INSTANT POT VEGETABLE BEEF SOUP
This Instant Pot vegetable beef soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.
Provided by Gary White
Categories Soup
Time 1h15m
Number Of Ingredients 17
Steps:
- Season beef with salt and pepper. Then, using sauté setting - once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil. Do not wipe or rinse bottom of pot! There's so much flavor in there!
- Continuing on sauté setting - add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves. Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.
- Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.
- Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!
Nutrition Facts : Calories 331 kcal, Carbohydrate 25 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 708 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
INSTANT POT BEEF VEGETABLE SOUP
Instant Pot Beef Vegetable Soup is an easy recipe made with fresh vegetables and beef in the Instant Pot. Great for any season.
Provided by The Bossy Kitchen
Categories Soups
Time 1h10m
Number Of Ingredients 13
Steps:
- Season the beef with salt and pepper. If you use a 6 quart Instant Pot, select the Saute setting. Heat the oil in the pot and add the meat. Cook until well browned. (If you use already chopped beef, stir ocassionally in the pot). Press Cancel.
- Add the onions, carrots, potatoes, pepper, celery, parsnip and tomato sauce. Also add the water or broth.
- If you use beef broth instead of water, go easy on salt, add it better at the end, when the soup is done.
- Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer for 15 minutes.(timer will begin counting once the pressure inside the pot is reached, which might take about 10-15 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Open the lid and taste the soup. If you used a big chunk of meat, take it out, shred it and add it back to the pot. Skip this step if you used chopped beef.
- Season to taste and optional add lemon juice or vinegar. Add the parsley to the pot.
- Serve hot.
Nutrition Facts : Calories 260 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 167 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
INSTANT POT BEEF AND VEGETABLE SOUP
This healthy, gluten free beef and vegetable soup in made in the Instant Pot. This is the best recipe for a quick and hearty meal! Using frozen vegetables it's easy and inexpensive to make this soup.
Provided by Elaine VanVleck
Categories Soup
Time 34m
Number Of Ingredients 1
Steps:
- Pour the olive oil in the bottom of your Instant Pot. Add the onion, frozen vegetables, garlic, diced tomatoes and tomato paste. Crumble the ground beef on top. Pour the vegetable broth over these ingredients.
- Add the salt, pepper, thyme, basil and parsley. I don't stir the soup so the tomato paste doesn't stick to the bottom.
- Seal the lid on your Instant Pot and check your valve so the steam doesn't release. Set on Manual to cook for 24 minutes. Let the steam release naturally.
- After the steam has released remove the lid carefully and let cool a bit before serving.
Nutrition Facts : ServingSize 1 1/4 cups, Calories 214 calories, Sugar 10 g, Sodium 873.7 mg, Fat 7.8 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 21.2 g, Fiber 5.4 g, Protein 16.3 g, Cholesterol 38.2 mg
VEGETABLE BEEF SOUP
Learn how to make vegetable beef soup with our Instant Pot® Vegetable Beef Soup recipe, which makes preparing a savory, comforting soup faster and easier than ever. This flavorful soup has tender beef, vegetables and pasta that cook all together in the Instant Pot®, so prep and cleanup are easy. Beef broth provides the rich base while tomato paste, thyme and parsley round out the complex flavors of this delicious and hearty soup.
Provided by Campbell's®
Categories Main Course
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season the beef with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil and add the beef and cook until well browned, stirring occasionally. Add the tomato paste and cook and stir for 2 minutes (cooking the tomato paste will enhance the flavor). Press Cancel.
- Add the broth, carrots, potato, green beans, ditalini and thyme. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes(timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Stir in the peas. Season to taste and sprinkle with the parsley before serving.
INSTANT POT® BEEF AND VEGETABLE SOUP
My two-year-old ate her whole bowl - all the turnips and beef!
Provided by Carla nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook beef cubes until brown on all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, about 5 minutes. Return beef to the pot; add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 18.2 g, Cholesterol 51.5 mg, Fat 14.7 g, Fiber 5.4 g, Protein 16.4 g, SaturatedFat 5.3 g, Sodium 1905.2 mg, Sugar 7.8 g
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