When you’re craving the hearty taste of beef but want something lighter than a stew-this is the perfect recipe! Made with bone in beef this soup is loaded with nutrients and vegetables and still deliciously filling.
The best part is this soup only uses 5 ingredients along with a few spices (salt, pepper, and a chicken stock cube) and comes together in under an hour thanks to my instant pot pressure cooker!
To start this recipe, heat olive oil in a pot or pan on high heat and add a pound of bone in beef pieces. This can be done in the instant pot too, on the sauté function. Dear the beef then until it’s nicely browned. This will help develop lots of flavor.
Season the beef with salt, lots of freshly cracked black pepper, and a chicken stock cube. Mix together and let the spices toast for a couple of minutes.
Next add allll the chopped veggies. I used onion, garlic, celery, and carrot. Chop everything on the larger side because everything will become super tender and if it’s too small it will fall apart.
Top off the meat and veggies with fresh water until everything is just covered. Then close the lid and pressure cook on high for 45 minutes. Make sure the seal is closed!
When the timer goes off, carefully the seal to let the pressured steam escape. Then open your lid and check your meat to make sure it’s tender enough. Mine was falling apart with my spoon! Then taste your broth for seasoning. Add a little extra salt or pepper if needed.
Serve your delicious soup and top with thinly sliced jalapeño (I used Serrano pepper but it was very spicy) and a sprinkling of chopped parsley. Enjoy!
Ingredients
Serves 4-6
- 1/4 cup olive oil
- 1 lb bone in beef
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- Salt
- Freshly cracked black pepper
- 1 chicken stock cube
- Enough water to cover
- Optional: thinly sliced jalapeños and parsley to serve
Directions
1. In an instant pot of pressure cooker, heat the olive oil
2. Add beef and sear on all sides
3. Add seasonings and mix
4. Pour in all the chopped veggies and stir
5. Top with enough water to cover and close the lid
6. Pressure cook on high for 45 minutes. Then serve with jalapeño slices and parsley and enjoy!