Farmhouse Winter Veggie Beef Instant Pot Soup

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 Boost nutrition while warming up from the inside out with my Farmhouse Winter Veggie Beef Instant Pot Soup – all in under 30 minutes! In the winter months, I absolutely love coming home from a long run or day’s work to a comforting, soul-soothing pot of soup, stew or chili. However, so many of my old family recipes take hours upon hours to complete — ain’t nobody got time for a slow-simmer these days! Farmhouse Winter Veggie Beef Instant Pot Soup

Farmhouse Winter Veggie Beef Instant Pot Soup uses the Instant Pot to cook quickly under pressure and replicate the deep, rich flavor of those traditional all-day dishes our grandmothers, mothers and other matriarchs so lovingly made. Read on to get all the details and full recipe:

 Farmhouse Winter Veggie Beef Instant Pot Soup can be made in 20 minutes thanks to pressure cooking -- all the vegetables beans come out perfect and the beef is browned in the pot first! One dish to clean up!

The Instant Pot craze has been going, errr, full steam ahead for a while now, so naturally I had to jump on board this easy way to get a nutritious meal on the family table in almost no time. At first, I was a little skeptical of a single counter top appliance that could handle a ridiculous variety of cooking methods – sauté, stir fry, slow cook, braise, steam, pressure cook and more. But, the Instant Pot is seriously amazing – below is the amazon link to the one I’ve been happily using.

My recipe for Farmhouse Winter Veggie Beef Instant Pot Soup takes advantage of the many Instant Pot cooking functions – onions and peppers are sautéed, ground beef is browned, dry pinto beans are cooked perfectly under pressure, and delicate veggies are tossed in to wilt at the end while the stew is kept safely warm until serving time. Let me stress how easy life become when there is only ONE dish to clean up after the meal (the inner pot) rather than a half-dozen I dirty up creating main dish stews the old-fashioned way.

When you use lean ground beef (I used 90/10 ground sirloin), there is very little to no fat residue clean out of the pan after browning. In season winter vegetables from a local farm were used including sweet potato, red beets, carrots, parsnips and kale – I sourced my produce from farmhousedelivery.com available in Texas (use code FITFORK for 10% off and a waived membership fee). Tell them Jennifer Fisher sent you in the “Where did you hear about us field.” Thanks!

Farmhouse Delivery Produce Box

 

I was wary, very wary, about adding uncooked pinto beans to a soup that was on a 20-minute timer, imagining the yuck of that uncooked bean texture in my finished soup. But, using a pressure cooker like the Instant Pot  with dry beans is nothing short of miraculous – they were softer and more delicious in 20 minutes than if I had let them simmer or slow cook all day! I’m not trying to brag (okay, maybe i am), this Farmhouse Winter Veggie Beef Instant Pot Soup is a winner for both  school night or weekend dinner (or to pack in a thermos for lunch).

While you have to make sure you stand out of the way, it’s pretty fun to “let off steam” by venting the pressure cooker when done.

Not only is this soup easy and delicious (my husband couldn’t stop raving), it’s also quite nutritious. A serving has 225 calories, 22 grams of protein, and 7 grams of fat. It’s off the charts in vitamin A, and a good source of other nutrients especially vitamin C, folate, iron, manganese and dietary fiber.

This recipe for Farmhouse Winter Veggie Beef Instant Pot Soup can be adapted for a slow-cooker or the stove top — either slow cook with dried beans for hours or cook on stove top for 30 to 45 minutes with canned beans.

Note: this post contains affiliate links.

What is our favorite dish to make in an Instant Pot? Or, what is your must-have soup ingredient? Please share in the comments – XOXO, Jennifer 

 

Farmhouse Winter Veggie Beef Instant Pot Soup
Farmhouse Winter Veggie Beef Instant Pot Soup
Print Recipe
A hearty, healthy dinner in 20 minutes. If you don't have an Instant Pot pressure cooker, recipe may be modified for stove top or slow cooker (see instructions below).
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Farmhouse Winter Veggie Beef Instant Pot Soup
Farmhouse Winter Veggie Beef Instant Pot Soup
Print Recipe
A hearty, healthy dinner in 20 minutes. If you don't have an Instant Pot pressure cooker, recipe may be modified for stove top or slow cooker (see instructions below).
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
20 minutes
Instructions
  1. Select the saute function on your instant pot. Let it heat up for about 2 minutes. When hot, add olive oil to coat the pot, and toss in ground beef. Brown for about 5 minutes, okay if a tad pink.
  2. Add onion, peppers and garlic and sautee for another 3-4 minutes.
  3. Add sweet potatoes, root veggies (carrots, parsnips, beets or whatever), uncooked beans, beef broth, Worcestershire sauce, black pepper, and thyme. Secure Instant Pot lid.
  4. Select "pressure cook" button and cook at high pressure for 20 minutes. When done, carefully vent steam to release suction on lid.
  5. Open lid and add kale. Let cook on “warm” with lid open for a couple minutes, or until kale is wilting.
  6. Serve with grated cheese if desired.
  7. To make in slow cooker, cook ground beef in skillet with onions, pepper and garlic. Add to slow cooker. Follow remaining steps, but set slow cooker for 8 hours, adding kale in the last 10 minutes. To make on stove top, cook ground beef in large stock pot with onions, pepper and garlic. Follow main instructions but substitute two 15-ounce cans of pre-cooked, drained pinto beans. Simmer for 30 to 45 minutes, adding kale in last10 minutes.
Recipe Notes

Per serving -- 8 serving per batch

 

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4 thoughts on “Farmhouse Winter Veggie Beef Instant Pot Soup

  1. This looks sooooo tasty! I love that you showed the other cooking methods – the cook time difference is quite stark. One you go pressure cooker, it’s hard to want to do the other ways again. I still sometimes use drained canned beans in my IP recipes for an even more ridiculously shortened cook time. My must have soup ingredient? White pepper, to give a little zing without the black flecks, especially in the creamy or lighter colored soups.

    • Sooo hard to go back, I agree! Also, I’m a huge white pepper fan too. Have a great weekend . . .and what are you cooking in your Instant Pot?

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