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5.0 from 3 votes

Instant Pot Vegetable Beef Soup

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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
40 mins
Total Time
1 hr 20 mins
Servings: 10
Calories: 225 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Turn the Instant Pot on to “Saute” setting. Add the grapeseed oil and the stew beef.
  2. Sprinkle the Montreal Steak Seasoning on top of the beef. Mix well and cook for 5 minutes until most pieces of beef are browned.
  3. Pour ¼ cup of the beef broth in the Instant Pot to “deglaze” the bottom of the pot.
  4. Then, add in the potatoes, carrots, celery, onions, and garlic. Cook for 5 minutes.
  5. 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.
  6. 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.
  7. 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

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

% 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.