Description
Hearty and flavorful Instant Pot Vegetable Beef Soup featuring tender diced beef, fresh vegetables, and a savory broth, perfect for a comforting and nourishing meal made quickly using pressure cooking.
Ingredients
Scale
Beef and Seasoning
- 1 pound diced beef (stew meat)
- 1/2 teaspoon garlic powder (to season the beef – omit if using leftover pot roast)
- Salt and pepper to taste
- Cooking spray or olive oil (for browning)
Vegetables
- 1/2 medium yellow onion, diced
- 2 celery stalks, diced
- 1 cup diced carrots
- 2 cups diced potatoes
- 2 cups frozen corn kernels
- 1 cup frozen green beans
Liquids and Herbs
- 4 1/2 cups beef broth/stock (or water plus 1 Tablespoon Better Than Bullion Beef Base)
- 1/2 teaspoon dried oregano
- 1 can diced tomatoes, undrained (14.5 ounces)
- 1 bay leaf (remove after cooking)
Instructions
- Preheat the Instant Pot: Spray the Instant Pot insert with cooking spray or lightly grease with olive oil to prepare for browning the meat.
- Brown the Beef: Add the diced beef to the pot and season with garlic powder, salt, and pepper generously. Brown the beef for 3 to 4 minutes to develop flavor.
- Sauté Vegetables: Add diced yellow onion, celery, and carrots to the pot with the beef. Cook them together for 3 to 4 minutes to soften and combine flavors.
- Add Remaining Ingredients: Turn off the Instant Pot. Add beef broth (or water plus beef base), dried oregano, frozen corn kernels, frozen green beans, diced potatoes, diced tomatoes with juices, and the bay leaf.
- Cook Under Pressure: Secure the lid on the Instant Pot, lock it, and set it to manual high pressure for 8 minutes. Note that it will take about 22 minutes for the pot to come to pressure due to the volume of ingredients.
- Release Pressure Naturally: Once the cooking time ends, allow the pressure to release naturally for around 25 minutes. If pressure persists after this time, manually quick release the remaining pressure.
- Finish and Serve: Remove the bay leaf from the soup. Give the soup a good stir and serve warm for a comforting meal.
Notes
- For best flavor, use beef broth or stock rather than plain water.
- Adjust the salt and pepper to taste at the end of cooking as broth and canned tomatoes vary in saltiness.
- To speed up prep, use pre-diced vegetables or frozen diced mixes.
- Leftover pot roast can be used instead of stew meat; omit garlic powder in that case.
- Natural pressure release adds to tenderness and flavor integration.
