Instant Pot Vegetable Beef Soup
This vegetable beef soup is rich, hearty, and packed with tender beef and vegetables. It's made so quickly thanks to the Instant Pot, but it tastes like it's been simmering for hours.
Servings 8
Calories 303kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat
- 3 medium carrots diced
- 2 large Russet potatoes peeled and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 5 cups beef broth
- 14 ounces canned diced tomatoes
- 12 ounces frozen green beans
- 12 ounces frozen corn
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt
- 1 teaspoon cracked pepper
- ¼ cup fresh chopped parsley
Instructions
- Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Add the beef and cook until browned on all sides. Stir in the carrots, potatoes, onion and garlic, and cook until onions begin to soften, about 5 minutes.
- Add the broth to the pot and deglaze the bottom of the pan. Scrape the bottom of the pan well or you will get a burn notice when pressure cooking.
- Add the tomatoes (with juice), green beans, corn, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine.
- Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 8 minutes.
- Let the pressure release naturally for 15 minutes before opening the quick release valve.
- Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired.
- Serve immediately.
Video
Notes
Feel free to swap in other vegetables that you like or omit ones you don't want. This recipe is very forgiving and easily adaptable.
Nutrition
Calories: 303kcal | Carbohydrates: 37g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 1181mg | Potassium: 1211mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4337IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 5mg