This fabulous Instant Pot (or oven) Pasta and Beef Soup is a throw-it-all in-the-pot soup that's loaded with tender chunks of beef and lots of healthy veggies!
Combine all ingredients except fresh basil and Israeli couscous in the Instant Pot. Place lid on the Instant Pot, make sure the vent nozzle is in the non-venting position, set to ”pressure cook - high“ and set timer for 20 minutes. Allow the steam to vent for 10 minutes then release steam manually using the valve on top. When pressure is completely released, remove the lid.
While the soup is cooking in the instant pot, bring a medium-size pot of salted water to a boil. Add the Israeli couscous and cook for 8 minutes or until pasta is tender. Drain well and add to soup when finished.
Add fresh chopped basil. Stir to combine. Serve and enjoy!
Preheat oven to 300˚F. Combine all ingredients except Israeli couscous and fresh basil in a large Dutch oven. Cover and place in the oven for 3 hours or until meat is very tender. When finished, remove from oven and add cooked couscous (see below) and fresh basil. Stir well. Serve and enjoy!
Towards the end of the three hours cooking time, bring a medium-size pot of salted water to a boil. Add the Israeli couscous and cook for 8 minutes or until pasta is tender. Drain well and add to soup with fresh basil when finished. Stir to combine. Serve and enjoy!
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.