Craving a soul-warming soup that’s both incredibly flavorful and ridiculously easy to make? Look no further! This Spicy Instant Pot Beef and Kale Soup is your answer to a perfect weeknight meal. Tender chunks of beef, vibrant kale, and a spicy, savory broth come together in under an hour, thanks to the magic of the pressure cooker. It’s a hearty, low-carb dish that will leave you feeling satisfied and cozy.
Ingredients
• (Serves 3)
• Total Time: 50 Minutes
• 1 lb / 450g beef stew meat, cut into 1-inch cubes
• 2 tbsp / 28g butter
• 1 small onion, sliced
• 2 garlic cloves, crushed
• 4 cups / 950ml beef broth
• 1 tsp / 2g cayenne pepper
• ¼ tsp / 0.5g freshly ground black pepper
• ½ tsp / 3g salt, or to taste
• 1 cup / 67g kale, chopped with tough stems removed
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function on high. Once hot, melt the butter in the inner pot.
3. Add the sliced onion and crushed garlic. Sauté for 3-4 minutes until the onion becomes soft and translucent.
4. Add the beef stew meat to the pot, searing for about 5 minutes until browned on all sides. You may need to do this in batches to avoid overcrowding the pot.
5. Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the salt, black pepper, and cayenne pepper.
6. Secure the lid, set the steam release valve to the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 25 minutes on high pressure.
7. Once the cooking cycle is complete, carefully perform a quick release of the pressure. Once the pin has dropped, open the lid.
8. Stir in the chopped kale. Place the lid back on the pot (no need to seal or cook further) and let the residual heat wilt the kale for 10-15 minutes before serving.
Nutritional Information
• Per Serving
• Calories: 423
• Total Fat: 19g
• Net Carbs: 5.5g
• Protein: 53.5g
• Fiber: 0.9g
Pro Tips
• For a deeper flavor, take the time to sear the beef in batches. Don’t overcrowd the pot, as this will steam the meat instead of browning it.
• Lacinato (or Dinosaur) kale holds its texture better in soups than curly kale, but either will work beautifully.
• Adjust the heat to your liking. Start with ½ teaspoon of cayenne for a milder spice, or add a pinch of red pepper flakes for a different kind of kick.
• For even more tender beef, allow the pressure to release naturally for 10 minutes before performing a quick release.
FAQ
Q: How can I make this beef soup less spicy
A: To reduce the heat, simply adjust the amount of cayenne pepper. The recipe calls for 1 teaspoon, but you can start with ½ teaspoon for a milder flavor or omit it entirely to suit your taste.
Q: What is the best way to get tender beef in the Instant Pot
A: For the most tender beef, sear the meat in batches to ensure it browns properly. After the 25-minute pressure cooking cycle, allow the pressure to release naturally for 10 minutes before performing the quick release. This extra time helps the meat become exceptionally tender.
Q: Can I use a different type of green instead of kale
A: Yes, you can substitute other sturdy greens. While Lacinato kale is recommended for its texture, spinach or chard would also work well. If using spinach, add it just before serving as it wilts much more quickly than kale.
Q: Is this Instant Pot beef soup keto-friendly
A: Yes, with only 5.5g of net carbs per serving, this Spicy Beef and Kale Soup is a great low-carb and keto-friendly meal option that is both hearty and satisfying.
