stand for 5 minutes and then transfer to a serving dish.
- Now, clean the stainless steel insert and fill with 1 cup of water. Position a trivet on the bottom.
- Place the cauliflower in the steam basket and set the basket on the top of a trivet. Seal the lid and adjust the steam release handle.
- Press the “Steam” button and set the timer for 10 minutes.
- Cook on “High” pressure.
- When done, perform a quick release and open the lid.
- Sprinkle with chili flakes and optionally, with some olive oil for better taste.
- Serve steamed cauliflower with previously prepared ground beef. Per serving (Calories 366 | Total Fats 18.8g | Net Carbs: 9.4g | Protein 37.1g |Fiber: 3.1g)
