20-Minute Instant Pot Beef & Veggie Minestrone

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 497
Protein 45g
Fat 16g
Carbs 45g
Total Time 20 minutes


Veggie Minestrone Soup


Instant Pot Beef & Veggie Minestrone
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
  1. Set Instant Pot, or multifunction cooker, on Saute.
  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.
  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.
  4. Add all the remaining ingredients EXCEPT the spinach.  Stir it well.  Add the beef back to the Instant Pot or cooker.  Stir.
  5. Set the cooker on Pressure Cooker, HIGH for “lucky number” 7 minutes.  Set the vent to “Seal.”
  6. Once the cooking cycle ends, vent, stir and then fold in the spinach.
  7. Season to taste with sea salt & pepper.
    Instant Pot Beef & Veggie Minestrone

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