Name: Instant Pot Vegetable Beef Soup Recipe
Total time: 65 min
Yield: 8
Cuisine: American

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Protein

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Sugar

Calcium

Iron

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Vitamin B6

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Vitamins & Minerals

This instant pot vegetable beef soup is rich, hearty, and packed with tender beef and loads of veggies. this is a from scratch recipe that will taste like you spent hours on, but it's ready in an hour. 

How to make Instant Pot Vegetable Beef Soup Recipe

Karly Campbell

Crawler

American

<p>This instant pot vegetable beef soup is rich, hearty, and packed with tender beef and loads of veggies. this is a from scratch recipe that will taste like you spent hours on, but it's ready in an hour. </p>

Olive oil

Beef stew meat

Medium carrots diced

Large russet potatoes peeled and diced

Medium onion diced

Cloves garlic minced

Beef broth

Canned diced tomatoes

Frozen green beans

Frozen corn

Worcestershire sauce

Italian seasoning

Salt

Cracked pepper

Fresh chopped parsley

Turn the pressure cooker to saute and, once hot, add the olive oil. Add the beef and cook until browned on all sides. Stir in the carrots, potatoes, onion and garlic, and cook until onions begin to soften, about 5 minutes.

step 1

Add the broth to the pot and deglaze the bottom of the pan. Scrape the bottom of the pan well or you will get a burn notice when pressure cooking.

step 2

Add the tomatoes (with juice), green beans, corn, worcestershire sauce, italian seasoning, salt, and pepper to the pressure cooker and stir to combine.

step 3

Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 8 minutes.

step 4

Let the pressure release naturally for 15 minutes before opening the quick release valve.

step 5

Add the parsley to the pot, stir well to combine, and add additional salt or pepper, if desired.

step 6

step 7

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