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Home » Instant Pot Recipes » Instant Pot Beef Recipes

Instant Pot Beef Vegetable Soup

Published: Feb 11, 2019 · Modified: Jan 5, 2024 by Irena Macri · This post may contain affiliate links · Leave a Comment

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This nutritious Instant Pot beef vegetable Soup is filled with hearty ingredients and will keep you cozy and warm until the end of winter. This recipe is Whole30 and gluten-free friendly.


Instant Pot Beef Vegetable Soup
Photo by Carly Harmon of @cravingharmony

When it comes to cool weather,  comforting and nutritious soup is still a must. When it's cold you just don't feel like doing much, especially planning out a whole dinner menu for the family. This thick stew-like hearty Instant Pot beef and vegetable soup will keep everyone full with only the good stuff.

What's great about soup is you can make a large batch and serve for several meals thereafter. Makes life so much simpler with fewer decisions you have to make with an already hectic schedule. When you're busy it's easy to go with fast food that isn't healthy. Setting aside a little time to make this soup is a great meal prepping plan for the rest of the week to have a nutritious meal ready to be heated up.

This vegetable beef soup is Whole30 and gluten-free friendly. You can even replace white potatoes with sweet potatoes. The recipe is best suited to a 6-quart and an 8-quart Instant Pots but you could half the ingredients for a smaller batch in case you need to. 

Get inspired with the more  Instant Pot soup recipes here.

Instant Pot Beef Vegetable Soup

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Instant Pot Beef & Vegetable Soup

This Instant Pot beef and vegetable soup has a thick, stew-like consistency. The recipe is best suited to a 6-quart and an 8-quart Instant Pots but you could half the ingredients for a smaller batch.
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Prep Time20 minutes mins
Cook Time50 minutes mins
Servings: 4
Calories: 551kcal

Ingredients

Part 1:

  • 1.5 lbs. chuck roast or another stewing steak, diced
  • 4 cups water or beef broth
  • 1 cube beef stock if using water
  • 2 cloves garlic minced
  • 2 bay leaves

Part 2:

  • 1 onion diced
  • 1 celery stalk sliced
  • 2 carrots sliced
  • 4 potatoes diced into cubes
  • 1 medium zucchini diced into cubes
  • 1 cup frozen peas
  • 1 vegetable stock cube or broth
  • 1 tablespoon soy sauce or coconut aminos for a Whole30 version
  • 2 tablespoon tomato paste
  • 2 tablespoon lemon juice
  • 1 teaspoon mixed dried herbs Italian herbs
  • ½ teaspoon chili flakes optional
  • 4 more cups of water

To finish:

  • Chopped fresh parsley for garnish
  • Salt pepper to taste

Instructions

  • Part 1.
    Turn the Instant Pot on. Add the diced beef, 4 cups of water, one beef stock cube, garlic, and bay leaves. Press Manual (Pressure Level on newer models), make sure the pressure is set to HIGH and adjust the timer to 20 minutes. While cooking, prepare Part 2 ingredients.
  • Once the cooking stops, release the pressure naturally for 5 minutes, then do a quick release and open the lid.
  • Part 2.
    Add the ingredients from Part 2, including 4 more cups of water (or more if needed to just cover the ingredients). Stir and set to Manual, HIGH pressure for 10 minutes. After 10 minutes, release the pressure naturally or use the quick release method (up to you).
  • Finally, taste for salt and pepper and garnish with chopped parsley.

Nutrition

Calories: 551kcal | Carbohydrates: 53g | Protein: 41g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 920mg | Potassium: 1932mg | Fiber: 9g | Sugar: 9g | Vitamin A: 5702IU | Vitamin C: 74mg | Calcium: 104mg | Iron: 7mg
CourseSoup
CuisineEuropean
KeywordBeef Stew, Chuck Steak, Potatoes, Soup Recipes, Stew
Made this recipe?Mention @instantpoteats or tag #instantpoteats!

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Beef vegetable soup in Instant Pot

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