Instant Pot Vegetable Beef Soup
Instant Pot vegetable beef soup is a hearty and easy dinner that the whole family will love!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
pescatarian
- salt and pepper to taste
- 1/2 teaspoon dried oregano
- 2 celery stalks diced
- 1 cup diced carrots
- 1/2 medium yellow onion diced
- 1 cup frozen green beans
- 2 cups frozen corn kernels
- 2 cups diced potatoes
- 1 pound diced beef ((package will often say stew meat))
- 1/2 teaspoon garlic powder ((to season the beef - omit if usin
- cooking spray or olive oil
- 4 1/2 cups beef broth/ stock ((or i often used water plus 1 tablespoon better than bullion beef base))
- 1 can diced tomatoes undrained ((14.5 ounces))
- 1 leaf ((remove after cooking is complete))
- Carbohydrate 19.3995687499356 g
- Cholesterol 0 mg
- Fat 0.49989374998975 g
- Fiber 3.31437499310267 g
- Protein 2.814037499989 g
- Saturated Fat 0.08675874999734 g
- Serving Size 1 1 Serving (228g)
- Sodium 34.8081966145683 mg
- Sugar 16.0851937568329 g
- Trans Fat 0.0826749999983101 g
- Calories 86 calories
Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred). Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.* Add the onions, celery and carrots, and cook another 3 to 4 minutes. Turn off the pot, and add all other ingredients.** Put on the lid, lock it and set to manual high pressure for 8 minutes. (It will take a while to come to pressure with such a full pot, FYI). After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. Remove bay leaf, and serve.
