Instant Pot Chilean Pumpkin Soup
Servings: 8
Calories: 310.26 kcal
Ingredients
- 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
Instructions
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Set instant pot to sauté setting. Spray bottom with avocado oil and sauté beef for 5 minutes. Add veggies and sauté another 5 minutes.
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Add broth, pumpkin and spices. Change setting to soup/broth. Cover, close vent and let cook for 10 minutes.
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When finished, stir in cilantro if using. Ladle soup into serving bowls.
Recipe Notes
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Nutrition Facts
Instant Pot Chilean Pumpkin Soup
Amount Per Serving
Calories 310.26
Calories from Fat 47
% Daily Value*
Fat 5.27g8%
Saturated Fat 1.67g8%
Cholesterol 52.73mg18%
Sodium 825.68mg34%
Potassium 1558.12mg45%
Carbohydrates 41.76g14%
Fiber 6.44g26%
Sugar 7.45g8%
Protein 26g52%
Vitamin A 13937.4IU279%
Vitamin C 37.93mg46%
Calcium 61.57mg6%
Iron 4.25mg24%
* Percent Daily Values are based on a 2000 calorie diet.