Go Back Print

20-Minute Instant Pot Beef & Veggie Minestrone

Prep: 10 min
Cook: 10 min
Total: 20 min

Ingredients for 5 servings

  • spray avocado oil
  • 1 1/2 lb flank steak, cut into 1-inch cubes
  • 1 tablespoon The Fit Cook Land seasoning
    • (SUB: herbs de Provence + pinch of sea salt)
  • 1 tablespoon olive oil
  • 2/3 cup diced white onion
  • 2 celery stalks, diced
  • 1 1/2 tablespoons garlic, minced
  • 1 medium carrot, chopped into 1/2-inch pieces
  • 1 medium zucchini, chopped and halved
  • 1 medium squash, chopped and halved
  • 1 can (13.5oz) kidney beans, drained
  • 28oz (fire roasted) diced tomatoes
  • 4 cups no salt added beef broth (or vegetable broth)
  • 1 cup water
  • 4 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon dried fennel powder (optional)
  • 2 bay leaves
  • 4oz gluten free pasta – I used Chickpea shells (SUB: whole wheat)
  • 3 cups (baby) spinach
  • sea salt & pepper to taste


Step 1

Set Instant Pot, or multifunction cooker, on Saute.

Step 2

Once hot, lightly spray with avocado/olive oil and add beef. While the beef is searing, add Land seasoning and continue cooking and stirring for 3 minutes, or until sear marks appear on the beef. Remove the beef from the Instant Pot and set aside.

Step 3

Add olive oil, onion, celery and garlic. Caramelize for 2 – 3 minutes, being careful not to let the garlic and onions burn. After 3 minutes, add the carrots and cook for an additional 1 – 2 minutes so that they slightly soften. Turn OFF the Saute function.

Step 4

Add all the remaining ingredients EXCEPT the spinach. Stir it well. Add the beef back to the Instant Pot or cooker. Stir.

Step 5

Set the cooker on Pressure Cooker, HIGH for “lucky number” 7 minutes. Set the vent to “Seal.”

Step 6

Once the cooking cycle ends, vent, stir and then fold in the spinach.

Step 7

Season to taste with sea salt & pepper.