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  • 1 pound organic/grass-fed ground beef
  • 2-3 c. chopped organic kale (fresh or frozen)
  • 1 onion, diced
  • 3-3 T. minced garlic
  • 2 quarts chicken, beef, or veggie broth
  • 2 T. tapioca starch (optional, leave out for GAPS)
  • 1/2 c. coconut milk (I use my homemade coconut milk)
  • 1 fresh/organic egg, beaten (optional)
  • 1/8 t. chili powder


  1. Add the ground beef, onion, garlic, and broth to the Instant Pot. Stir around a little to break up the beef. Put on the lid, seal the vent, and press ‘manual.’ Push the ‘+/-‘ button to set the IP for 8 minutes.
  2. When the Instant Pot is done, quick release the pressure.
  3. In a small bowl/liquid measuring cup, whisk the tapioca starch into the coconut milk. Stir into the soup. If you’re not using the tapioca starch, just stir in the coconut milk.
  4. Add remaining ingredients and serve.

Recipe source: http://raiasrecipes

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