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Instant Pot Vegetable Beef Soup Recipe

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This hearty Instant Pot Vegetable Beef Soup combines tender beef stew meat with a medley of fresh and frozen vegetables in a flavorful broth. Ready in just 45 minutes, this comforting soup is perfect for weeknight dinners, featuring potatoes, carrots, celery, and green beans, all cooked quickly under pressure to lock in rich tastes and textures.

Ingredients

Beef and Cooking Fat

  • 1 ½ lb. beef stew meat, trimmed of excess fat
  • 1 tablespoon avocado oil or olive oil

Vegetables

  • 1 medium yellow onion, diced
  • 1 lb. potatoes, cut into ½-inch cubes, skin on (Red, Yukon Gold, or Russet)
  • 3 medium carrots, peeled and sliced
  • 2 ribs celery, sliced
  • 4 cloves garlic, peeled and minced
  • 1 cup frozen green beans (or fresh green beans cut and trimmed into 1-inch pieces)
  • 1 cup frozen peas

Liquids and Seasonings

  • 1 (14-ounce) can diced tomatoes, with their liquid
  • 4 cups low-sodium beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Sauté the Beef: Select ‘Sauté’ on the Instant Pot. Add 1 tablespoon of oil to the pot and wait until it starts to shimmer. Add half of the beef stew meat, seasoned lightly with salt and pepper, and cook for 2-3 minutes until browned on all sides. Flip as needed for even browning.
  2. Brown Remaining Beef: Transfer the browned beef to a plate. Repeat the browning process with the remaining beef and a little more oil if needed. Once all beef is browned, press ‘Cancel’ to stop sautéing, and return all meat to the Instant Pot.
  3. Add Vegetables and Broth: Add diced onion, cubed potatoes, sliced carrots, celery, minced garlic, diced tomatoes with liquid, beef broth, dried thyme, and Italian seasoning to the pot. Stir well to combine ingredients.
  4. Pressure Cook: Lock the Instant Pot lid in place and set the vent valve to the ‘Sealing’ position. Cook on high pressure for 20 minutes to tenderize the beef and vegetables and meld flavors.
  5. Natural Pressure Release: Allow the pot to naturally release pressure for 10 minutes after cooking, then carefully move the valve to ‘Venting’ to release any remaining pressure.
  6. Cook Frozen Vegetables: Press ‘Cancel’ then select ‘Sauté’ again. Add the frozen green beans and peas to the pot, cooking for an additional 5-6 minutes until the vegetables are tender but not mushy.
  7. Final Seasoning and Serve: Taste the soup and adjust salt and pepper as desired. Serve hot for a warming meal.

Notes

  • For best flavor and texture, trim excess fat from the beef stew meat before browning.
  • You can substitute fresh green beans if preferred; just cut and trim them into 1-inch pieces.
  • The potatoes can be left unpeeled to add texture and nutrition.
  • If you do not have low-sodium beef broth, reduce added salt accordingly.
  • Allowing the natural release during pressure cooking helps maintain tenderness and moisture in the beef.
  • This soup stores well and tastes even better the next day. Refrigerate leftovers in an airtight container for up to 3 days.
  • For a thicker broth, remove the lid after sautéing the frozen vegetables and simmer to reduce the liquid to your desired consistency.

Find it online: https://glowcooks.com/instant-pot-vegetable-beef-soup-recipe/