Name: Instant Pot Vegetable Beef Soup Recipe
Total time: 38 min
Yield: 6
Cuisine: American

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

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Copper

Magnesium

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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

How to make Instant Pot Vegetable Beef Soup Recipe

Melissas Southern Style Kitchen

Crawler

American

<p>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</p>

Stew beef cut into bite size cubes

Olive oil

Garlic salt

Black pepper

Medium onion diced

Rib celery thinly sliced

Beef stock

Worcestershire sauce

1 can italian seasoned diced tomatoes

Tomato paste may use additional to taste at the end of cooking

1 bag frozen mixed vegetables thawed

2 medium russet potatoes peeled and cut into cubes

Bay leaf

Sugar or alternative sweetener of choice

Dry italian seasoning

Crushed red pepper flakes optional

Chopped fresh parsley

Turn instant pot to the saute setting and drizzle with olive oil. Add stew beef to pot and season with garlic salt and black pepper. Brown on all sides for about 4-5 minutes total.

step 1

Add onion and celery. Cook for 2-3 minutes to soften. Turn off instant pot.

step 2

To the pot add remaining ingredients reserving parsley for the end of cooking. Stir until combined. Place lid on top, lock it and set to manual high pressure for 20 minutes. (it takes longer to come to pressure with this amount of ingredients).

step 3

After cooking time is complete allow pressure to release naturally for 10 minutes then use quick release.

step 4

Mix in parsley and serve with garlic bread or corn bread.

step 5