Instant Pot Sweet Potato Kale Beef Soup
Instant Pot beef soup is just what you are craving on a winter evening. Hearty and filling with lots of veggies, this one-pan meal is ready in about 30 minutes.
Servings: 6 people
Ingredients
- 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
Instructions
- 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.
Notes
- You can also add white potatoes, carrots, and other types of roots you have on hand.
- You can garnish your soup with other types of herbs if you prefer such as parsley, province herbs, and so on.
- Don't skip browning the meat as it adds a ton of flavour to the soup.
- To store: Store leftover sweet potato kale beef soup in the fridge for up for 5 days in an airtight container.
- To reheat: You can reheat the soup in the Instant Pot, microwave, or stovetop.
Nutrition
Calories: 252kcal | Carbohydrates: 37g | Protein: 14g | Fat: 6g | Cholesterol: 19mg | Sodium: 892mg | Potassium: 640mg | Fiber: 6g | Sugar: 7g | Calcium: 76mg | Iron: 1mg