This comforting Instant Pot Soup recipe is made in one pot, requires minimal prep time, and is the perfect meal for busy weeknights or lazy weekend evenings. It's packed with lean beef, fresh vegetables, and savory spices.


Butter | Beef Stew Meat Yellow Onion | Celery Garlic | Russet Potatoes Fresh Green Beans | Carrots Diced Tomatoes | Corn Dried Thyme | Bay Leaves Salt | Ground Black Pepper Beef Broth

Using the sauté setting, brown the beef stew meat a few pieces at a time. Remove the stew meat to a bowl as it browns. Add the remaining butter and use a wooden spoon to loosen any meat that has stuck to the bottom of the pan as the butter melts.


Sauté the onion until translucent. Next  add the minced garlic and cook the garlic for 1 or 2 minutes. Turn off the sauté setting. Start layering the the sliced carrots, diced tomatoes, corn, potatoes, and fresh green beans into the pot.


Return the browned stew meat and any juices that have accumulated in the bowl to the inner pot of the Instant pot. Lastly add the salt, pepper, dried thyme and bay leaves. Pour the beef broth in and stir the soup ingredients to evenly distribute them.


Seal and pressure cook for 15 minutes. Once the time is up, allow the pressure to naturally release for 15 minutes, then manually release the pressure. Remove the lid. Remove the bay leaves before serving. Serve with crusty bread or soup crackers.


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