Instant Pot Beef Minestrone Soup

This Instant Pot Beef Minestrone soup is a perfect batch cooked lunch to take you through the long cold winters, hearty and full of incredible flavour.

This Instant Pot Beef Minestrone soup is a perfect batch cooked lunch to take you through the long cold winters, hearty and full of incredible flavour.

Instant Pot Beef Minestrone Soup.

Regular readers will know I am rather fond of a bowl of soup! 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 throughout the week.

It will last 4-5 days if refrigerated, although it rarely lasts that long.

Minestrone soup is not one specific thing, it is more like a spectrum of recipes. In that sense, it is very similar to a Ukranian or Russian Borscht.

In fact, they both usually contain a chunky vegetable base cooked in a stock or broth.

It is likely that the origins of minestrone soup came out of the necessity to use up leftovers. In many ways, this is similar to a classic Italian Ribollita.

My approach to minestrone embraces these roots. In fact, this is now the third minestrone soup recipe I have here on my site.

I have a light summer minestrone, a hearty winter vegetable minestrone and of course this meaty beefy minestrone!

This Instant Pot Beef Minestrone soup is a perfect batch cooked lunch to take you through the long cold winters, hearty and full of incredible flavour.

Instant Pot Soups.

It was great fun working on this recipe for my new Instant Pot. 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 them along with the meat.

Now, of course, you could chop the vegetables larger but that messes with so many different flavours in each spoon full. As a result, this is not a one put dump dish!

It is however not just the best Minestrone Soup I have made but one of the best soups I have ever made.

The flavours and textures are really incredible and it is almost always on our winter menu.

This Instant Pot Beef Minestrone soup is a perfect batch cooked lunch to take you through the long cold winters, hearty and full of incredible flavour.

Winter Soup Recipes.

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.

Whilst I do not subscribe to the idea that soups are winter only recipes, a good winter soup is a wonderful way of keeping warm.

They are also a great way to incorporate lots of lovely root vegetables and dried legumes, in much the same way I do in this crockpot bean soup. Or with a different national slant in this Hungarian Bean Goulash.

Now I would not be keeping true to my love of global food if my winter soup recipes did not reach India. Mulligatawny soup is an Anglo Indian take on a Rasam, a wonderfully hot and spicy soup.

So yeah, it’s cold outside, make some minestrone soup and then make more soup!

This Instant Pot Beef Minestrone soup is a perfect batch cooked lunch to take you through the long cold winters, hearty and full of incredible flavour.
Instant Pot Beef Minestrone Soup

Instant Pot Beef Minestrone Soup

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Instant Pot Beef Minestrone soup is a perfect batch cooked lunch to take you through the long cold winters, hearty and full of incredible flavour.

Ingredients

  • 250 g Beef Chuck, Cut into 1cm dice
  • 100 g Smoked Streaky Bacon, Cut into 5mm Dice
  • 50 g Celery, Cut into 3-5mm dice
  • 200 g Onion, Cut into 3-5mm Dice
  • 6 Garlic Cloves, Finely Diced
  • 1 L Beef Stock
  • 50 ml Balsamic Vinegar
  • 1 Tbsp Dried Oregano
  • 150 g Parsnip, Cut into 5-7mm dice
  • 2 Tbsp Tomato Paste
  • 150 g Carrot, Cut into 5-7mm dice
  • 150 g Celeriac, Cut into 5-7mm dice
  • Salt and Pepper, To taste
  • 75 g Small Soup Pasta
  • 1 Tbsp Cooking Oil, Neutral
  • 150 g Peas, Frozen are fine just defrost them first or add extra time

Instructions

  1. Set your InstantPot to saute and when hot add in the cooking oil and diced bacon and cook for 3-4 minutes.
  2. 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.
  3. 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.
  4. Turn off the saute function, add in the beef stock, oregano and tomato paste and have a taste adding salt and pepper as required.
  5. Place on the lid and cook on manual high pressure for 8 minutes.
  6. 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.
  7. 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.
  8. A couple of minutes before the pasta is cooked throw in your peas.

Notes

You can replace the root veg in this recipe with your favourites or what is good and seasonal in your location.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 325 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 58mg Sodium: 784mg Carbohydrates: 29g Fiber: 5g Sugar: 8g Protein: 27g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

24 thoughts on this Recipe:

  1. This sounds so warming! It’s also pretty cold here in Northern Italy at the moment so this is perfect! I don’t have an Instant Pot but I guess I could make it on the hob! I’d have to replace parsnips as they’re hard to find here, which is a pity as being a Brit I love them! Thanks for the inspiration, Going to give it a try at the weekend!

    • What is it with mainland Europe and parsnips, they are difficult to find here too so we grow our own ๐Ÿ˜€ The Hungarians use a lot of parsley root which is ok in a pinch. This would be perfectly fine on the stove top just a long slow simmer and off you go ๐Ÿ™‚

  2. Crikey your winter sounds cold! However, the soup looks gorgeous! I’m with you, I want tender meat and veg with bite so this looks perfect!

    • Thanks Amanda… Typically our winters are cold although the last couple of years they have been very mild in comparison ๐Ÿ™

  3. I want to try this recipe, but the tomato paste amount is missing from the ingredients list. In the instructions, it says to add the tomato paste, but the ingredient list does not show how much. Can you provide that measurement? Thank you.

  4. Oh my god we are freezing here in Italy and how I would love a bowl of your soup! You are making me want to get an Instant Pot now.

    • I know how you feel, it is brass monkeys here in Hungary too, days where we see positive temperatures are rare and positively tropical at the moment!

    • There are loads of them out there, I am planning a new recipe once a week until the seasons change and then I will re-visit so lots of time spent in the kitchen experimenting and I love it ๐Ÿ˜€

  5. That’s really cold! We are seeing temperatures in the range of 15C here in India and I’m already cold so I can’t even imagine how cold it must be there. I don’t own an instant pot but I’ve been hearing such good things! This soup looks delicious and I can’t wait to try it out.

    • Thanks Richa, I tend to use the IP as a glorified pressure cooker to be honest and this recipe is easily translated to using a trad IP, I would maybe cut the times a little to compensate for the higher pressures you achieve in a stove top pressure cooker but apart from that it is good to go ๐Ÿ™‚

  6. Such a great use of the instant pot! We had our first snow last week and this soup would have been perfect to help warm up after playing outside. Love the addition of all the vegetables!

  7. I don’t have an instant pot, but I love reading about it, and your method for getting all the ingredients to have the right texture. Woah, about the cold temps in the winter. Yowza! Where I am in the North East of the US, we get cold temps but negative 22 F is extreme! It happens, but not often. We’re having a thaw right now, and next week it should be in the 40s (F) here.

    • Thanks Katie… I personally think it is the little details that often really make or break a dish and having some texture in vegetables in soups and stews I think is important so that’s my rationale ๐Ÿ™‚

  8. I don’t believe it gets as cold over here in the Northeast region of the US as it does in Hungary….but…it still gets cold! Really cold! And this soup looks like the perfect way to stay warm! {Especially loving that you’re using the Instant Pot….favorite kitchen staple right now!}

    • Soup is always a good way to keep warm… I’m not much one for kitchen gadgets, on fact my tiny kitchen is relatively sparse for them, but I am loving the IP and pressure cooking in particular at the moment.

  9. I live on a little sub-tropical island off the coast of northern Africa. So even in the middle of winter, temperatures rarely dip below 18C – I can’t imagine what -30C must be like! Although it doesn’t get quite as chilly where I am, I still love cuddling up with hearty soups like this one. Delish ๐Ÿ™‚

    • Cold and heat are relative things I find, when I lived in the UK I reckoned the human body would curl up and die at -30, to be honest it is cold but your body gets conditioned to cope ๐Ÿ˜‰ Soup always helps ๐Ÿ˜‰

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