Instant Pot Spicy Beef Soup

Now that we’re experiencing colder weather, it seems that people are getting sick left and right. We weren’t immune to whichever bug was floating around last week. Otto and I caught our first colds of the season (and his first ever). We dutifully suctioned his passageways and tried to make him as comfortable as possible, while I found solace in menthol, tea, and plenty of rest.

To help clear the congestion, I wanted to make an easy, spicy soup that would help open me up. This soup did the trick. Plus, it’s a one-pot meal and was done within an hour. We know you’ll enjoy this soup in cold weather and hope you don’t need to break it out to fight a cold.

Ingredients
2 lb chuck roast
1 C red onion, sliced and quartered
1/2 C shiitake mushrooms, sliced
1 jalapeño, sliced
1” ginger, microplaned
4 cloves garlic, pressed
2 Tbsp Red Boat fish sauce
2 Tbsp coconut aminos
2 Tbsp avocado oil
1/2 tsp Korean chili flakes (Gochugaru)
1/4 tsp sea salt
1/8 tsp white pepper
4 C beef stock
fresh cilantro for garnish

Method

In your Instant Pot, add red onion, mushrooms, jalapeño, ginger, garlic, fish sauce, coconut aminos, gochugaru, salt, white pepper, and avocado oil. Set to simmer. Sauté for 5 minutes, or until onions are translucent.

Add chuck roast and beef stock, and seal your Instant Pot. Set to soup and allow to cook for 45 minutes.

Shred the beef, in a separate bowl, and return to soup. Garnish with fresh cilantro.

Instant Pot Spicy Beef Soup Recipe [paleo, primal, gluten-free, dairy-free, keto]

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Instant Pot Spicy Beef Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
2 lb chuck roast
1 C red onion, sliced and quartered
1/2 C shiitake mushrooms, sliced
1 jalapeño, sliced
1” ginger, microplaned
4 cloves garlic, pressed
2 Tbsp Red Boat fish sauce
2 Tbsp coconut aminos
2 Tbsp avocado oil
1/2 tsp Korean chili flakes (Gochugaru)
1/4 tsp sea salt
1/8 tsp white pepper
4 C beef stock
fresh cilantro for garnish

Method

  1. In your Instant Pot, add red onion, mushrooms, jalapeño, ginger, garlic, fish sauce, coconut aminos, gochugaru, salt, white pepper, and avocado oil. Set to simmer. Sauté for 5 minutes, or until onions are translucent.
  2. Add chuck roast and beef stock, and seal your Instant Pot. Set to soup and allow to cook for 45 minutes.
  3. Shred the beef, in a separate bowl, and return to soup. Garnish with fresh cilantro.

4 Comments

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