Instant Pot Bone Broth Beef and Squash Soup
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 6 1x
Scale
Ingredients
- 3 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 1 cup dry white wine
- 1 tbsp minced fresh rosemary or 1 ½ tsp dried rosemary
- 1 tsp dried thyme
- 1 pound butternut squash, trimmed, peeled and cut into 1-inch cubes
- 3 tbsp tomato paste
- 2 cups bone broth
- 2 cups water
- 2 tbsp fresh chopped flat-leaf parsley
- salt, black pepper to taste
Instructions
- Season the beef cubes with ½ teaspoon of salt and ½ teaspoon of black pepper.
- Toss the beef cubes in the flour.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion and cook, stirring occasionally for 1-2 minutes.
- Add the beef and cook until browned.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the tomato paste, rosemary, thyme and butternut squash.
- Add the bone broth, water and wine and scrape the bottom of the pot with a wooden spoon to loosen the bits.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 10 minutes.
- When finished cooking, release pressure naturally according to manufacturer’s directions.
- Open the lid.
- Stir in the chopped parsley.
- Season to taste with salt and black pepper.
- Serve warm.
Find it online: https://misswish.com/instant-pot-squash-soup