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 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:
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!
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