Did someone say soup season? Because we’re here for it … and so is Megan Mitchell. On today’s episode of Prep School, she’s showing us a hearty Instant Pot dish that’ll warm you up from the inside out. And since cooking on a keto diet (or gluten-free, dairy-free, or Whole30® diet) can require some creativity in the kitchen, we’re extra excited that this pot can feed a crowd while also accommodating a host of dietary restrictions. Here’s a tip: Chopping all the veggies may take some time, but they can be prepped the day before and refrigerated until ready to use—or buy them pre-cubed to keep things extra simple!
Yield: 8 to 10 servings
Active Time: 35 minutes
Total Time: 1 hour
2 to 3 tablespoons Thrive Market Organic Extra Virgin Olive Oil, for drizzling
2 pounds beef chuck, cut into 2-inch pieces
Sea salt, to taste
Thrive Market Organic Ground Pepper, to taste
8 ounces cremini mushrooms, stems removed, quartered
1 ½ cups beef broth
1 (28-ounce) can Thrive Market Organic Crushed Tomatoes
1 ½ cups ounces frozen pearl onions
3 to 4 celery sticks, diced
1 ½ cups butternut squash, cut into 1-inch cubes
1 ½ cups parsnips, cut into ½-inch pieces
¼ cup Thrive Market Organic Tomato Paste
¼ cup red wine vinegar
3 garlic cloves, minced
2 Thrive Market Organic Bay Leaves
2 teaspoons Thrive Market Organic Whole Rosemary
2 teaspoons Thrive Market Organic Thyme
1 teaspoon Thrive Market Organic Oregano
Turn your pressure cooker to normal sauté. Once hot, add 2 tablespoons olive oil.
Liberally season the beef with salt and pepper. Working in batches, brown beef on all sides until golden; remove to a plate.
Add mushrooms and cook for 5 minutes. If it looks too dry, add 1 tablespoon of olive oil. Season mushrooms with salt and pepper to taste. Add beef stock and scrape up any brown bits with a wooden spoon; turn off sauté function.
Add beef back to the pot along with all remaining ingredients; stir. Add lid and set to sealing. Press the “meat/stew” button and cook for 25 minutes; manually release pressure. Hit the sauté button and boil 10 minutes, or until some of the liquid is reduced and stew thickens. Taste for seasoning and remove bay leaves. Serve in shallow bowls, or freeze for later.
Recipe by Megan Mitchell
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