Instant Pot Vegetable Beef Soup Recipe
This Instant Pot beef soup is made with beef stew meat, frozen vegetables, and potatoes, and cooked in the Instant Pot in under an hour!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 onion diced
- 1 medium Yukon Gold potato scrubbed and diced (about 12 ounces of diced potato)
- 3 celery stalks diced
- 2 tablespoons fresh thyme
- 1 tablespoon tomato paste
- 1 14.5-ounce can canned diced tomatoes
- 1 quart low-sodium vegetable broth
- 2 cups mixed frozen veggies
Instructions
- Add the olive oil to an Instant Pot and set it to "Sauté." Season the beef with salt and pepper. Once the oil is shimmering, add the beef and brown on all sides, cooking for 10 minutes total.
- Remove the beef with a slotted spoon and set aside. Add the onion, potato, celery, and thyme and cook for 5 minutes, or until the vegetables start to soften. Season with salt and pepper.
- Add the tomato paste and cook for 1 minute, or until it starts to caramelize on the bottom of the pot. Deglaze the pot with vegetable broth and cook for 2 minutes.
- Add the diced tomatoes, vegetable broth, and reserved beef to the pot and bring to a simmer. Once it reaches a simmer, hit "Cancel," then add the Instant Pot lid with the vent set to "Sealing."
- Set to cook at high pressure for 25 minutes. When the cooking time is up, let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Remove the lid.
- Set the Instant Pot back to “Sauté.” Add the frozen vegetables and let them cook for 5 minutes, or until heated through. Season to taste and serve.
Notes
- My Top Tip: Reduce the Instant Pot pressure naturally. Try not to force the sealing valve open immediately. Opening the vent right after the cooking time is up could make the beef taste tough.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium heat until warmed through, or in the microwave for 1–2 minutes, stirring occasionally.
- Freezing: Transfer the soup into freezer-safe containers, leaving about an inch at the top of each for expansion in the freezer. The soup will last in the freezer for up to 3 months. Defrost overnight in the fridge, then reheat on the stove over medium heat until warmed through.
Nutrition
Calories: 218kcal | Carbohydrates: 20g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 499mg | Potassium: 659mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3324IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 3mg
QR code
Scan code to view the full recipe on your phone.
