If you’ve been looking for nutritious recipes that will save you time but still keep you on track with your health goals, this Instant Pot white bean soup with veggies and steak is it!
This recipe is a quick dish with the pressure cooker. It also packs in veggies for volume and variety. It is nutritious, low calorie, and high in protein. Plus, you can make it once and store it in the fridge or freezer in individual serving sizes for easy reheating later.
Here are some simple health hacks used for this Instant pot white bean soup recipe to make healthy eating less of a chore and more of something you can enjoy.
Today I have partnered with Have a Plant to bring to you a nutritious and quick soup recipe that is packed with veggies and lean protein.
Healthy Hack #1: Save Cooking Time with a Pressure Cooker
Many soups need to cook for hours, so it can be difficult to add them to your weekly meal rotation when you aren’t home during the day. Instead, make this delicious white bean, veggie, and steak soup in less than 30 minutes.
Pressure cookers work by creating a pressured environment that exponentially speeds up the cooking process without impacting the flavor or nutrition.
Healthy Hack #2: Give Your Favorite Meals a Nutritious Boost With Veggies and Lean Protein
Many packaged soups are packed with sodium, have very few veggies, not enough protein, and too much saturated fat. By choosing to make your own, you can control all of these factors!
Some people aren’t big fans of salads, or only like veggies cooked in a certain way. This can make it more difficult to meet the daily requirements for fruits and veggies. So instead, this soup offers a simple and flavorful way to pack in vegetables.
It includes frozen mixed vegetables, fresh mushrooms, red onion, basil leaves, white beans, fresh spinach, and celery. Talk about variety!
Lean sirloin steak is a great protein choice because it is heart-healthy, high in protein, and low in saturated fat.
Healthy Hack #3: Cook in Bulk for Quick and Easy Meals Later
One of the most difficult barriers to healthy eating for many people is the thought of having to cook every day. The good news is that you don’t have to do this!
The beauty of a homemade soup is that you can cook in bulk, then save some in both the fridge and freezer for later in the week or the months to come. Make this once, and you can keep it in the fridge for 4 days, or the freezer for up to 3 months.
How to Make Instant Pot White Bean Soup with Veggies and Steak
Start by sautéing the oil, mushrooms, celery, onion, and garlic in the pressure cooker. Pour in the wine, water, and lemon juice and mix well. Sift in the cornstarch then add the steak, basil, salt, and pepper and mix well.
Close and cook on “manual” high pressure. Add the frozen vegetables, beans, and spinach. Cook on “manual” high pressure, and when done, turn the pressure valve to release the steam and open the lid. After serving, store leftovers in a sealed container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Instant Pot White Bean, Veggie, and Steak SoupPrint Recipe Pin Recipe
- Pressure cooker
- 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
- 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.
Looking for More Quick Instant Pot Recipes?
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