Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup

from apinchofhealthy.com
73 min
8 servings

Instant Pot vegetable beef soup is a hearty and easy dinner that the whole family will love!

Ingredients

  • 1 pound diced beef ((package will often say stew meat))
  • 1/2 teaspoon garlic powder ((to season the beef - omit if using leftover pot roast))
  • 1/2 medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 cup diced carrots
  • cooking spray or olive oil
  • 4 1/2 cups beef broth/ stock ((OR I often used water, plus 1 Tablespoon Better Than Bullion Beef Base))
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups frozen corn kernels
  • 1 cup frozen green beans
  • 2 cups diced potatoes
  • 1 can diced tomatoes, undrained ((14.5 ounces))
  • 1 bay leaf ((remove after cooking is complete))

Directions

  1. 1

    Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).

  2. 2

    Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.*

  3. 3

    Add the onions, celery and carrots, and cook another 3 to 4 minutes.

  4. 4

    Turn off the pot, and add all other ingredients.**

  5. 5

    Put on the lid, lock it and set to manual high pressure for 8 minutes. (It will take a while to come to pressure with such a full pot, FYI. Mine took 22 minutes.).

  6. 6

    After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. If your pot is still pressurized at 25 minutes, go ahead and quick release any remaining pressure.

  7. 7

    Remove bay leaf, and serve.