Description
This Instant Pot Vegetable Beef Soup is a hearty and comforting meal perfect for any day. Combining tender browned beef with a medley of vegetables like carrots, celery, potatoes, corn, and green beans simmered in a flavorful beef broth seasoned with oregano and garlic, this soup is both nutritious and easy to prepare using a pressure cooker. The step-by-step instructions make it simple to create a delicious, warming soup with minimal hands-on cooking time.
Ingredients
Scale
Beef and Seasonings
- 1 pound diced beef stew meat
- 1/2 teaspoon garlic powder (to season the beef; omit if using leftover pot roast)
- Salt and pepper to taste
Vegetables
- 1/2 medium yellow onion, diced
- 2 celery stalks, diced
- 1 cup diced carrots
- 2 cups diced potatoes
- 2 cups frozen corn kernels
- 1 cup frozen green beans
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 bay leaf
Liquids and Others
- Cooking spray or olive oil (for browning)
- 4 1/2 cups beef broth or stock (OR water plus 1 tablespoon Better Than Bullion Beef Base)
- 1/2 teaspoon dried oregano
Instructions
- Preheat and Prepare Instant Pot: Preheat your Instant Pot by selecting the sauté function, then spray the inner pot with cooking spray or coat it lightly with olive oil to prevent sticking.
- Brown the Beef: Add the diced beef to the pot and season with garlic powder, salt, and pepper. Brown the meat thoroughly for about 3 to 4 minutes, allowing it to develop a flavorful crust.
- Sauté Vegetables: Add the diced onion, celery, and carrots to the pot with the browned beef, and continue to cook for another 3 to 4 minutes until the vegetables start to soften.
- Add Remaining Ingredients: Turn off the sauté function, then add the beef broth (or water with beef base), diced potatoes, frozen corn, frozen green beans, diced tomatoes with their juice, dried oregano, salt, pepper, and the bay leaf. Stir gently to combine.
- Pressure Cook: Secure the lid on the Instant Pot and lock it. Set the pressure cooker to manual high pressure for 8 minutes. It will take approximately 20-22 minutes to come to pressure due to the volume.
- Natural Pressure Release: Once cooking is complete, allow the pressure to release naturally for about 25 minutes. If pressure remains after this time, carefully perform a quick release to vent the remaining pressure.
- Final Touches and Serve: Remove the bay leaf from the soup, check seasoning and adjust salt and pepper as needed, then ladle the soup into bowls and serve warm.
Notes
- For more intense flavor, use beef broth instead of water. Alternatively, a beef base or bouillon cube can enhance the stock when using water.
- If using leftover pot roast, omit garlic powder since the beef will already be seasoned.
- Natural pressure release is essential to keep vegetables tender and soup flavorful; avoid quick releasing too early.
- Feel free to substitute or add other vegetables you like, such as peas or zucchini.
- This soup stores well and tastes even better the next day after the flavors meld.
