Instant Pot Beef Vegetable Soup
Instant Pot Beef Vegetable Soup is the ultimate comfort food that warms both body and soul. This hearty soup features tender beef, vibrant vegetables, and a rich broth, making it perfect for busy weeknights or leisurely weekends. With just a few simple steps, you can create a wholesome meal that feels like a warm hug in a bowl. Plus, it’s customizable based on whatever veggies you have on hand!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs beef chuck roast
- 2 medium carrots, chopped
- 2 medium Yukon gold potatoes, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup green beans (fresh or frozen)
- 4 cups low-sodium beef broth
- 1 tsp dried thyme
- 2 bay leaves
Instructions
- Chop all vegetables into bite-sized pieces.
- Set the Instant Pot to 'Sauté' mode and brown the beef chunks in oil for about 5 minutes until nicely colored.
- Add onions and garlic; sauté for another 2 minutes until fragrant.
- Stir in carrots, potatoes, green beans, thyme, bay leaves, and beef broth.
- Seal the lid and set to 'Pressure Cook' on high for 35 minutes.
- Release pressure using the quick release method; remove bay leaves before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Feel free to substitute vegetables based on your preferences or what you have available such as zucchini or kale. Store leftovers in an airtight container for up to three days or freeze for up to three months.