This is a re-post from March of 2017. That is just after I got my first Instant Pot. That’s right….I have 2! My first was the 6 quart but weeks later I decided to get the 8 quart, too.!
I wanted you to make this delcious “soup”. It has the flavor of beef stew but the consistency of soup! Since I first posted this back in March, I made a few changes to the recipe. Namely, I use chicken broth instead of beef broth, plus I added more broth at the end! The other chnage is that the pressure really softens the carrots and celery so the solution to that is to use carrots and celery, cut in half lengthwise while cooking the soup. When the cooking is finished I remove the carrots and celery (they are very important to the flavor of the soup but we like firmer veggies!). Then I add sliced carrots and celery plus the beans to the bubbling soup set on Sautee for 10 minutes.
As a reminder, this is paleo-friendly and clean eating friendly! I made it for friends on Halloween and we all raved about it!
Instant Pot Paleo Vegetable Beef Soup
Are you on the Instant Pot* band wagon yet? I got on it by sheer accident. My daughter, Allyson and her husband were in the middle of moving out of their house but the new house was not yet ready so everything was in storage. Ally ordered an Instant Pot and had it delivered to my house. So there it sat in the garage waiting to move to the new house. As a favor to her, I decided to give it a trial run. 😉 Planning to make a beef stew, it actually became Paleo Vegetable Beef Soup.
You see, I can never leave well enough alone. I take a perfectly good, tried and true recipe for beef stew and wonder, “This would be good with some mushrooms in it.” Or, “If I add more broth to it, it will be a thinner gravy, more like a chowder or soup.” This is how my recipes get started…and cleaned up, too.
Back to this paleo vegetable beef soup. Using my go-to recipe for beef stew, I read up on the way to use the Instant Pot and found LOTS of recipes and methods. Believe it or not, this recipe was ready to eat in an hour. The beef was super tender and absolutely delicious! The ONLY issue I had with it was that as tender as the beef was (due to the pressure cooking) the carrots and celery were extremely soft, almost mushy. The flavor of the carrots and celery added a lot to the broth, though, so I could not eliminate them. There are 2 solutions to this. One, when the cooking has finished, scoop out the soft carrots and celery (or mash them up) and add fresh carrots. Then start the Instant Pot again and cook for 5 minutes. The carrots and celery will be tender but not too soft. The other solution, in the interest of time, is that during the last few minutes of cooking, saute some fresh veggies in a touch of olive oil to desired tenderness then add them to the soup when you serve it.
*Following this recipe will be more information on the Instant Pot.Print
Instant Pot Paleo Vegetable Beef Soup
This and other fine recipes may be found at www.shutterbugchef.com.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 6
- Category: Soup
- 2 1/2 pounds boneless beef chuck roast, 1 1/2″ cubed chunks
- 2 teaspoons salt
- 1-2 teaspoons pepper
- 2 tablespoons tapioca or almond flour
- Olive oil
- 1 onion, sliced
- 3 stalks celery, halved lenghthwise PLUS 3 stalks celery, sliced
- 3 carrots halved lenghthwise PLUS 3 carrots, sliced into 1″ chunks**
- 6-8 mushrooms halved or quartered, depending on size
- 2 handfuls fresh green beans, strings removed and cut into 3″ pieces
- 3 tablespoons tomato paste
- 1 cup chicken broth Plus more for thinning to desired consistency
- 1 tablespoon honey.
- Fresh parsley for garnish, optionalSPECIAL EQUIPMENT:This recipe is for use in an Instant Pot only.
- Season the beef with salt and pepper, then toss the beef with the flour.
- Set the Instant Pot on saute and when the screen says “HOT” Swirl a little olive oil in the pot and add the beef. Allow to sear for about 5 minutes, stir and sear a few more minutes. You may have to do this in batches. Then put all the seared beef into the pot.
- Add the 3 carrots and the 3 celery stalks, halved lenghtwise to the beef in the pot, plus the onion, mushrooms, tomato paste, 1 cup broth and the honey.
- Set the Instant Pot on the Meat/Stew setting and adjust the time to 40 minutes. (Keep in mind that the Instant Pot will take a few minutes to build up the heat and the pressure, then it starts the timer countdown.
- When the cooking is finished, let the steam release naturally for 15-20 minutes. Set the pot to sautee for 10 minutes and add the sliced carrots and celery and the beans to the pot . Add more broth to thin if desired. I added 2 extra cups for the best consistency!
What is an Instant Pot?
Instant Pot is a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It’s a single appliance that does the job of seven different kitchen appliances or tools. Google the term Instant Pot for more information.
I got a 6 Quart Instant Pot on Amazon for $99. My daughter opted for the 8 Quart for $129. There are other models that include Bluetooth capability, etc, but I didn’t need that. Be sure to check for the most up-to-date model, too. Once I got this, I got rid of my slow cooker and rice cooker, making room for it in my cabinets.
Another BIG BONUS is that using only 1 cup of water, you can hard boil about 20 eggs in 18 minutes (which includes the Instant Pot heat and pressure build up time), then plunge them into an ice bath and the shells come off beautifully, even using fresh eggs! It’s like a miracle!