Instant Pot Vegetable Beef Soup Recipe
Recipe By Melissas Southern Style Kitchen
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
4.2
19 Rating -
Rate
Non Vegdiet
38minstotal
10minsPrep
28minsCook
38m.total
10m.Prep
28m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Instant Pot Vegetable Beef Soup Recipe
- 1/4 pound Stew beef cut into bite size cubes
- 0.33 tablespoon Olive oil
- 0.17 teaspoon Garlic salt
- 0.17 teaspoon Black pepper
- 0.17 Medium onion diced
- 0.17 Rib celery thinly sliced
- 0.83 cup Beef stock
- 0.33 tablespoon Worcestershire sauce
- 2.50 ounce 1 can italian seasoned diced tomatoes
- 0.17 tablespoon Tomato paste may use additional to taste at the end of cooking
- 2 ounce 1 bag frozen mixed vegetables thawed
- 0.08 inch 2 medium russet potatoes peeled and cut into cubes
- 0.17 Bay leaf
- 0.17 tablespoon Sugar or alternative sweetener of choice
- 0.17 teaspoon Dry italian seasoning
- 0.08 teaspoon Crushed red pepper flakes optional
- 0.33 tablespoon Chopped fresh parsley
Nutrition
value
value
608
calories per serving
41 g Fat52 g Protein8 g Carbs2 g FiberOther
Current Totals
- Fat41g
- Protein52g
- Carbs8g
- Fiber2g
MacroNutrients
- Carbs8g
- Protein52g
- Fiber2g
Fats
- Fat41g
Vitamins & Minerals
- Calcium58mg
- Iron7mg
- Vitamin A406mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B61mg
- Vitamin B949mcg
- Vitamin B12< 1mcg
- Vitamin C17mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium76mg
- Manganese< 1mg
- Phosphorus501mg
- Selenium30mcg
- Zinc11mg
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
Recipe By Melissas Southern Style Kitchen