Name: Spicy Beef and Zoodle Soup
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 2 T avocado oil; 1½ lbs top sirloin (cut into bite-sized pieces); 3 T fresh ginger (minced); 2 cloves garlic (chopped); 8 oz Cremini mushrooms (sliced); 6 cups beef bone broth; ¼ cup apple cider vinegar; ¼ cup coconut aminos; ¼ cup sriracha; 1 large zucchini (spiralized (about 3–4 cups)); Sea salt and ground black pepper to taste; 2 cups of your favorite veggies (such as); cauliflower (broccoli, and bok choy); ⅓ cup chopped green onion

Pin1

1 Shares

Spicy Beef and Zoodle Soup

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 18

Servings

Calories 305 kcal

Ingredients

2 T avocado oil
1½ lbs top sirloin cut into bite-sized pieces
3 T fresh ginger minced
2 cloves garlic chopped
8 oz Cremini mushrooms sliced
6 cups beef bone broth
¼ cup apple cider vinegar
¼ cup coconut aminos
¼ cup sriracha
1 large zucchini spiralized (about 3–4 cups)
Sea salt and ground black pepper to taste

Optional:

2 cups of your favorite veggies such as
cauliflower broccoli, and bok choy

Garnish:

⅓ cup chopped green onion

Instructions

Select “Saute” on the Instant Pot and heat the avocado oil. When hot, add the beef, ginger, and garlic and cook for 3–5 minutes until the beef is lightly browned on all sides. Select “Cancel.”
Add the mushrooms, broth, vinegar, coconut aminos, and sriracha. Add the veggies. Or, if you prefer a crispier result, add them after the pressure cooking.
Stir and secure the lid. Move the vent knob to the sealed position and cook for 8 minutes on high pressure. When the cooking time is up, move the knob to “Venting” to quickly release the pressure. Press “Cancel.”
Remove the lid and stir in the zucchini. Season with salt and pepper, and garnish individual servings with green onion.