{VIDEO} Slow Cooker/Instant Pot Beef Kebab Soup (Low-Carb, Paleo, Whole30)

Ingredients

• 1 1/2 pounds beef stew meat
• 1 small red onion, diced
• 2 bell peppers, diced (I used one red, one green)
• 4 ounces mushrooms, sliced
• 2 medium-size zucchini, sliced into 1/2-inch pieces
• 4 cups low-sodium beef broth
• 1/2 cup coconut aminos or low-sodium soy sauce
• 1 cup water
• 2 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper

Instructions

1. Add all the ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 hours or LOW 6-8
3. Turn on the Instant Pot and select sauté. Once hot add the oil to the pressure cooker and the beef. Cook until beef is browned, approximately 2-3 minutes. Remove beef and set aside.
4. Add bell peppers, onion, and mushrooms, and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute.
5. Add the broth & if needed, use a wooden spoon to scrape the bottom of the pressure cooker to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
6. Stir beef back into the pressure cooker along with all the remaining ingredients.
7. Close lid and seal valve. Set high pressure and cook for 25 minutes. When cook time is done, quick release the pressure.