Instant Pot Beef & Veggie Soup


Instant Pot Beef & Veggie Soup

This time of year has me craving all of the warm things 🥰 If you know me you know I am NOT a fan of the cold weather so I’ll do whatever I can to get through another winter. ❄️You’ll probably be seeing more soup and casserole recipes from me and less salads.😜⁣

For this one I threw a bunch of veggies I had from my @rootboundfarm#csa into the #instantpot a little ground beef, a box of @eatbanza pasta, and let the pot do its magic! It’s delish and couldn’t be easier! Save this post for later and if you make it please tag me 🏷 and let me know what you think! 🙌⁣

🥣INGREDIENTS🥣⁣

✅ 1 lb lean ground beef⁣

✅ 1.5 tsp sea salt⁣

✅ 1.5 tsp dried oregano⁣

✅ 1.5 tsp dried thyme⁣

✅ 10 oz diced onion (about 1 medium)⁣

✅ 2-3 cloves garlic, minced⁣

✅ 10 oz diced diakon radish (mild flavor, similar texture of potato in soup)⁣

✅ 1/2 large green cabbage, chopped⁣

✅ 28oz can of diced tomatoes ⁣

✅ 3-4 stalks celery, chopped.⁣

✅ 4-5cups beef broth⁣

✅ 1 box (8oz) banza pasta⁣

👉DIRECTIONS👈⁣

🔹Turn the IP on “sauté” saute mode. Break up and cook the ground beef and onions. When almost cooked through, add garlic. ⁣

🔹Add the remaining ingredients to your Instant Pot and add seasonings. Stir everything really well to incorporate. It WILL be thick. You want to make sure the pasta gets mixed in so it cooks thoroughly.⁣

🔹Close the lid, make sure the valve is on “sealing”, press the “manual” button and set the timer to cook on high pressure for 10 minutes. When it’s done, quick release.⁣

🔹Taste and adjust seasonings as desired.⁣

🔹I made this for meal prep this week and just divided it up into 7 servings.


Nutrition per serving: 292kcal, 25P/32F/8F


You can easily sub out other veggies you have on hand but just keep in mind that will impact the nutrition.