Instant Pot Squash Soup

Instant Pot Bone Broth Beef and Squash Soup

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  1. Season the beef cubes with ½ teaspoon of salt and ½ teaspoon of black pepper.
  2. Toss the beef cubes in the flour.
  3. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  4. Add the olive oil.
  5. Add the onion and cook, stirring occasionally for 1-2 minutes.
  6. Add the beef and cook until browned.
  7. Add the garlic and cook for 30 seconds.
  8. Press the CANCEL button.
  9. Add the tomato paste, rosemary, thyme and butternut squash.
  10. Add the bone broth, water and wine and scrape the bottom of the pot with a wooden spoon to loosen the bits.
  11. Close and seal the Instant pot.
  12. Turn the venting knob to SEALING.
  13. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  14. Adjust the timer to 10 minutes.
  15. When finished cooking, release pressure naturally according to manufacturer’s directions.
  16. Open the lid.
  17. Stir in the chopped parsley.
  18. Season to taste with salt and black pepper.
  19. Serve warm.

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