Instant Pot Early Autumn Soup

Name: Instant Pot Early Autumn Soup
Prep time: 15 min
Cook time: 31 min
Total time: 31 min
Yield: 6
Ingredients: 1 - large yellow onion, diced; 2 - cloves garlic, minced; 1 lb - grass-fed ground beef; 1 - acorn squash, peeled and diced; 2 - medium zucchini, quartered and sliced; 1 tsp - AIP all-purpose seasoning; 1 tsp - sea salt; 4 cups - bone broth

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Making soup in the Instant Pot is one of my favorite meals to make. Not only is it soup-er nourishing (see what I did there) and comforting (especially on those cool autumn evenings), I can utilize almost any vegetables I have on hand.

The fact that InstantPot cooking it’s mostly a hands-off process, it’s great for busy week-nights … just get it started and walk away! No worrying about getting the stovetop temperature just right or it boiling over. No babysitting my dinner. Plus, it makes plenty for leftovers!

This simple, nourishing soup made with acorn squash, zucchini and ground beef is the perfect early autumn comfort-food. It’s AIP, Paleo and Whole 30 compliant.

Instant Pot Early Autumn Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 31 minutes

Total Time: 31 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
This simple, nourishing soup made with acorn squash, zucchini and ground beef makes a perfectly cozy early autumn breakfast lunch or dinner.

Ingredients

1 - large yellow onion, diced
2 - cloves garlic, minced
1 lb - grass-fed ground beef
1 - acorn squash, peeled and diced
2 - medium zucchini, quartered and sliced
1 tsp - AIP all-purpose seasoning
1 tsp - sea salt
4 cups - bone broth

Instructions

Prep the onion, garlic, acorn squash and zucchini.
Turn the Instant Pot to sauté mode and add a small drizzle of avocado oil, lard or tallow to the insert.
Once hot, add the onion and garlic to the pot and sauté, stirring occasionally for 3-5 minutes, or until onions have softened and are translucent.
Add the ground beef and sauté until almost cooked through, about 5 minutes.
Turn the Instant Pot Off (push cancel).
Add the acorn squash, zucchini, all-purpose seasoning, sea salt and bone broth to the pot, and give it a quick stir. Close the lid and make sure the release valve is set to “seal.”
Set to high pressure for 6 minutes.
When the cooking cycle is complete, allow the pressure to naturally release for 15 minutes before doing a quick release. Be sure to use a towel to cover the valve, to prevent splatters and burns.
Give the Early Autumn Soup a quick stir and ladle into bowls to serve.

Notes

STORAGE:

Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.

Reheat on the stove top until warm, or in the microwave on high for 2-3 minutes, stirring halfway through.

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.