It’s a chilly evening, and you walk into your kitchen, greeted by the cozy aroma of Instant Pot Vegetable Beef Soup simmering away. This dish is like a warm hug in a bowl, with tender beef, vibrant veggies, and a rich broth that wraps around your taste buds like your favorite sweater on a brisk fall day. cozy zucchini soup As you take a moment to inhale the delicious scents wafting through the air, anticipation builds for the hearty meal about to unfold.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make It Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What type of beef works best in this soup?
- Can I make this soup without an Instant Pot?
- How can I thicken my vegetable beef soup?
- 📖 Recipe Card
Remember that time when you tried making soup from scratch and ended up with a kitchen disaster that looked more like science gone wrong? Well, fear not! With this Instant Pot Vegetable Beef Soup recipe, you’ll feel like a culinary genius with minimal effort. meatball and spaghetti soup Perfect for family dinners or cozy nights in, this soup will become your go-to comfort food and leave everyone asking for seconds.
Why You'll Love This Recipe
- This Instant Pot Vegetable Beef Soup is quick to prepare, making weeknight meals a breeze
- The rich flavors meld together beautifully in just one pot
- Its colorful ingredients make it visually appealing while being packed with nutrients
- Plus, it’s versatile – switch out vegetables based on what’s in season or what’s hiding in your fridge!
I still remember the first time I served this soup at my family gathering; everyone devoured it and asked for the recipe right away!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Beef Chuck Roast: Cut into bite-sized cubes; it becomes incredibly tender during cooking.
Carrots: Fresh and vibrant; they add sweetness and color to the soup.
Potatoes: Use Yukon Gold or red potatoes for creamy texture without turning mushy. creamy potato corn chowder.
Celery: Adds crunchiness and depth of flavor; choose firm stalks for best results.
Onion: A staple aromatic; yellow onions work wonderfully here for sweetness.
Garlic: Fresh minced garlic elevates the flavor profile; don’t skimp on it!
Diced Tomatoes: Canned tomatoes bring acidity and brightness to balance flavors.
Beef Broth: Use low-sodium broth for better control over saltiness; homemade is ideal if available.
Bay Leaves: Just two leaves infuse aromatic depth without overwhelming flavors.
Italian Seasoning: A blend of herbs that makes everything taste like home-cooked goodness.
Salt and Pepper: Essential seasonings to enhance all the natural flavors of your ingredients.
Frozen Green Beans (optional): Add these at the end for extra color and nutrition if desired.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Sautéing Aromatics: Start by turning your Instant Pot to the sauté mode. Add olive oil once hot, then toss in chopped onions and minced garlic. Sauté until they become translucent and release their sweet aroma.
Browning the Beef: Add cubed beef chuck roast to the pot. Brown it on all sides for about 5-7 minutes to develop a crust that seals in flavor. Don’t worry if it sticks a little; it’ll add depth later!
Adding Vegetables and Liquids: Stir in chopped carrots, celery, potatoes, diced tomatoes (with juice), beef broth, bay leaves, Italian seasoning, salt, and pepper. Give it a good stir to combine everything evenly.
Pressure Cooking Magic: Secure the lid on your Instant Pot and set it to high pressure for 35 minutes. Make sure the valve is set to sealing! If you hear any hissing sounds—don’t panic! That’s just flavor building.
Naturally Release Pressure : After cooking is complete, allow the pressure to release naturally for 10 minutes before carefully switching to quick release. Once safe to open, remove bay leaves before serving.
Add Finishing Touches : If using frozen green beans, stir them into the soup now and let them heat through for about 5-7 minutes while you admire your masterpiece.
There you have it! A steaming bowl of Instant Pot Vegetable Beef Soup that would make any grandparent proud. Enjoy every spoonful as you bask in its wonderful warmth! For more inspiration, check out this Slow Cooker Coca Cola Meatballs recipe.
Now grab a bowl (and maybe some crusty bread) because dinner is officially served!
You Must Know
- This Instant Pot Vegetable Beef Soup is perfect for cozy nights
- The rich aromas and hearty textures will make your kitchen feel like a warm embrace
- Plus, it’s a fantastic way to clear out your fridge while packing in nutrients and flavor!
Perfecting the Cooking Process
To achieve the best results, start by browning the beef for maximum flavor, then add vegetables, broth, and seasonings. Finish by cooking under pressure to meld flavors beautifully.
Add Your Touch
Feel free to swap in your favorite vegetables or add herbs like thyme or rosemary for extra depth. A splash of Worcestershire sauce can also add a delightful zing!
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to three days. To reheat, warm it on the stove over medium heat until heated through, stirring occasionally.
Chef's Helpful Tips
- For perfect Instant Pot Vegetable Beef Soup, use fresh ingredients for better flavor
- Avoid overcooking vegetables; they should remain tender yet firm
- And remember, let the soup rest before serving for enhanced taste!
Sharing this recipe always brings back memories of family gatherings where everyone eagerly awaited that first steaming bowl of soup. Their smiles made every effort worth it!
FAQ
What type of beef works best in this soup?
Chuck roast or stew meat are ideal choices for tenderness and flavor.
Can I make this soup without an Instant Pot?
Yes, you can simmer it on the stovetop or use a slow cooker instead. slow cooker beef bites. For more inspiration, check out this Slow Cooker Hanukkah Beef Brisket recipe.
How can I thicken my vegetable beef soup?
Add a cornstarch slurry or mashed potatoes for a heartier consistency.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Instant Pot Vegetable Beef Soup
- Total Time: 50 minutes
- Yield: Serves approximately 6
Description
Warm up your evenings with this Instant Pot Vegetable Beef Soup, filled with tender beef, colorful vegetables, and rich flavors. This one-pot wonder is not just easy to make but also a wholesome meal that the whole family will love. Perfect for busy weeknights or a comforting weekend dinner, this soup comes together effortlessly in your Instant Pot, allowing you to savor every spoonful.
Ingredients
- 1 lb beef chuck roast, cut into bite-sized cubes
- 2 medium carrots, chopped
- 2 medium Yukon Gold potatoes, diced
- 2 stalks celery, chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups low-sodium beef broth
- 2 bay leaves
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup frozen green beans (optional)
Instructions
- Set your Instant Pot to sauté mode. Heat olive oil and add onions and garlic; sauté until translucent.
- Add cubed beef and brown on all sides for about 5-7 minutes.
- Stir in carrots, celery, potatoes, diced tomatoes (with juice), beef broth, bay leaves, Italian seasoning, salt, and pepper.
- Secure the lid and set to high pressure for 35 minutes (ensure the valve is sealed).
- After cooking, let pressure release naturally for 10 minutes before quick releasing any remaining pressure. Remove bay leaves.
- If using frozen green beans, stir them in now and let heat through for about 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 4g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
