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Instant Pot Vegetable + Beef Soup

Servings: 6

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!