Instant Pot Recipe For Vegetable Beef Soup
Description
This Instant Pot Vegetable Beef Soup is comforting, hearty, and flavorful. It's an easy and healthy one-pot meal that comes together in no time using the pressure cooker. The soup is loaded with tender chunks of beef, potatoes, carrots, celery, and peas, all cooked in a savory and delicious broth. Plus, it's a great way to get your family to enjoy their veggies!
Prep Time
This soup is incredibly easy to prepare and requires minimal prep work. All you need to do is chop the vegetables and brown the beef. The total prep time is about 10 minutes.
Cook Time
Once the prep is done, you can let the Instant Pot do the rest of the work. The total cook time for this soup is about 25 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery ribs, diced
- 2 potatoes, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
1. Start by setting your Instant Pot to "Saute" mode. Once it's hot, add the olive oil and ground beef. Cook the beef until it's no longer pink, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, carrots, celery, potatoes, oregano, and thyme. Stir to combine and cook for an additional 2-3 minutes, stirring often.
3. Pour in the beef broth, diced tomatoes, and frozen peas. Give everything a good stir and season with salt and pepper to taste.
4. Secure the lid on the Instant Pot and set the valve to "Sealing". Select the "Manual" or "Pressure Cook" setting and set the cook time to 8 minutes.
5. When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
6. Stir in the chopped fresh parsley and serve the soup hot. Enjoy!
Equipment
- Instant Pot
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon
Notes
If you want to add more vegetables to this soup, feel free to do so. Some great additions would be green beans, corn, or mushrooms. You can also substitute the ground beef for ground turkey, chicken, or pork.
Nutrition: Per Serving
Calories: 245, Fat: 10 g, Saturated Fat: 3 g, Carbohydrates: 19 g, Fiber: 3 g, Protein: 20 g
Recipe Tips
For a heartier soup, feel free to add a can of drained and rinsed beans, such as kidney beans or black beans. You can also add some cooked pasta to bulk up the soup, such as macaroni, shells, or ditalini. If you like your soup extra thick, you can mash some of the potatoes with a potato masher before serving.
For a creamier soup, stir in a few tablespoons of heavy cream or sour cream at the end. This will also help to thicken it up. If you like your soup with a bit of heat, feel free to add a pinch of red pepper flakes or a diced jalapeno.
This soup is perfect for meal prep and leftovers. It will keep in an airtight container in the refrigerator for up to 5 days. It's also freezer-friendly and can be stored in the freezer for up to 3 months.
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