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Instant Pot Vegetable Beef Soup

Updated Mar 8, 2021Published Feb 18, 2019 By Julia 3 CommentsThis post may contain affiliate links.

Summary:
This comforting Instant Pot Vegetable Beef Soup has tender chunks of beef and vegetables, simmered in a savory tomato-based broth. It's a great way to use up leftover vegetables, and makes a large number of servings to enjoy throughout the week.
overhead view of vegetable beef soup

Instant Pot Vegetable Beef Soup

5 from 1 vote
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Prep: 30 mins
Cook: 30 mins
Natural Release: 25 mins
Yield: 8 servings

INGREDIENTS

  • 2 pounds beef stew meat (Note 1)
  • 3 medium ribs celery, chopped (Note 2)
  • 3 medium carrots, chopped
  • 1 small onion, chopped
  • 28-ounce can crushed tomatoes
  • 3 cups low sodium beef broth
  • 1.25 cups chopped frozen green beans (Note 3)
  • 1/2 cup frozen corn
  • 1/2 cup frozen green peas
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon each: table salt, ground black pepper, ground thyme

INSTRUCTIONS

  • Cut Beef: If wet, pat beef dry with paper towels. Cut into bite-sized chunks, smaller than 1 inch. Trim off any excess fat. Season with salt and pepper.
  • Brown Beef: Turn on sautรฉ mode on pressure cooker (Note 4) for high heat. Once heated, add olive oil and half of beef chunks, spreading them out. Cook until browned, 3 to 5 minutes per side, then transfer to large plate. Repeat with remaining beef.
  • Cook Vegetables: Add celery, carrots, onions, and thyme to now-empty pot. Cook vegetables for about 5 minutes, stirring occasionally. Stir in crushed tomatoes. Turn off sautรฉ mode.
  • Add Other Ingredients: Return beef to pot, including any liquid collected on plate. Add green beans and beef broth to pot, stirring in with other ingredients.
  • Pressure Cook: Secure and seal lid. Cook at high pressure for 10 minutes, followed by 25 minute natural release. Manually release remaining pressure by gradually turning release knob to venting position.
  • Serve: Uncover, and stir in corn, green peas, and balsamic vinegar. Serve and store leftovers (Note 5).

NUTRITION

Makes 8 Servings
Amount Per Serving (1.5 cups):
Calories 230 (23% from fat) ย 
Total Fat 6g 9%
ย ย ย Saturated Fat 1g 7%
Cholesterol 75mg 25%
Sodium 740mg 31%
Net Carb 8g ย 
Total Carb 12g 4%
ย ย ย Dietary Fiber 4g 15%
ย ย ย Sugars 6.5g ย 
Protein 29g ย 
Vitamin A 88% ยท Vitamin C 30% ยท Calcium 8% ยท Iron 23%

PHOTOS

overhead view of vegetable beef soup
vegetable beef soup in instant pot
ladling vegetable beef soup
vegetable beef soup served in white bowl

NOTES & TIPS

(1) Beef Stew Meat. I use fresh raw beef labeled as โ€œbeef stew meatโ€ in U.S. grocery stores; theyโ€™re usually trimmed and chopped-up chunks of meat from tougher cuts, like chuck or round. Round is usually leaner than chuck. These tougher cuts are appropriate for soups and stews because the long cooking time helps break them down.
(2) Celery/Carrots/Onions. To save prep time, check if your local grocery store sells mirepoix in the refrigerated produce area. Mirepoix is a pre-cut package of all three ingredients. If desired, they can be substituted with other chopped vegetables that you may have on hand.
(3) Green Beans/Corn/Peas. These frozen staples add variety and texture to the soup. If you’re not eating low carb, you can replace some of these ingredients with potatoes or barley.
(4) Pressure Cooker. I use a 6-quart Instant Pot, and any electric pressure cooker with similar or larger capacity will work. Avoid smaller models because this recipe produces a large volume of soup, almost 3 liters.
(5) Serving / Leftovers. The soup will be very hot after cooking; ladle into bowls and cool a bit before serving, then season with salt and pepper to taste. Leftovers are fabulous. I usually donโ€™t eat this soup after making it; instead, I make a big batch ahead of time and refrigerate them as individual servings. They reheat well in the microwave, and you can enjoy them for lunches during the week.

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Filed Under: Low Carb, Per Serving: 5-10g Net Carbs, Soups Tagged With: balsamic vinegar, beef stew meat, carrot, celery, corn, crushed tomatoes, dried thyme, featured, gluten free, green beans, green peas, instant pot, more10ingredients, more60min, onion

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Sheryl

Followed the recipe. Used potatoes instead of string beans -was amazing!

Vote Up0Vote Down  Reply
3 years ago
Lisa

Hi Julia… looks greatโ€”cannot wait to try. I have a question for you about this and other recipes that use multiple functions in the Instant Pot… I have noticed on nearly every recipe I try that I have some scorching when I use sautee and then go to the pressure mode. (Manual for whatver the pressure time is, to be more accurate.) I read on another of your recipes that this can hapen when there is not enough liquid in the recipe, but the dish I made this weekend had almost two cups of fluid before I started pressurization and still scorched. I think it is scorching because the element is too hot from the sautee function and the food sits without stirring while it comes to pressure. Any tips for working around this? I am reluctant to work with meat or other expensive items until I figure this out. Thanks for your help!

Vote Up0Vote Down  Reply
4 years ago
Julia

Hi Lisa! Two suggestions: (1) Turn off the saute setting as soon as you’re done with it, so it doesn’t continue to heat up the food. (2) Just before closing the lid and going into the pressure cooking mode, stir everything around, using a stiff wooden utensil to scrape up any brown bits stuck to the bottom of the pot. Depending on what you’re cooking, some vegetables (like tomatoes) can help you deglaze the pot this way. Or you can add a bit of vinegar or wine to help you loosen those brown bits. Hope that helps!

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4 years ago

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