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.

Ingredients:

  • 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.

3 thoughts on “Instant Pot Hearty Beef and Tomato and Mushroom and Radish Soup

  1. Hello! That looks so good! Will make this afternoon ~ cold here already.
    What is your new plan? I have stalled for months ~ so discouraging

    1. Hi ME – I’m still experimenting with stuff, but I’ll give you a preview: I’m 60 and gave up alcohol September 1st. Just that one thing made me feel so much better. I also had a milk allergy as a baby, have suspected that it might still be an issue, and I eat way too much dairy so I’m thinking of reducing or eliminating it entirely. I gave up cream in my coffee and my tummy seems to be able to handle black coffee again. Cooking more. Eating more green stuff. I did a ‘dirty, lazy keto’ my last go and that might work for the kids (anyone under 40) and the newbies out there, but not for me. I also find a 16:8 intermittent fasting routine to be relatively easy when I’m eating keto. Again, except for the ‘no alcohol’, I’m trying out different things and asking myself: can I do this long term? Does it make me feel better? This actually is part of my New Year’s’ Resolutions. Yes – I started them in September so I can explore and experiment so when 2023 comes along I have a tested plan – and it takes the stress off me if I change this or that – or want a pizza – I got until December 31st. A healthy diet where I can lose some weight is a big part of this but this is just part of larger 3-month goal setting exercise that takes into account my entire life: mind, body, spirit, family, career. I feel like going from 60 to 70 is about as profound change as going from 10 to 20. I think spending 3 months to figure this out is not a waste of time.

      More to come.

  2. Looks delicious – I’ll definitely try it. Can’t wait to hear your new plan with big changes. I’m always looking to mix it up. Thanks for posting.

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