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Two bowls of chunky veggie soup garnished with parsley with one bowl in focus.
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5 from 7 votes

Vegetable Beef Soup

This vegetable beef soup is made in the Instant Pot and tastes like it's been slow cooking all day! Made with frozen veggies and beef stew meat!
Course Soup
Cuisine American
Diet Diabetic, Gluten Free, Low Calorie
Prep Time 15 minutes
Cook Time 50 minutes
Pressure Release 15 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 218kcal
Author Yumna Jawad

Ingredients

  • 1 tablespoon olive oil
  • 1 pound cubed beef stew meat
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 1 onion diced
  • 1 medium 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 diced tomatoes
  • 1 quart vegetable broth
  • 2 cups mixed frozen veggies

Instructions

  • Add olive oil to an instant pot and set to ‘sauté’. Season beef with salt and pepper. Once the oil is shimmering, add the beef and brown on all sides, cooking for 10 minutes total.
  • Remove beef with a slotted spoon and set aside. To the same pot, add onion, potato, celery and thyme and cook for 5 minutes, or until the vegetables start to soften. Season with salt and pepper.
  • Add tomato paste and cook for 1 minute, or until it starts to caramelize on the bottom of the pot. Deglaze with the vegetable broth and cook for 2 minutes.
  • Add 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 manual release any remaining pressure. Remove the lid.
  • Set the instant pot back to “sauté”. Add the frozen vegetables and let cook for 5 minutes, or until heated through. Season to taste and serve.

Notes

Tip: Make a double batch of this beef soup to store in the freezer for nights when you don't have anything planned for dinner. 

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