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–+ servings
Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup for Cozy Nights In

Enjoy Instant Pot Vegetable Beef Soup, a quick and easy comfort dish packed with nutrients and flavor for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Feel free to substitute with your favorite cooking oil.
  • 1 pound Stewing Beef Chuck roast is recommended for optimal tenderness.
  • 1 Yellow Onion Shallots work as a fine alternative.
  • 3 stalks Celery Consider adding root vegetables for extra depth.
  • 4 cloves Garlic Minced; garlic powder can substitute.
  • 2 medium-sized Yukon Gold Potatoes Chopped; russets or red potatoes are great alternatives.
For Flavor
  • 1 teaspoon Italian Seasoning Individual dried herbs can stand in.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Pepper Essential for seasoning.
For the Soup
  • 1 can Diced Tomatoes 796 mL; fresh tomatoes can work beautifully.
  • 4 cups Beef Broth Use vegetable broth for a lighter option.
  • 750 grams Mixed Frozen Vegetables Fresh or canned can be added post-cooking.
For Garnish
  • Fresh Parsley Optional, adds a touch of color.

Equipment

  • Instant Pot

Method
 

Step‑by‑Step Instructions
  1. Turn your Instant Pot to sauté mode and add olive oil. Once hot, add stewing beef and brown for 4-5 minutes.
  2. Add diced yellow onion and sauté for 2-3 minutes until translucent. Then add chopped celery and minced garlic, sautéing for another 1-2 minutes.
  3. Layer in chopped Yukon Gold potatoes, Italian seasoning, salt, and pepper. Follow with diced tomatoes and beef broth, stirring gently.
  4. Add mixed frozen vegetables, seal the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
  5. After cooking, perform a quick release. Open lid, stir, check seasoning, and adjust if necessary before serving.
  6. Serve hot, garnished with fresh parsley if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 700IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

This soup is freezer-friendly and can be stored in airtight containers for quick meals.

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