Instant Pot Vegetable Beef Soup Recipes

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INSTANT POT® BEEF AND VEGETABLE SOUP



Instant Pot® Beef and Vegetable Soup image

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

1 tablespoon olive oil
2 pounds boneless beef chuck roast, cut into cubes, or to taste
5 large carrots, chopped
1 large yellow onion, chopped
2 stalks celery, chopped
6 cups water
3 large turnips, peeled and diced
1 pound fresh green beans, trimmed and sliced
2 tablespoons tomato paste
2 tablespoons salt, or more to taste
2 tablespoons garlic powder, or more to taste
1 tablespoon onion powder, or more to taste
1 tablespoon celery seed
2 bay leaves
ground black pepper to taste

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

VEGETABLE BEEF SOUP



Vegetable Beef Soup image

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

1/2 lbs boneless beef chuck roast or stew beef (cut into bite-sized pieces)
1 tbsp vegetable oil
2 tbsp tomato paste
4 cups Swanson® Beef Broth
2 carrots (peeled and diced (about1 cup))
1 Yukon gold potato (unpeeled, cut into cubes (about 1 cup), 6 ounces)
4 oz green beans (trimmed and cut into 1/2 inchpieces (about 1 cup))
1/2 cup uncooked ditalini pasta (small tube shaped)
1 tbsp chopped fresh thyme leaves
1 cup frozen peas (thawed)
2 tbsp chopped fresh parsley

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 VEGETABLE BEEF SOUP



Instant Pot Vegetable Beef Soup image

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

2.5 lbs. stew beef (near room temperature)
1 Tbsp. sea salt
1 tsp. black pepper
3 Tbsp. olive oil (separated)
3/4 cup yellow onions (large dice)
3 carrots (roughly chopped)
2 Tbsp. garlic (minced)
1/2 cup celery (diced)
8 oz. mushrooms (roughly chopped)
6 thyme sprigs (tied in bundle)
1/4 cup Worcestershire sauce
2 bay leaves
4 cups chicken broth
28 oz. canned crushed tomatoes
1.5 lbs. new potatoes (quartered)
8 oz. frozen green beans
15 oz. canned sweet peas (drained)

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

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