Instant Pot Beef and Vegetable Soup

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Inactive time

    25 mins

  • Total Time

    1 hr 10 mins

  • Servings

    6

  • Calories

    296 kcal

  • Course

    Soup

  • Cuisine

    American

Instant Pot Beef and Vegetable Soup

This Instant Pot beef and vegetable soup is healthy and simple to make in your electric pressure cooker. The stewing beef comes out so tender!

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Ingredients

Servings
  • 1 pound stewing beef cut into small (3/4-1" pieces)
  • 3 medium carrots peeled & sliced
  • 3 ticks celery chopped
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 cups water
  • 2 large Russet potatoes peeled & diced
  • 1 teaspoon Worcestershire sauce 
  • 1/4 teaspoon Italian seasoning
  • 3/4 cup frozen peas and/or corn optional
  • salt & pepper to taste
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Instructions

  1. Cut the beef into smaller pieces (about 3/4-1" or so cubes) - they will cook faster and be more tender. Season them with salt & pepper. Prep the other ingredients.
  2. Add the olive oil to your Instant Pot (IP) and press the sauté button. Brown the beef on all sides (about 5 minutes total). If you think the IP will be crowded, do this in two batches. Take the meat out and set it aside, and then spoon out most of the excess fat from your IP (leave about 1-2 tablespoons).
  3. Add in the onion and celery and sauté for 4-5 minutes, then stir in the garlic. Ensure any brown bits are scraped up from the bottom of the IP.
  4. Add the meat back into the IP, along with the carrots, potatoes, broth, water, Worcestershire sauce, and Italian seasoning.
  5. Close the lid, ensure the valve is on "sealing", and then set the timer to cook on high pressure for 20 minutes. It'll take at least 10 minutes to get up to pressure.
  6. Once the countdown has finished, let the pressure naturally release for 15 minutes, then turn the valve to release the remaining pressure.
  7. Stir in the frozen peas and corn (I just mix the two together, but you can use one or both or neither). They will cook through really fast. Season the soup with extra salt & pepper as needed.

Notes

  • Inactive time indicates the time it takes for the IP to get up to pressure and do a natural pressure release.
  • This is the Instant Pot that I used for this recipe.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition Information

Show Details
Calories 296kcal (15%) Carbohydrates 31g (10%) Protein 23g (46%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 47mg (16%) Sodium 696mg (29%) Potassium 1092mg (31%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 5324IU (106%) Vitamin C 19mg (21%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 296 kcal

% Daily Value*

Calories 296kcal 15%
Carbohydrates 31g 10%
Protein 23g 46%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 47mg 16%
Sodium 696mg 29%
Potassium 1092mg 23%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 5324IU 106%
Vitamin C 19mg 21%
Calcium 72mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

3 reviews
Excellent

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