Instant Pot Vegetable Beef Soup
User Reviews
5.0
3 reviews
Excellent
Instant Pot Vegetable Beef Soup
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Instant Pot Vegetable Beef Soup is delicious and hearty soup using fresh, frozen, and even canned ingredients that is made in a little over an hours time. This soup is both gluten and dairy free and is high in protein and lower in carbs. This beef soup makes for a hearty lunch or dinner on a cold day.
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Ingredients
- 1 tablespoon grapeseed oil
- 2 lbs beef stew meat
- 1 tablespoon Montreal Steak Seasoning
- 2 Russet potatoes peeled and diced
- 1 cup carrots peeled and sliced
- 6 stalks celery diced
- 1 onion diced
- 3 cloves garlic
- 1 tablespoon dried parsley
- 1 cup green beans chopped into bite-sized pieces
- 1 15 oz. can of diced tomatoes
- ½ cup frozen green peas
- ½ cup frozen corn
- ½ cup chopped white mushrooms optional
- 64 oz. beef broth
- salt and pepper to taste
Instructions
- Turn the Instant Pot on to “Saute” setting. Add the grapeseed oil and the stew beef.
- Sprinkle the Montreal Steak Seasoning on top of the beef. Mix well and cook for 5 minutes until most pieces of beef are browned.
- Pour ¼ cup of the beef broth in the Instant Pot to “deglaze” the bottom of the pot.
- Then, add in the potatoes, carrots, celery, onions, and garlic. Cook for 5 minutes.
- Turn off the Instant Pot and add the parsley, green beans, the diced tomatoes, frozen green peas, green corn, mushrooms, and the remaining beef broth. Give the soup a stir.
- Place the lid on the Instant Pot making sure the valve is set to “seal”. Press the "soup" setting. Set for 15 minutes*. Once done cooking, and the timer beeps. Let the soup do a natural rest for 40 minutes until the pressure pin drops. Carefully, remove the lid and give the soup a stir.
- Season with salt and pepper and ladle into bowls.
Notes
- *The Instant Pot will take about 20-30 minutes to get to pressure before the timer begins to count down.
- You can carefully do a quick release pressure at the 20 minute resting mark if you are in a hurry.
- Broth - 64 oz. of broth equals 2 32 oz. cartons of broth.
Instant Pot -
*The Instant Pot will take about 20-30 minutes to get to pressure before the timer begins to count down. In a hurry? You can carefully do a quick release pressure at the 20 minute resting mark if you are in a hurry.
- *The Instant Pot will take about 20-30 minutes to get to pressure before the timer begins to count down.
- In a hurry? You can carefully do a quick release pressure at the 20 minute resting mark if you are in a hurry.
- Stove top - Don't own an Instant Pot but would like to make this on the stove top. Follow steps 1-5 just as you would cook it on the stove top--cooking on medium heat. Then bring the soup up to a boil and reduce to a simmer--simmer for at least 1 hour until meat is tender. Add additional time if necessary. Season and serve.
Nutrition Information
Show Details
Serving
1cup
Calories
225kcal
(11%)
Carbohydrates
16g
(5%)
Protein
25g
(50%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
56mg
(19%)
Sodium
807mg
(34%)
Potassium
823mg
(24%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2344IU
(47%)
Vitamin C
14mg
(16%)
Calcium
68mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 225kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 807mg | 34% |
| Potassium | 823mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2344IU | 47% |
| Vitamin C | 14mg | 16% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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