Instant Pot beef soup is just what you are craving on a winter evening. Hearty and filling with lots of nutritious veggies, this one pan meal is ready in about 30 minutes.
Using your Instant Pot means that you can make this beef soup in much less time while still ending up with the tender juicy pieces of meat that is beef soup’s hallmark.
This quick and easy meal will warm you up on cold winter evenings. Plus, it’s gluten free and low carb. This one pan meal fits right into your paleo or Whole30 diet.
What cut is best for Instant Pot beef soup?
The best cuts of beef to use for soup are from the front shoulder called the chuck. This cuts has lots of connective tissue.
It sounds counter-intuitive, but you want cuts that are known for being tough for soups like this Instant Pot beef soup. Tender cuts of beef will lose their fat to the broth quickly. After that happens, the meat will become chewy, especially in the Instant Pot.
If instead you use a tough chuck beef cut, the connective tissue melts into the meat, making it rich and tender.
What is labeled “stew beef” will differ by butcher. Don’t be afraid to ask what it is. Look for chuck roast, chuck shoulder or top chuck.
What potatoes are best for stew?
For Instant Pot beef soups and stews, choose waxy low starch potatoes. They hold their shape well while cooking under pressure.
I use sweet potatoes in this recipe. They also add a level of nutrients that white potatoes can’t. It is not necessary to peel sweet potatoes for soup.
If you want to swap for white potatoes however, choose waxy potatoes like fingerlings and red potatoes.
Other root vegetables also work great in this soup. They hold up well in the Instant Pot and add nutrients to the meal. Try any of these in this Instant Pot beef soup:
How to make Instant Pot beef soup
Using your Instant Pot allows you to take a meal that usually needs to simmer for hours and have it on the table in about 30 minutes. Because of the intense pressure inside the Instant Pot, you won’t lose any of the flavor or savory texture.
- Use the saute function on your Instant Pot. You can make the entire meal in one pot this way. Heat the oil and brown the meat for a few minutes. This caramelizes the exterior of meat for a richer flavor.
- Add garlic, onions and celery.
- Add all the other ingredients except kale and cook under high pressure for 15 minutes.
- Let the pressure release naturally for about 15 minutes.
- Add the kale and allow it to wilt for a few minutes.
- Garnish with thyme, parsley or other herbs.
More Instant Pot Recipes to Try:
- Instant Pot Short Ribs Recipe
- Instant Pot Vegetable Beef Soup
- Instant Pot Carnitas Meal Prep Bowls
- Instant Pot Beef Stew Recipe (Whole30 & Paleo)
- Instant Pot Mediterranean Chicken Recipe
Instant Pot Sweet Potato Kale Beef Soup
- 1 tbsp olive oil
- 2 cups beef stew - cut into small cubes
- 1 tsp garlic clove - minced
- 1 cup red onions - chopped
- ½ cup celery - chopped
- 4 cups sweet potato - diced
- 2 cups diced tomatoes with the juice from the can
- 4 cups beef broth - I love this one from Kettle & Fire (It’s Whoel30 approved)
- 2 bay leaves
- 1 tsp Italian seasoning or provincial herbs
- 1 ½ teaspoon salt and fresh ground black pepper to taste
- 2 cups kale - chopped
- Fresh thyme to garnish
- Set Instant Pot to sauté and pour olive oil into the pot and allow to heat.
- Add the beef cubes and sauté until they get brown.
- Add garlic and cook for about 30 seconds. Then, add red onions and celery and cook for about 3-4 minutes.
- Turn off the pot, and add all the rest of the ingredients, except the chopped kale.
- Put on the lid, lock it and set to manual high pressure for 15 minutes. It’ll take about 10-15 minutes to reach pressure, and then it will start counting down.
- After the 15 minutes is up, do a quick release. Open the lid and add kale. Close the lid and let it there for 3 minutes. Garnish with fresh thyme* before serving.
** You can garnish your soup with another type of herbs if you prefer such as parsley, province herbs and so on.
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