Inspired by traditional Chilean Carbonada Soup, this comforting, seasonal soup recipe comes together in your Instant Pot for an easy weeknight meal. Made with beef, veggies and pumpkin puree, it’s loaded with nutrients and filling enough to act as your entrée. In less than 30 minutes, you can feed a crowd for dinner and have plenty of leftovers for lunch.
Instant Pot Chilean Pumpkin Soup
- 1½ lb. beef stew meat fat trimmed 1” chunks
- ½ onion chopped
- 4 carrots sliced
- 6 small red potatoes cut into bite size pieces
- 2 cups corn kernels fresh or frozen
- 1 red bell pepper chopped
- 32 oz. low-sodium beef broth
- 15 oz. pumpkin puree
- 1½ tsp. pink kosher salt
- 1 tsp. chili powder
- 1 tsp. cumin
- ½ tsp. black pepper
- Avocado oil spray
- Cilantro chopped, optional
Set instant pot to sauté setting. Spray bottom with avocado oil and sauté beef for 5 minutes. Add veggies and sauté another 5 minutes.
Add broth, pumpkin and spices. Change setting to soup/broth. Cover, close vent and let cook for 10 minutes.
When finished, stir in cilantro if using. Ladle soup into serving bowls.