Instant Pot Vegetable Beef Soup
This Instant Pot Vegetable Beef Soup is a hearty, comforting soup made easy thanks to frozen veggies - it's the perfect dump dinner!
Servings: 6 servings
Calories: 381kcal
Ingredients
- 1 tbsp olive oil
- 1 lb stewing beef
- 1 yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 medium-sized Yukon gold potatoes, chopped
- 1 tsp Italian seasoning
- 1 tsp each salt & pepper
- 1 (796mL) can diced tomatoes
- 4 cups beef broth
- 1 (750g) bag mixed frozen vegetables
- Fresh parsley, for garnish
Instructions
- Turn Instant Pot to saute mode, then add olive oil. Once oil is hot, saute beef until browned, then add in onion, sauteing for 2-3 minutes.
- Add in remaining ingredients in the order in which they are listed, except for parsley. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Serve in large bowls, garnishing with parsley if desired, then serve and enjoy.
Video
Notes
Thicken the soup using a flour slurry or blend up some of the soup using an immersion blender.
Store the leftovers in the fridge for 3-4 days. Reheat on the stovetop over medium-high heat or in the microwave for 2-3 minutes.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 381kcal | Carbohydrates: 35g | Protein: 22g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 738mg | Potassium: 1122mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6593IU | Vitamin C: 38mg | Calcium: 119mg | Iron: 5mg