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  • 1.5 lbs Flank Steak
  • 2 small Garlic Cloves Shredded
  • 1 tsp Dried Oregano
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 small Bay Leaf
  • 1 (14.5oz.) can Diced Tomatoes
  • 1/4 tsp Salt (optional)*
  • 1/4 tsp Black Pepper
  • 1 small Green Bell Peppers Sliced
  • 4 small Green Olives Halved
  • 4 cup Frozen Riced Cauliflower
  • 1
  • 3
  • 2


  1. Add all the ingredients except the bell peppers, olives, and riced cauliflower to an Instant Pot. Secure lid, push meat mode on Instant Pot, and adjust time for 30 minutes at high pressure. When Instant Pot beeps, naturally release pressure. Open the lid, remove beef and shred with 2 forks.
  2. Return shredded beef to Instant Pot, and stir in bell pepper and olives. Place cauliflower in steamer basket and insert into Instant Pot. Push steam mode and cook for 5 minutes.
  3. Serve beef stew over riced cauliflower in a bowl.
  4. SLOW COOKER METHOD: Add all of the ingredients except the bell pepper, olives, and cauliflower rice to a slow cooker. Cover with lid, and cook about 6 hours on low or until beef is tender. Remove and shred beef with 2 forks. Return shredded beef to slow cooker, and stir in bell pepper and olives. Cook for one hour on low. Steam cauliflower rice in the microwave with 2 tablespoons water or on stovetop in a steamer basket over boiling water. Serve shredded beef stew over steamed cauliflower rice.

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