Easy Spicy Beef Zoodle Soup with Broccoli (Instant Pot or Slow Cooker)

This Spicy Beef and Broccoli Zoodle Soup is the ultimate weeknight comfort! Made in the Instant Pot or Slow Cooker, it’s packed with bold flavors, tender beef, and fresh vegetables. As a nutritionist, I love recipes like this that are healthy, satisfying, and easy to throw together, even on your busiest days.

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Why You’ll Love This Recipe

Soups and salads are two foods I can’t live without! Right now, I’m soaking up family time in the mountains, and all I want every day is soup!! I created this recipe inspired by one of my favorite mountain soups, a big bowl of spicy beef ramen.

This soup is Asian-inspired with a hint of ginger, a touch of spice, and earthy mushrooms. Mushrooms are a must, they soak up the broth and add a depth of flavor that makes every spoonful irresistible. I also added broccoli for freshness and extra nutrition, just like I do in many of my simple, healthy meals.

The best part? It comes together effortlessly in the Instant Pot, and the Slow Cooker works beautifully too. The beef turns out perfectly tender, giving the soup an unbeatable flavor.

How to Make Spicy Beef and Broccoli Zoodle Soup

1. Prep your ingredients – Chop your beef, mushrooms, and broccoli. Keep the zoodles separate, they cook quickly and you don’t want them to get mushy.
2. Cook the soup – In your Instant Pot or Slow Cooker, add all ingredients except zoodles. The beef and veggies simmer together, creating a rich, flavorful broth.
3. Add broccoli and zoodles – For softer broccoli, cook with the soup. For crisper broccoli, add it in the last 20 minutes of slow cooking or use the sauté function on the Instant Pot for a few minutes. Add zoodles at the very end, they cook in minutes and keep their texture perfect.
4. Spice it up – Paleo or Whole30? Use buffalo wing sauce. If not, sriracha is perfect for a non-compliant option.

If you love beef, my collection of delicious beef recipes is packed with hearty, protein-rich meals your family will adore!

Tips to Make It Perfect

• Zoodles last – Always add zucchini noodles at the end to prevent them from getting soggy.
• Customize your spice – Adjust the level of heat with buffalo wing sauce or sriracha depending on your taste!
• Boost nutrition – Mushrooms and broccoli not only taste amazing but add fiber and antioxidants.
• Meal prep friendly – Make a big batch and store leftovers for quick lunches or dinners.

Zoodles are my favorite low-carb swap! They mimic the texture of ramen while keeping this soup Paleo and Whole30 compliant. I promise it tastes just as comforting as the classic ramen you love!!!

5 from 1 vote

Instant Pot or Slow Cooker Spicy Beef and Broccoli Zoodle Soup

By Amy Rains

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

Servings: 6

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Ingredients 

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• ▢ 2 tbsp avocado oil
• ▢ 3 tbsp fresh ginger, minced
• ▢ 2 cloves garlic, minced
• ▢ 1.5 lbs top sirloin steak tips, about 1 inch pieces
• ▢ 2 heaping cups of fresh broccoli florets
• ▢ 8 oz sliced bella mushrooms
• ▢ 6 cups beef broth
• ▢ 1/4 cup apple cider vinegar
• ▢ 1/4 cup coconut aminos or soy sauce
• ▢ 1/4 cup buffalo hot sauce or sriracha*
• ▢ 1 large zucchini, spiralized for noodles
• ▢ 1/3 cup chopped fresh green onion

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Instructions 

For the Instant Pot:

• Select the saute function on your Instant Pot. Once hot, add avocado oil, ginger, garlic, and steak tips. Cook for a few minutes, until the beef is lightly browned on each side, and garlic/ginger is flavorful. Select cancel.
• Now add broccoli, mushrooms, beef broth, vinegar, coconut aminos or soy sauce, and hot sauce. You can also save the broccoli and add with zoodles after the soup has cooked if you want the broccoli to be crisper. Stir and secure the lid.
• Select the manual function on your Instant Pot. Cook on high pressure for 8 minutes. Then use a quick release to let the steam out.
• Now open the lid, adjust to more hot sauce for a spicier variation. Add in the spiralized zucchini, top with fresh green onion, and serve hot.

For the Slow Cooker:

• Heat a large skillet to medium heat. Once hot, add oil and cook the ginger and garlic for about 2 minutes. Add beef to the pan, and cook for about 5 minutes until each side is lightly browned (it does not need to be cooked all the way).
• Toss beef, ginger, and garlic inside your slow cooker. Add broccoli, mushrooms, broth, vinegar, soy sauce or coconut aminos, and hot sauce. Broccoli can also be saved until toward the end of cooking time for a crisper taste. Set your slow cooker to low, and cook for 4-5 hours or until beef is tender and soup is flavorful. Add in additional hot sauce for a spicier variation.
• Add in spiralized zucchini, and serve with fresh green onion.

Notes

*Use either buffalo sauce or sriracha. If following a Paleo or Whole30 diet, Sriracha is not approved and buffalo sauce should be used in it’s place.

Nutrition

Calories: 236kcal, Carbohydrates: 6g, Protein: 29g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 66mg, Sodium: 1454mg, Potassium: 803mg, Fiber: 1g, Sugar: 1g, Vitamin A: 160IU, Vitamin C: 18.9mg, Calcium: 52mg, Iron: 2.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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