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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 nutritious veggies, this one pan meal is ready in about 30 minutes. 
Course dinner, Lunch
Cuisine American
Keyword kale, sweet potato
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Servings 6 people
Calories 252kcal


  • 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 also add white potatoes, carrots and other types of roots you have on hand.
** You can garnish your soup with another type of herbs if you prefer such as parsley, province herbs and so on.


Calories: 252kcal | Carbohydrates: 37g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 892mg | Potassium: 640mg | Fiber: 6g | Sugar: 7g | Vitamin A: 767IU | Vitamin C: 40mg | Calcium: 76mg | Iron: 1mg