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.
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.