Description
This hearty Instant Pot Vegetable Beef Soup combines tender beef stew meat with potatoes, carrots, celery, and green beans in a flavorful broth enhanced with garlic, tomatoes, and dried herbs. Perfect for a comforting, nutritious meal that’s quick and easy to prepare using your Instant Pot.
Ingredients
Units
Scale
Meat and Oil
- 1 1/2 lb. beef stew meat, trimmed of excess fat
- 1 tablespoon avocado oil or olive oil
Vegetables
- 1 medium yellow onion, diced
- 1 lb. potatoes, cut into 1/2-inch cubes, skin on (Red, Yukon Gold, or Russet)
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cloves garlic, peeled and minced
- 1 cup frozen green beans (or fresh green beans cut and trimmed into 1-inch pieces)
- 1 cup frozen peas
Other Ingredients
- 1 (14-ounce) can diced tomatoes, with their liquid
- 4 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Instructions
- Sauté the Beef: Select ‘Saute’ on the Instant Pot. Add 1 tablespoon of oil to the bottom of the pot. When the oil starts to shimmer, add half of the beef stew meat, season with a little salt and pepper, and cook for 2-3 minutes until browned. Flip the meat pieces to brown all sides. Transfer the browned meat to a plate. Repeat this process with the remaining beef and oil. Press ‘Cancel’ once all the meat is browned, then return all the beef to the Instant Pot.
- Add Vegetables and Broth: Add the diced onion, cubed potatoes, sliced carrots, sliced celery, minced garlic, canned diced tomatoes with their liquid, beef broth, dried thyme, and Italian seasoning into the Instant Pot. Stir well to combine.
- Pressure Cook: Lock the Instant Pot lid into place and set the vent valve to the ‘sealing’ position. Select the high-pressure cooking mode and cook for 20 minutes.
- Natural Pressure Release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully turn the vent valve to the ‘venting’ position to release any remaining pressure, then press ‘Cancel’.
- Cook the Green Beans and Peas: Select the ‘Saute’ setting again. Add the frozen green beans and frozen peas to the soup and cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
- Season and Serve: Taste the soup and season with additional salt and pepper as needed. Serve hot for a comforting, nutritious meal.
Notes
- You can substitute fresh green beans cut into 1-inch pieces for the frozen green beans if preferred.
- Use low-sodium beef broth to control the salt content and adjust seasoning to your taste.
- Browning the beef in two batches helps get a better sear without overcrowding the Instant Pot.
- Letting the pressure release naturally for 10 minutes helps retain moisture and tenderness in the beef.
- This soup keeps well in the fridge for up to 3 days and freezes perfectly for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
