Instant Pot Vegetable Beef Soup
User Reviews
5
Instant Pot Vegetable Beef Soup
Description
Instant Pot Vegetable Beef Soup starts by browning beef stew meat in olive oil using the sauté function, which builds flavor. Adding diced carrots, potatoes, onion, and garlic softens the vegetables and complements the beef. Broth is added to deglaze the pan, preventing burn notices during pressure cooking.
The soup includes canned diced tomatoes with their juice, frozen green beans, and corn, which provide texture and natural sweetness. Worcestershire sauce and Italian seasoning contribute umami and herbaceous notes. Salt and cracked black pepper season throughout.
After sealing and pressure cooking for 8 minutes, letting the pressure release naturally enhances tenderness. Fresh chopped parsley stirred in before serving lifts the dish with a mild, fresh aroma. The soup can be served as a filling lunch or dinner.
This recipe is adaptable to various vegetables as preferred. Using stew meat or chuck roast cut into pieces works interchangeably. Properly deglazing the pot after sautéing prevents burning and ensures smooth cooking.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat
- 3 medium carrot diced
- 2 large russet potato peeled and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 5 cups beef broth
- 14 ounces diced tomatoes canned
- 12 ounces green beans frozen
- 12 ounces corn frozen
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper cracked
- ¼ cup parsley fresh chopped
Instructions
- Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Add the beef and cook until browned on all sides. Stir in the carrots, potatoes, onion and garlic, and cook until onions begin to soften, about 5 minutes.
- Add the broth to the pot and deglaze the bottom of the pan. Scrape the bottom of the pan well or you will get a burn notice when pressure cooking.
- Add the tomatoes (with juice), green beans, corn, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine.
- Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 8 minutes.
- Let the pressure release naturally for 15 minutes before opening the quick release valve.
- Add the parsley to the pot, stir well to combine, taste, and add additional salt or pepper, if desired.
- Serve hot.
Notes
- Use store-bought stew meat or cut your own from chuck roast into bite-sized pieces.
- Deglaze the pot well with broth to avoid burn notices during pressure cooking.
- Feel free to swap or omit vegetables to suit your preferences as this recipe is very flexible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 1181mg | 49% |
| Potassium | 1211mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4337IU | 87% |
| Vitamin C | 24mg | 27% |
| Calcium | 96mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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