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2 Ratings
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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.

Recipe by Oxmoor House

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Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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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