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The Instant Pot saves me when I need to get something hearty on the table quick, which let’s be serious, is basically all-the-time. This paleo beef soup is really more of a stoup, it’s thicker than soup because all the delicious root vegetables soften in the Instant Pot but isn’t quite a stew. Making a stovetop pot of slowly braised, rich beef soup is incredible on a lazy Sunday but isn’t it amazing to have the same soup pressure cooked for 30 minutes during a busy week!? As with all Instant Pot and slow cooker creations, I urge you to add a bit of salt, a splash of something acidic such as lemon or vinegar and fresh herbs once the cook-time is over to brighten your dish and avoid a stodgy meal.
This soup miraculously satisfies my entire family. My kids are slightly picky about food in weird ways, my son eats kale in his favourite soup (my paleo version of Ribollita) but won’t consider eating anything green in any other soup and my daughter is a toddler whose palate changes seemingly every day. To make my life easier and theirs a little more predictable, I decided we’d theme out our meal planning and have soup night once a week.
My plan is this: each week I make a different soup and they are expected to earnestly try the soup but we have a plate of vegetables, guacamole, fruit and almond crackers on the side in case they dramatically cannot bear to eat one-more-bite (insert whines and my internal eye-rolling here). Oh, and back to those grain-free crackers…they make my world go round. Simple Mills makes them and I adore their sea-salt almond crackers, and you can order them online from Natura Market in Canada now (Yay! No more international shipping and duty!) so we basically always have three boxes in the pantry so we never run out!