This instant pot vegetable beef soup recipe is made entirely in one of the hottest kitchen tools, an instant pot. Pressure cooking results in a flavorful soup with tender and juicy chunks of beef. Bonus, stovetop instructions included
Ingredients For Instant Pot Vegetable Beef Soup Recipe
1.5 pound Stew beef cut into bite size cubes
2 tablespoon Olive oil
1 teaspoon Garlic salt
1 teaspoon Black pepper
1 Medium onion diced
1 Rib celery thinly sliced
5 cup Beef stock
2 tablespoon Worcestershire sauce
15 ounce 1 can italian seasoned diced tomatoes
1 tablespoon Tomato paste may use additional to taste at the end of cooking
12 ounce 1 bag frozen mixed vegetables thawed
0.5 inch 2 medium russet potatoes peeled and cut into cubes
1 Bay leaf
1 tablespoon Sugar or alternative sweetener of choice
1 teaspoon Dry italian seasoning
0.5 teaspoon Crushed red pepper flakes optional
2 tablespoon Chopped fresh parsley
Nutrition value
608
calories per serving
41 g Fat52 g Protein8 g Carbs2 g FiberOther
Current Totals
41 g Fat
52 g Protein
8 g Carbs
2 g Fiber
MacroNutrients
Carbs
8 g
Protein
52 g
Fiber
2 g
Fats
Fat
41 g
Vitamins & Minerals
Calcium
58 mg
Iron
7 mg
Vitamin A
406 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
49 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
76 mg
Manganese
0 mg
Phosphorus
501 mg
Selenium
30 mcg
Zinc
11 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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