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–+ servings

Spicy Beef and Zoodle Soup

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6
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.

Nutrition

Calories: 305kcalCarbohydrates: 8gProtein: 29gFat: 17g
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