Instant Pot Vegetable Beef Soup
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
30 mins
-
Total Time
1 hr 5 mins
-
Servings
16
-
Calories
190 kcal
-
Course
Main Course
-
Cuisine
Italian
Instant Pot Vegetable Beef Soup
Description
This Instant Pot Vegetable Beef Soup incorporates diced beef, fire-roasted tomatoes, potatoes, carrots, spinach, and corn simmered together under pressure for tenderness and flavor infusion. The broth gains depth from Worcestershire sauce, anchovy paste, and pesto, contributing savory umami and herbal tones. Bay leaves, brown sugar, paprika, rosemary, and oregano enrich the flavor profile.
The soup’s texture balances hearty chunks of tender beef and vegetables with fresh spinach added at the end to maintain vibrancy. Cooking in the Instant Pot reduces the overall time while melding the ingredients' flavors in one pot.
Serve the soup hot as a main course or a filling starter. It can be accompanied by crusty bread or a green salad. The recipe is useful for meal prep as it stores well and reheats easily.
Ingredients
- 2 14 ½- ounce can tomato diced, fire-roasted
- 4 cups beef broth
- 1 onion diced, large
- 1 pound potato small
- 1 pound carrot
- ¼ cup pesto
- 2 tablespoons Worcestershire sauce
- 2 teaspoons anchovy paste
- 2 large bay leaves
- 1 tablespoon brown sugar
- 1 tablespoons oregano
- 1 tablespoon rosemary finely chopped fresh
- 2 teaspoons paprika mild
- 1-2 teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 2 pounds lean stew beef or lean chuck roast
- 4 cups spinach fresh baby
- 1 tablespoons rosemary finely chopped fresh
- 2 14 ½- ounce corn super sweet canned or sweet frozen corn
Instructions
- To cook in the Instant Pot:
- Combine beef broth and tomatoes in Instant Pot. Turn settings to sauté high and bring mixture to a boil while prepping other ingredients.
- Dice onion into ¼-inch dice. Cut potatoes in quarters or bite-size pieces if using larger potatoes. Slice carrots into ¼-inch slices. Add onion, potatoes and carrots to Instant Pot.
- Add pesto, Worcestershire sauce, anchovy paste, bay leaves, brown sugar, oregano, rosemary, paprika, salt and pepper to mixture in the Instant Pot.
- Cut beef into ½-inch pieces, discarding excess fat. Add meat to pot with other ingredients and stir.
- Place lid on the instant Pot, make sure the vent nozzle is in the non-venting position, set to”pressure cook - high“ and set timer for 25 minutes.
- Carefully release steam manually using the valve on top. When pressure is completely released, remove the lid.
- Coarsely chop spinach. Add to hot soup and stir until slightly wilted.
- Add fresh chopped rosemary and corn. Stir to combine. Serve and enjoy!
To make soup in the oven:
- Preheat oven to 300˚F. Combine all ingredients (prep as instructed above) in a large Dutch oven. Bring to a boil on the stove top then cover and place in the oven for 4 ½-5 hours or until carrots and potatoes are very tender. When finished, remove from oven and add fresh rosemary and corn. Stir well. Serve and enjoy!
Notes
- Use lean stew beef or chuck roast trimmed of excess fat for the best balance of tenderness and flavor.
- Manually release the Instant Pot pressure carefully to avoid accidents and ensure doneness.
- Chop spinach coarsely and add just before serving to keep its color and texture bright and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 591mg | 25% |
| Potassium | 531mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5565IU | 111% |
| Vitamin C | 11mg | 12% |
| Calcium | 58mg | 6% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
