Vegetable Beef Rice Soup Instant Pot Recipe 445

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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 RICE SOUP - INSTANT POT RECIPE - (4.4/5)



Vegetable Beef Rice Soup - Instant Pot Recipe - (4.4/5) image

Provided by lindaauman

Number Of Ingredients 14

1 lb. lean ground beef
1 tablespoon oil
1 large onion, diced
1 rib celery, chopped
3 cloves garlic, finely chopped or pressed
2 14-ounce cans beef broth
1 14-ounce can crushed tomatoes
1 12-ounce bottle Original or Spicy Hot V8 juice
1/2 cup long grain white rice
1 15-ounce can beans, drained and rinsed (I use great northern)
1 large potato, peeled and diced into 1-inch pieces
2 carrots, peeled then sliced into thin coins
1/2 cup frozen peas, thawed
salt and pepper

Steps:

  • Preheat the pressure cooking pot using the browning or sauté setting. Add ground beef to the pressure cooking pot and cook until browned. Remove to a plate lined with paper towels. Add oil to the pressure cooking pot. Add onion and celery and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more. Add beef broth, tomatoes, V8 juice, rice, beans, potatoes, carrots, and browned ground beef to the pot and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and do a quick pressure release. Stir in peas and season with salt and pepper to taste.

INSTANT POT® VEGETABLE SOUP



Instant Pot® Vegetable Soup image

Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!

Provided by Chuck Minor

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
2 medium carrots - peeled, halved lengthwise, and sliced
2 stalks celery, sliced
1 brown onion, diced
¼ teaspoon salt
4 cloves garlic, diced
½ red chile pepper, sliced
1 pound Yukon gold potatoes, scrubbed and quartered
1 (28 ounce) can fire-roasted diced tomatoes
1 bunch kale, stemmed and coarsely chopped
1 small zucchini, diced
4 cups vegetable broth
1 bay leaf
1 teaspoon lemon zest, or to taste
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
  • Pour olive oil into the hot cooker and add carrots, celery, onion, and salt. Cook and stir for 2 minutes. Stir in garlic and red chile pepper; saute for 2 minutes. Add potatoes, tomatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid. Serve soup in bowls and top with lemon zest and parsley.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 59.2 g, Fat 5 g, Fiber 9.3 g, Protein 10.4 g, SaturatedFat 0.7 g, Sodium 1229.7 mg, Sugar 12.8 g

VEGETABLE BEEF WITH RICE SOUP



Vegetable Beef with Rice Soup image

A quick and easy way to a delicious soup using canned broth. This is really good! Recipe origin unknown.

Provided by Marie

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb ground beef
1 tablespoon oil
1/2 cup uncooked rice
1 (14 1/2 ounce) can diced tomatoes
2 (14 ounce) cans beef broth
1 3/4 cups water
1 (16 ounce) package frozen mixed vegetables
salt and pepper

Steps:

  • Brown ground beef in oil.
  • Stir frequently to break up large pieces.
  • Drain off fat.
  • Add rice, tomatoes, beef broth and water.
  • Bring to a boil, then cover and lower to simmer for 10 minutes.
  • Add mixed vegetables and cook 10 minutes longer.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 382.4, Fat 14.9, SaturatedFat 4, Cholesterol 40.6, Sodium 1859.5, Carbohydrate 42.6, Fiber 6.8, Sugar 3.8, Protein 22.3

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