Instant Pot Hearty Beef and Tomato and Mushroom and Radish Soup

Hey Peeps. Last time I posted I was deep into ketosis. I screwed that up but I’m back at it with a new plan with some big changes. Not ready to get into all that yet, but I *did* slap together a decent recipe I’d like to add to my collection.


  • 3 Lbs. stew meat
  • 4 – 14.5 oz. cans Hunt’s Fire-Roasted Diced Tomatoes
  • 16 oz. dry weight canned mushrooms – pieces and stems
  • 3 bunches of red radishes
  • 1 teaspoon of ‘Better than Bouillon’ beef flavored
  • 6 shakes of Lea & Perrins Worcestershire Sauce
  • 6 shakes of salt
  • A glug or two of olive oil

This took maybe 10 minutes to prep. Open cans, open meat packages, drain mushrooms, chop radishes from their stems – a lot of work. I tossed all of this into my Instant Pot, added the salt, Lea & Perrins, the bouillon paste then put the top on the pot, made sure the little lever was set to pressurize, then pressed the ‘meat/stew’ button on the pot and walked away. Didn’t bother to vent when it beeped it was done – just let it depressurize naturally.

An hour later I was left with a ‘hearty soup’ as the kid characterized it. I thought it tasted pretty good. Then came the kid test. She added some additional spices to it though I didn’t feel the need, and had it with some crusty toasted bread with butter on it. Said she enjoyed it, mentioned how tender the meat was, and went back for more, then used the bread to mop up the final bit of soup.

The only thing I would change is next time I’d add another 1.5 Lb. package of stew meat.

Fun fact: did you know that red radishes turn white in the pressure cooker? I didn’t. Told the kid they were potatoes as she might have put her nose up to radishes.