Description
This Instant Pot Sweet Potato Kale Beef Soup is a hearty and nutritious meal featuring tender beef stew cubes, sweet potatoes, kale, and a blend of flavorful herbs and spices. Cooked quickly under pressure, this soup is perfect for a comforting weeknight dinner rich in vitamins, minerals, and protein.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 2 cups beef stew meat, cut into small cubes
- 1 tsp garlic clove, minced
- 1 cup red onions, chopped
- ½ cup celery, chopped
- 4 cups sweet potato, diced
- 2 cups diced tomatoes with juice (canned)
- 4 cups beef broth
- 2 bay leaves
- 1 tsp Italian seasoning or provincial herbs
- 1½ tsp salt
- Fresh ground black pepper, to taste
Vegetables & Garnish
- 2 cups kale, chopped
- Fresh thyme, for garnish
Instructions
- Heat the oil and brown beef: Set the Instant Pot to sauté mode and heat 1 tablespoon of olive oil. Add 2 cups of beef stew cubes and sauté until they develop a brown crust, enhancing the flavor of the soup.
- Sauté aromatics: Add 1 teaspoon minced garlic to the browned beef and cook for about 30 seconds until fragrant. Then add 1 cup chopped red onions and ½ cup chopped celery; continue sautéing for 3-4 minutes until the vegetables soften.
- Add ingredients and pressure cook: Turn off the sauté function. Add 4 cups diced sweet potatoes, 2 cups canned diced tomatoes with their juice, 4 cups beef broth, 2 bay leaves, 1 teaspoon Italian seasoning, 1½ teaspoon salt, and fresh ground black pepper to taste. Close the lid, lock it, and set the Instant Pot to manual high pressure for 15 minutes.
- Release pressure and add kale: After the cooking cycle ends and the pressure cooker beeps, perform a quick pressure release. Open the lid carefully, stir in 2 cups chopped kale, close the lid again, and let the residual heat wilt the kale for about 3 minutes.
- Serve and garnish: Open the lid, discard bay leaves, and ladle the soup into bowls. Garnish with fresh thyme before serving for a lovely herbal aroma and presentation.
Notes
- You can add white potatoes, carrots, or other root vegetables to vary the flavor and texture.
- Feel free to garnish with fresh parsley, provincial herbs, or your preferred fresh herbs instead of thyme.
- Do not skip browning the meat as it greatly enhances the depth of flavor in the soup.
- Store leftover soup in an airtight container in the fridge for up to 5 days.
- Reheat leftovers using the Instant Pot on sauté mode, microwave, or stovetop for convenience.
