Instant Pot Beef & Vegetable Soup
This Instant Pot Beef and Vegetable Soup packs in all the protein, carbs, vegetables and greens. A complete meal all in one comforting and warming bowl of soup!
Servings: 8 servings
- 2 tbsp olive oil
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 1 whole red bell pepper cubed
- 1 lb grass-fed beef
- 1 cup carrots, thick slices
- 2 cups butternut squash, cubed
- 28 oz can organic crushed tomatoes
- 25 oz can organic black beans, rinsed
- 8 oz lentil pasta, elbow
- 4 cups kale + spinach mixed
- 1 pinch salt + pepper, to taste
- 1/4 tsp chili pepper flakes
- 1/2 tsp oregano
- 2 tbsp scallion
Turn the instant pot on sauté mode. When hot, add in oil
Add the onion and garlic and sauté until onion is translucent and garlic is fragrant (about 3-4 mins). Add in the beef and cook for about 12-13 mins or until fully browned and cooked through. Be sure to stir often so it doesn’t stick to the bottom of the pan and break into very small chunks.
Add the bell pepper and all the spices, scallion and season with salt and pepper to taste. Sauté for another minute here then add the butternut squash and carrots and sauté for an additional 5 minutes or until veggies are starting to soften.
Add the crushed tomatoes and about 6 cups of filtered water. Also add the beans and pasta and give it a good stir.
Place the top on lock position and seal the valve. Cook on high pressure for 3 minutes. When time is up, release all the pressure immediately.
Remove the top and fold in the kale and spinach.
Serve as is or add fresh Pecorino Romano cheese!