Instant Pot Directons:

1. Set Instant Spot to sauté mode and when hot, add in olive oil, minced garlic and onion. Sauté for 1-2 minutes.
2. Add in ground beef and seasonings. Continue to cook and break into crumbles until meat is browned then turn off Instant Pot
3. Add in chopped bell pepper, tomato sauce, diced tomatoes, broth and riced cauliflower.
4. Cover with lid and set Instant Pot to Pressure Cook on high for 6 minutes. Make sure to move nozzle to Sealing.
5. When ready, use a wooden spoon to move nozzle to Venting for a quick release (watch out for the steam!)
6. Add in coconut milk and salt and pepper and stir thoroughly
7. Spoon into a bowl and top with fresh parsley

Stovetop Instructions:

1. Heat oil in a large pot on medium high heat. Add in garlic and onion and sauté for 1-2 minutes.
2. Add in ground beef, breaking into crumbles and cooking until browned.
3. Add in bell peppers and riced cauliflower and cook for another 2-3 minutes while mixing with the ground beef.
4. Add in broth, tomato sauce, diced tomatoes and seasonings. Bring to a boil and then reduce heat. Simmer for 15 minutes or until vegetables are tender.