Add the cauliflower florets to a food processor and pulse until a rice texture forms. Set aside.
Select Saute on the Instant Pot and add olive oil. Once the pot is hot add onions and garlic and saute for about 4 minutes or until onions are translucent.
Crumble and add ground beef to the pot and saute until browned and the meat is not pink anymore.
Add tomato sauce, sea salt, garlic powder, paprika, parsley, oregano, and black pepper and stir to combine.
Add the riced cauliflower, beef broth, and cabbage. Gently stir.
Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the cooking time for 15 minutes.
Once cook time is complete, let the pressure release Naturally for 10 minutes then Quick release the remaining pressure.
Spoon stew into serving bowls, sprinkle each with an optional 2 tablespoon mozzarella cheese and serve hot.
Notes
*all nutritional data are estimates based on the products I used*Yield: 6 servings, Serving Size: ¾ Cup, 7g net carbs per serving, Amounts per serving: