Looking for a simple hearty meal to but don’t want to spend a lot of time and energy creating one, this is an easy all in one Pot recipe for you. Enjoy Instant Pot All In Beef Soup on any day of the week and any time of the year. Tender Beef soup laden with vegetables and pasta in a rich broth.
Instant Pot All In Beef Soup is exactly what it sounds like. A perfect combination of beef and those leftover vegetables sitting in your refrigerator with no where to go. While this recipe is interchangeable to what you have on hand, here is my version of a rich and hearty take on a Beef Soup with a little love in my kitchen.
Flat Iron Steak is a tender and marbled cut steak with a great beefy flavor. It is a good alternative to your more expensive steaks such as Ribeyes, T-Bones & Porterhouse and is nearly as tender providing a great choice of beef for a fraction of cost. Flat Iron Steak, also known as top blade steak, top blade filet and shoulder top blade. Comes from the shoulder of a cow offering a marbled cut delivering a juicy morsel in every bite.
Enjoy soup on a cold wintry day. Enjoy it when you are feeling under the weather or just looking for something quick and easy make. Soup in my household is a perfect way to use up leftover vegetables while still enjoying the beautiful flavors created. A hearty meal that can be enjoyed family style, on a movie night or lunch throughout the week. Multiple ways to create it, enjoy it ranging from brothy to creamy to hearty or simplicity but the end results are delicious all the same. Take a spin on Instant Pot All In Beef Soup and explore the wonders of soup for dinner tonight. Enjoy!
Instant Pot All In Beef Soup
Equipment
- Pressure Cooker/Instant Pot
- Cutting Board
- Knife
- Bowl
Ingredients
Protein
- 1.5 lb Flat Iron Steak May substitute for your favorite cut steak. Sliced thinly.
Produce
- 2 cups Kale Chopped
- 12 oz Cherry Tomatoes
- 1 Yellow Onion Sliced Thinly
- 1 cup Shishito Peppers Sliced
- 1 tbsp Garlic Minced
- 1/4 cup Cilantro Chopped
Pantry
- 1/2 cup Spanish Olives Sliced
- 1/2 box Thin Spaghetti
Seasonings
- 1 tbs Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 1 tbsp Adobo
- 1 tsp Cumin
- 1 tbsp Knorr Tomato with Chicken Bouillon
- 1 packet Sazon Seasoning
Oil
- Olive Oil
Other
- 4 cups Water
Instructions
Beef Preparation
- Place Beef in a bowl. Drizzle with Olive Oil and add Seasonings into bowl. Using your hand or mixing spoon. Mix ingredients to incorporate being sure Beef is coated evenly. Set aside and let marinade for 20 minutes. This can be done the night before, covered and placed into refrigerator. The longer you marinade, the better the flavor.
Instant Pot
- Turn on the Sauté function (high) drizzling lightly with Olive Oil.
- Add marinaded Beef and brown stirring periodically for 3-4 minutes. Depending on size of your Instant Pot, this may need to be done in batches.
- Add Kale, Tomatoes, Onions, Garlic, Spanish Olives & Peppers and continue sautéing for additional 3 minutes stirring periodically. Turn off Instant Pot.
- Pour in Water and add Bouillon & Sazon packet. Stir being sure all ingredients are incorporated.
- Place the lid in place and lock. Set to Pressure Cook on high for 8 minutes. Allow to release pressure naturally. Shut Instant Pot off.
- Remove lid, stir and taste if additional seasonings are needed.
- Turn the pressure cooker sauté function on high and bring up to bubbling simmer. Break think spaghetti in half and add directly into broth stirring periodically until noodles soften, about 8 minutes being sure to stir so that the pasta does not stick together. The starch from pasta will thicken the sauce a little. You can omit this step and make the pasta separately and add in after soup is cooked.
- Add 1/2 of chopped Cilantro into soup and stir.
- Serve in a bowl, garnish with fresh Cilantro and enjoy with warm crusty bread.
