Description
A hearty and comforting Instant Pot Vegetable Beef Soup loaded with tender beef stew meat, potatoes, carrots, celery, and a medley of green beans and peas. This easy one-pot meal combines savory herbs and low-sodium beef broth to create a nutritious and flavorful soup perfect for any season.
Ingredients
Scale
Meat
- 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)
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cloves garlic, peeled and minced
- 1 cup frozen green beans (or 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
- Brown the Beef: Select the ‘Saute’ function on the Instant Pot. Add 1 tablespoon of oil and heat until shimmering. Season half of the beef cubes with salt and pepper and brown them in the pot for 2-3 minutes on each side. Remove and repeat with the remaining beef. Press ‘Cancel’ after all beef is browned.
- Add Vegetables and Broth: Return the browned beef to the Instant Pot. Add diced onion, cubed potatoes, sliced carrots, celery, minced garlic, diced tomatoes with liquid, beef broth, dried thyme, and Italian seasoning. Stir well.
- Pressure Cook: Lock the lid into place and set the valve to ‘sealing’. Cook on high pressure for 20 minutes.
- Release Pressure: Allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully move the valve to ‘venting’ to release any remaining pressure. Press ‘Cancel’.
- Cook Green Beans and Peas: Select ‘Saute’ again and add the frozen green beans and peas. Cook for 5-6 minutes until tender, stirring occasionally.
- Season and Serve: Taste the soup and season with additional salt and pepper as needed. Serve hot and enjoy.
Notes
- For a thicker soup, mash some of the potatoes after cooking.
- Substitute other vegetables like corn or spinach as desired.
- Use fresh green beans instead of frozen if preferred, adding during the last cooking step.
- Adjust seasoning to taste, especially salt depending on broth saltiness.
- Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
