Description
This Instant Pot Vegetable Beef Soup is a hearty and comforting meal packed with tender beef, fresh vegetables, and savory herbs. Perfect for a quick weeknight dinner, this recipe uses the Instant Pot to achieve rich flavors and tender textures in under an hour. Loaded with potatoes, carrots, celery, green beans, and peas, it’s a nutritious and filling soup that’s simple to prepare and perfect for any season.
Ingredients
Scale
Beef and Oil
- 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 will work)
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cloves garlic, peeled and minced
- 1 cup frozen green beans (may substitute 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
- Prepare Instant Pot and Brown Meat: Select the ‘Saute’ function on the Instant Pot. Add 1 tablespoon of oil, and when it shimmers, add half of the seasoned beef stew meat. Brown the meat for 2-3 minutes per side until all sides are nicely seared.
- Brown Remaining Meat: Transfer the browned meat to a plate. Add remaining oil if needed and repeat the browning process with the rest of the beef. Press ‘Cancel’ on the Instant Pot once all meat has been browned, then return all beef back to the pot.
- Add Vegetables and Seasonings: Add diced onion, cubed potatoes, sliced carrots, celery, minced garlic, canned diced tomatoes with liquid, beef broth, dried thyme, and Italian seasoning to the Instant Pot. Stir all ingredients to combine.
- Pressure Cook the Soup: Lock the lid in place and ensure the vent valve is set to ‘sealing.’ Cook on high pressure for 20 minutes to tenderize the beef and vegetables and develop deep flavors.
- Natural Pressure Release: Allow a natural release for 10 minutes to let the soup finish cooking gently before manually flipping the valve to ‘venting’ to release any remaining pressure.
- Add Frozen Vegetables and Finish Cooking: Press ‘Cancel,’ then select the ‘Saute’ setting again. Add the frozen green beans and peas, cooking for 5-6 minutes until tender and heated through.
- Season and Serve: Taste the soup and season with additional salt and pepper as desired before serving hot.
Notes
- For best results, trim excess fat off the beef to avoid greasy soup.
- You can substitute fresh green beans for frozen; just increase saute time slightly.
- If you like a thicker soup, reduce broth slightly or mash some potatoes in the pot.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
- Feel free to add other vegetables like corn or bell peppers when adding frozen veggies.
