Boost nutrition while warming up from the inside out with my Farmhouse Winter Veggie Beef Instant Pot Soup – all in about 40 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 was wary, very wary, about adding uncooked pinto beans to a soup that was on a 30-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 30 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 

1 from 1 vote

Print

Farmhouse Winter Veggie Beef Instant Pot Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

A hearty, healthy dinner in 40 minutes — plus, leftovers are amazing! If you don't have an Instant Pot pressure cooker, recipe may be modified for stove top or slow cooker (see instructions below).

Course: Main Dish, Soup

Cuisine: American, Mediterranean, Southern, Southwestern

Servings: 8 servings

Ingredients

• 1 tablespoon olive oil
• 1 lb. lean ground beef (I used 90/10 ground sirloin)
• 1 cups dried pinto beans (or fresh hulled, but NOT canned in instant pot * if you absolutely want to use canned beans, add them in the last step with kale.
• 1 cup chopped sweet yellow onion
• 1/4 cup chopped pepper like poblano or serrano pepper or can sub a milder bell pepper
• 1 1/2 to 2 cups ssorted chopped root vegetables like carrots, parsnip, beets, etc.
• 1 medium sweet potato chopped or spiralized about a 5″ long sweet potato
• 8 cups low sodium beef broth
• 3 tablespoons Worcestershire sauce
• 1 teaspoon black pepper
• 4 cup cored, chopped kale

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), 1 cup uncooked, dry beans, beef broth, Worcestershire sauce, black pepper, and thyme. Secure Instant Pot lid.
   

4. Select "pressure cook" button and cook at high pressure for 30 minutes. When done, carefully vent steam to release suction on lid.

5. Open lid and add kale. (Note: if using canned beans, instead of dry beans, add them here) 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