Instant Pot Hearty Beef Vegetable & Orzo Soup

Prep: 15 minutes | Cook: 15 minutes | Yield: 6 servings

This recipe fits in a 6qt Instant Pot, adjust if yours is a different size

Ingredients

• 1 cup dry green lentils (any type would be fine I think)
• 450g lean ground beef (optional)
• 1 medium onion, diced
• 3-4 cloves garlic, pressed
• 2-3 carrots, diced
• 2-3 parsnips, diced
  
• 2-4 medium red or yellow potatoes, chopped
  
• 4-6 cups beef bone broth
  
• 1 cup strained or crushed tomatoes (or just use a whole can)
• Spices:
  • 2 tsp thyme
  • 1-2 bay leaf
  • 2 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tbsp kosher Salt
  • 1/2 tsp chili flakes
• 1 tbsp Worcestershire
• 1 tbsp tamari (or soy sauce)
• 100g orzo
• 1 small zucchini, chopped
• 250g frozen Brussels sprouts, halved 

Instructions

1. Rinse lentils, then allow them to soak for an hour (or use canned lentils, but rinse them first) and remove Brussels Sprouts from freezer and allow to thaw
2. Switch Instant Pot to " sauté" mode and add lean ground beef once hot, breaking up into small pieces, season with 1/4 tsp kosher salt. (If not using beef, add 2 tbsp of olive oil to the pot once hot before adding onion).
3. Once beef is fully browned, drain most of the fat and then add onion and cook for 3-5 minutes then add garlic and all of the spices. Stir until fragrant, then add the hard vegetables (carrot, parsnip, potatoes), lentils (drained), tomatoes and 4 cups of broth and then Worcestershire and tamari. Stir to combine, then add more water or broth to fill pot to the "max fill" line.
4. Seal the lid on the pot and cook on high pressure for 4 minutes. Allow pot to rest for 5 minutes, then quick release.
5. Add the zucchini, Brussels Sprouts and orzo and switch the pot to " sauté" mode and simmer for 6-8 minutes, stirring occasionally. 

Note: If using fresh Brussels Sprouts, add them with the hard vegetables.

Nutrition: Could vary significantly. Nutrition value is very high 😎