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
Scale
- 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