This hearty beef and veggie soup recipe is made simple with the pressure cooking power of your Instant Pot. Swap In A Snap! Use spinach or chard in place of the kale.
1 cup dried navy beans
1 tablespoon olive oil
1/2 pound boneless chuck eye roast, trimmed and cut into 1/2-inch cubes
1 1/2 cups chopped onion
1 1/4 cups sliced carrot
1 cup chopped celery
4 cups lower-sodium beef broth
3 cups water
1/2 cup uncooked pearl barley
1 teaspoon thyme leaves
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
4 cups thinly sliced kale
1 teaspoon balsamic vinegar
6 teaspoons shredded fresh Parmesan cheese
How to Make It
Sort and wash beans. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add beef; cook 3 to 4 minutes or until browned, stirring occasionally. Add onion, carrot, and celery; cook 7 minutes or until vegetables are lightly browned, stirring frequently. Stir in broth and next 5 ingredients (through tomatoes).
Turn cooker off. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 25 minutes pressure cooking time. When time is up, open the cooker using Natural Pressure Release (page 4).
Add kale and vinegar, stirring until kale wilts. Ladle soup into 12 bowls; sprinkle with cheese.
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