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.
Cooking Part 1
About 1.5 lb / 700 g diced beef (such as chuck or another stewing steak)
4 cups water (or beef broth)
1 cube beef stock (if using water)
2 cloves garlic, minced
2 bay leaves
Cooking 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 tbsp soy sauce (coconut aminos for a Whole30 version)
2 tbsp tomato paste
2 tbsp lemon juice
1 tsp mixed dried herbs (Italian herbs)
½ teaspoon chili flakes (optional)
4 more cups of water
Chopped fresh parsley, for garnish
Salt, pepper to taste
- 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.
- Serving Size: 2 cups
- Calories: 365
- Sugar: 7.6 g
- Sodium: 553.7 mg
- Fat: 5.5 g
- Saturated Fat: 2 g
- Carbohydrates: 39.8 g
- Fiber: 7 g
- Protein: 38.6 g
- Cholesterol: 82.6 mg
Keywords: Stew, Potatoes, Chuck Steak