Instant Pot Vegetable + Beef Soup
Ingredients
- 2 Tbsps olive oil or avocado oil
- 1-1/2 lbs. stew meat, chopped into bite-sized pieces
- 1 Tbsp smoked paprika
- sea salt and ground pepper, to taste
- 1 large yellow onion, diced
- 4 fresh garlic cloves, pressed
- 3 carrots, peeled and sliced
- 4 celery ribs, sliced
- 1/2 small green cabbage, chopped
- 3 small sweet potatoes, diced
- 1 large red bell pepper, seeded and diced
- 3 Tbsps tomato paste
- 4 cups beef bone broth
- 1-14 oz can crushed tomatoes
- 1 bay leaf
- 1 small broccoli head, broken into small florets
- 1 large zucchini, cut into bite-sized pieces
- 1/4 cup minced fresh parsley
Optional:
- freshly grated parmesan
Instructions
- Turn on the SAUTE function of your instant pot and set it to 10 minutes.
- Add in the oil and once hot, cook beef in batches until browned.
- Place all the browned beef back into your instant pot and season it with smoked paprika, sea salt, and pepper.
- Stir in the onion, garlic, carrots, celery, cabbage, sweet potato, bell pepper, and tomato paste.
- Pour in your bone broth and crushed tomatoes with juice. Add the bay leaf and stir well to combine.
- Set the lid on and seal the valve.
- Set on HIGH PRESSURE for 5 minutes.
- Once done, manually release the pressure.
- Set on SAUTE function for 5 minutes. Stir in the broccoli and zucchini.
- Allow everything to simmer for 5-6 minutes, or until the broccoli is tender.
- Remove the bay leaf.
- Serve with freshly chopped parsley and a sprinkle of parmesan if desired.
- Enjoy!
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