Looking for a hearty, wholesome meal that’s ready in no time? Look no further than this Instant Pot Vegetable Beef Soup! This classic comfort food is elevated to a new level with the power of the Instant Pot, delivering rich, deep flavors in just 30 minutes. Whether you’re a busy parent, a meal prep enthusiast, or someone who loves a good winter warmer, this recipe checks all the boxes.

Why You’ll Love This Recipe

• Quick Cooking Time: Unlike traditional stovetop or slow cooker methods, this instant pot vegetable beef soup recipe is ready in under 30 minutes, perfect for weeknight meals.
• Tender Beef Every Time: The pressure cooking function of the Instant Pot ensures your beef is perfectly tender, no matter the cut.
• Loaded with Vegetables and Nutrition: Packed with fresh veggies and lean beef, this instant pot vegetable beef soup is as nourishing as it is delicious.
• Budget-Friendly: Made with pantry staples and affordable cuts of beef, this meal is easy on the wallet.
• Perfect for Meal Prep: Make a big batch and enjoy it all week long. It freezes beautifully too!

Instant Pot Model Recommendations and Meal Prep Containers

Ingredients for this Instant pot vegetable beef soup

For the Soup:

• Beef: 2 lbs beef stew meat (chuck roast works great too)
• Vegetables:
• 3 medium carrots, peeled and sliced
• 3 celery stalks, diced
• 1 large onion, chopped
• 3-4 medium potatoes, cubed
• 2 cloves garlic, minced
• Pantry Staples:
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• 2 bay leaves (optional)
• Fresh parsley or thyme for garnish

Tools You’ll Need:

• Instant Pot
• Cutting Board
• Chef’s Knife
• Vegetable Chopper/Dicer
• Measuring cups and spoons

Step-by-Step Instructions

1. Prep Ingredients:

• Chop the onion, slice the carrots, dice the celery, and cube the potatoes. Mince the garlic. (Pro tip: Use a chef’s knife set for easy prep!)

2.Sauté the Beef:

• Turn on the “Sauté” function on your Instant Pot. Add a tablespoon of olive oil and brown the beef in batches until nicely seared. Remove the browned beef and set aside.

3.Sauté Vegetables:

• In the same pot, add another tablespoon of oil if needed, then sauté the onions and garlic until fragrant. Add the carrots and celery and cook for 2-3 minutes.

4. Add Seasonings:

• Stir in the thyme, paprika, salt, and pepper. Cook for 1 minute to allow the spices to bloom.

5. Assemble the Soup:

• Add the browned beef, diced tomatoes, beef broth, potatoes, and bay leaves to the pot. Stir gently to combine.

6. Pressure Cook:

• Secure the lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” mode at high pressure for 10 minutes, followed by a 10-minute natural release.

7. Finish and Serve:

• After the natural release, open the lid and remove the bay leaves. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or thyme.

Digital Meat Thermometer for checking beef doneness

Expert Tips for the Perfect Soup

• Best Cuts of Beef: Chuck roast or beef stew meat is ideal for this recipe because they become tender under pressure.
• Properly Sear Meat: Don’t skip the sauté step—it’s key for achieving rich flavor.
• Vegetable Sizes: Cut veggies into bite-sized pieces so they cook evenly and quickly.
• Storage and Freezing: Cool the soup completely before refrigerating or freezing. It keeps for up to 5 days in the fridge and 3 months in the freezer. Use food storage containers for freshness.

Variations and Substitutions

• Low-Carb Version: Omit the potatoes and add extra veggies like zucchini, green beans, or bell peppers.
• Gluten-Free: Ensure your broth and seasonings are gluten-free.
• Beef Alternatives: Try ground beef, turkey, or chicken for a different twist.
• Spice it Up: Add chili flakes or a diced jalapeño for a spicy kick.

Nutritional Information

This hearty soup is rich in protein from the beef and packed with vitamins and minerals from the vegetables. It’s a complete, balanced meal in one pot.

• Serve with a slice of crusty bread for dipping. (Pro tip: Use a bread maker for fresh homemade bread!)
• Pair with a side salad for a light and satisfying meal.

Soup Bowls and Serving Set

FAQ Section

• Can I use frozen beef?
• Yes! Frozen beef works well in the Instant Pot. Simply add 5 extra minutes to the pressure cook time.
• How long does this soup keep?
• This soup keeps for up to 5 days in the fridge and 3 months in the freezer.
• Can I double the recipe?
• Yes! Simply double all ingredients. Cooking time remains the same.
• What if I get a burn notice?
• Ensure there’s enough liquid (at least 2 cups for a 6-qt pot) and deglaze thoroughly after browning the beef.
• Can I make this in a slow cooker instead?
• Yes—brown the beef and cook the veggies in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Conclusion

This Instant Pot Vegetable Beef Soup is a game-changer for busy households and soup lovers alike. With its quick cooking time, hearty flavors, and versatility, it’s a recipe you’ll come back to again and again. Pair it with a side of fresh bread for the ultimate comfort meal.

Instant Pot Cookbook Recommendations

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