Asian Style Beef & Vegetable Soup – Instant Pot

Asian Style Beef & Vegetable Soup

1 Sirloin Steak, sliced thinly on the diagonal – fat trimmed and reserved

1/2 Onion, diced

6 Cloves of Garlic, peeled and minced

About 2 Tablespoons of Avocado Oil

28 Brussels Sprouts, outer first layer peeled and bottoms trimmed

1 Cup of Red Cabbage, roughly chopped

1/2 Cup of Celery, sliced

1/2 Cup of Red & Orange Bell Peppers, sliced (I used the minis)

1 Cup of Multi Colored Carrots, sliced

2 1/2 Tablespoons of Vegan Pesto

1 1/2 Cups of Sliced Cremini Mushrooms

2 1/2 teaspoons of Freshly Grated Ginger

1/4 Cup of Cilantro, roughly chopped

5 Green Onions, thinly sliced

1 1/2 teaspoons of Sea Salt

1/4 Cup of Coconut Aminos (Or tamari sauce)

2 teaspoons of Sriracha (If you like heat, if not, less)

1 1/2 Boxes (48 ounces) of Beef Broth

Saute (in the Instant Pot) the Beef fat, onions, garlic, and avocado oil for about 6 minutes. Add the sliced steak and saute quickly until the steak is medium rare. Add the brussels, cabbage, celery, bell pepper, carrots, mushrooms, pesto, and ginger. Stir to combine. Add the coconut aminos, sriracha, and beef broth. Stir to combine. Secure the lid and Manually set the Instant Pot timer for 5 minutes (it will take time for the pressure to build up, so the finished time will probably be closer to 15 minutes or a bit more).

As soon as the timer goes off immediately begin releasing the pressure. Remove the lid and stir in the cilantro and green onion and serve.