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Author:
Kevin Curry
20-Minute Instant Pot Beef & Veggie Minestrone
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20-Minute Instant Pot Beef & Veggie Minestrone
Ingredients for 5 servings
Substitution
Note
- 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
Steps
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.
20-Minute Instant Pot Beef & Veggie Minestrone
Kevin Curry
INGREDIENTS
- 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
INSTRUCTIONS
-
Set Instant Pot, or multifunction cooker, on Saute.
-
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.
-
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.
-
Add all the remaining ingredients EXCEPT the spinach. Stir it well. Add the beef back to the Instant Pot or cooker. Stir.
-
Set the cooker on Pressure Cooker, HIGH for “lucky number” 7 minutes. Set the vent to “Seal.”
-
Once the cooking cycle ends, vent, stir and then fold in the spinach.
-
Season to taste with sea salt & pepper.
Nutrition per serving
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