Build-your-own burrito bowls have never been tastier than this colorful, flavorful, totally delicious keto-friendly combo. Pressure-cooking the beef makes for epic, juicy shredded results, but you can also braise the beef by searing it as instructed, putting it in a pot with the salsa and 1/4 cup water, bringing it to a boil, reducing the heat to low, and simmering, covered, for about 2½ hours.
Season the beef with the chili powder, cumin, 1 tablespoon salt, and 1/2 teaspoon pepper. Select the Sauté setting on a 6 or 8-quart electric pressure cooker; adjust for high heat. Add 2 tablespoons of the olive oil to the pressure cooker. Add the seasoned beef and sear on all sides, about 8 minutes total. Add to the beef 1 cup of the salsa and 1 tablespoon water. Lock the lid and cook on high pressure for 40 minutes. Allow the pressure to naturally release from the cooker for 10 minutes, then quick-release any remaining pressure.
Remove the beef from the liquid to a rimmed plate, then shred with two forks. Return the meat to the pressure cooker to heat through. Season to taste with salt and pepper. Keep warm.
In a large skillet over medium-high heat, warm the remaining 1 tablespoon of olive oil. Add the cauliflower rice and cook, tossing often, until cooked through, 2 to 3 minutes. Season with salt and pepper.
To serve, arrange serving bowls of the beef, cauliflower rice, shredded lettuce, shredded cheese, sour cream, guacamole, and the remaining 1 cup salsa and let everyone build their own bowl.
Nutritional Information - Macros
426Calories
26gFat
39gProtein
9gTotal Carbs
4gFiber
5gNet Carbs
Tips
Make a double-batch of the beef and freeze it for future fast meals.