Equipment
- Pressure cooker
Ingredients
- 1 tablespoon extra-virgin olive oil
- 10 ounces sliced mushrooms
- 2 12" celery stalks sliced
- 1 medium red onion chopped
- 1 teaspoon chopped garlic
- 1 1/4 cup Marsala wine
- ¼ cup lemon juice
- 2 tablespoons cornstarch
- 2 pounds lean sirloin steak cubed (2-inch)
- 1 cup packed whole basil leaves
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 2 15½-ounce cans white beans, drained and rinsed
- 6 cups spinach
- 3 cups frozen mixed vegetables
Instructions
- Select the saute option on the pressure cooker. Add the oil, mushrooms, celery, onion, and garlic for 5 minutes, stirring occasionally.
- Pour in the wine, water, and lemon juice and mix well. Using a sieve, sift in the cornstarch and mix well.
- Add the steak, basil, salt, and pepper and mix well.
- Close and cook on “manual” high pressure for 5 minutes. When done, turn the pressure valve to release the steam and open the lid.
- Add the frozen vegetables, beans, and spinach and mix well. Cook on “manual” high pressure for 2 minutes. When done, turn the pressure valve to release the steam and open the lid.
- Serve. Store leftovers in a sealed container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Notes
Notes: This soup can also be made on the stovetop. Cook as directed, but increase the cook time in step 3 to 20-25 minutes.
Nutrition
Nutrition Facts
Instant Pot White Bean, Veggie, and Steak Soup
Amount per Serving
Calories
403
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
92
mg
31
%
Sodium
936
mg
41
%
Potassium
1130
mg
32
%
Carbohydrates
27
g
9
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
39
g
78
%
Vitamin A
7649
IU
153
%
Vitamin C
25
mg
30
%
Calcium
115
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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