Instant Pot Beef Vegetable Soup
Instant Pot beef & vegetable soup is hearty, healthy, & easy, too! Using your electric pressure cooker to make soup is easier than you think!
Servings: 6 servings
Calories: 310kcal
Cost: $13.31 or $2.22 per serving
Ingredients
- 1 tbsp avocado oil
- 1 lb beef stew meat cut in 1 inch cubes
- 1 yellow onion diced
- 1 lb potatoes diced in 1 inch cubes
- 4 medium carrots chopped
- 3 celery sticks chopped
- 5 cloves garlic minced
- 3 cups chopped vegetables of choice (see notes)
- 15 oz can diced tomatoes undrained
- 2 tbsp Worchestershire sauce
- 4 cups low sodium beef broth
- 1 tbsp fresh thyme
- 2 tbsp fresh rosemary minced
- 1 tsp dry oregano
- ¼ tsp black pepper
Instructions
- Add the avocado oil to your Instant Pot, and hit "saute". When the oil is heated, brown the beef stew meat, stirring occasionally, until the beef is browned on the outside but still raw on the inside.
- Hit "cancel". Add all the remaining ingredients to your Instant Pot, except for any frozen vegetables you may be using.
- Close the lid and set the steam knob to the "sealing" position. Press "manual" and set the cooking time to 20 minutes. Hit "manual" again to begin pressure cooking. It will take a long time (about 20-25 minutes) for your Instant Pot to pressurize, so expect about 40-45 minutes until it's completely done cooking.
- Once it's done cooking, allow it to sit for 5 minutes with the steam knobbing on the "sealing" position. After 5 minutes, release the steam by moving the knob to the "venting" position. Add in any frozen vegetables (if using), and stir until mixed evenly.
- Serve now, or cool and freeze for later in an airtight container!
Video
Notes
*** Use any vegetables you have on hand, fresh or frozen. Bell peppers, mushrooms, green beans, squash, zucchini, fresh tomatoes, and frozen peas all work great. If using frozen vegetables, add them on step 4.
Nutrition
Calories: 310kcal