Regular readers will know I am rather fond of a bowl of soup and like many of my soup recipes this beef minestrone soup is one I cook in bulk for myself and my wife to munch on for lunch through out the week. It will last 4-5 days if refrigerated, although it rarely lasts that long. It was great fun working on this recipe in my new InstantPot and the flavour and texture pressure cooking gives to the beef chuck is incredible. For me cooking the vegetables and meat for the same amount of time just does not work I like my vegetables to have a little more texture than they turn out with than they do if you cook along with the meat. So now this is not a one put dump dish but it is probably not just the best Beef Minestrone Soup I have made but one of the best soups I have ever made the flavours and textures are really incredible.
It is typically this time of year where we start looking at the weather forecast with a sense of trepidation, winter in this part of Hungary typically starts to bite around the middle of January and runs until the end of February… The last two years have been incredibly mild and looking at the medium term weather forecast I am not seeing anything that causes me any worry, although we will often have periods of time where daytime temperatures do not exceed -10°C for weeks on end with night time temperatures down at around -30°C (-22F for you Americans). So this beef minestrone soup is my preparation for that and if the temps don’t get all the way down there I guess I will just have to take one for the team and eat it any way… Shame 😉
InstantPot Beef Minestrone Soup
This InstantPot Beef Minestrone soup is a perfect batch cooked lunch to take you through the long cold winters, hearty and full of incredible flavour.
Set your InstantPot to saute and when hot add in the diced bacon and cook for 3-4 minutes.
Now add in the beef and saute until caramalised, another 3-4 minutes, now remove the bacon and beef from the pan and add in the onions and celery and cook saute for 5 minutes.
Add the garlic and cook for 60 seconds before adding back in the meat and then the balsamic vinegar and reducing until the pan is almost dry.
Turn off the saute function, add in the beef stock, bay leaves, oregano and tomato paste and have a taste adding salt and pepper as required.
Place on the lid and cook on manual high pressure for 8 minutes.
The quick release the lid and add in the diced parsnip, carrot and celeriac and again replace the lid and cook on manual under high pressure for 4 minutes, now is also a good time to check that seasoning again adding salt and pepper as required.
Quick release the soup and then then turn your instant pot to saute mode again and add in the pasta and cook until your pasta is cooked which should take around 6-8 minutes depending on your pasta.
You can replace the root veg in this recipe with your favourites or what is good and seasonal in your location.
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