Description
Instant Pot Vegetable Beef Soup is a hearty, nourishing soup made quickly in the Instant Pot with tender beef, colorful vegetables, and a savory broth — perfect for cozy meals and easy meal prep.
Ingredients
- 1.5 lbs lean beef stew meat, cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Turn the Instant Pot to Sauté mode and add olive oil.
- Add the cubed beef and brown on all sides. Remove and set aside.
- Add chopped onion and minced garlic to the pot and sauté until fragrant.
- Return the beef to the pot along with carrots, celery, potatoes, green beans, corn, and diced tomatoes.
- Pour in beef broth to cover the ingredients, then stir in Italian seasoning, bay leaf, salt, and pepper.
- Secure the lid and cook on Manual/Pressure Cook (High) for 20 minutes.
- Let pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.
- Remove the bay leaf, taste, and adjust seasonings if needed.
- Ladle into bowls and garnish with chopped parsley if desired.
Notes
Brown the beef well to develop deep flavor in the broth.Soup can be frozen for 2–3 months for easy future meals.Feel free to add or swap in vegetables like zucchini, peas, or spinach.Use gluten-free broth and seasonings if needed.Serve with crusty bread or salad for a complete meal.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
