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Instant Pot Beef Vegetable Soup in a bowl served with soup crackers.

Instant Pot Beef and Vegetable Soup

Arlene Mobley - Flour On My Face
Whip up a warm and hearty bowl of Instant Pot Beef and Vegetable soup with this easy recipe! Perfect for chilly nights and busy schedules.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Natural Steam Release 15 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 Servings
Calories 253 kcal

Ingredients  

  • 4 tablespoon butter (divided)
  • 1 ½ lbs. beef stew meat (cut into 1 inch cubes)
  • 1 medium yellow onion (peeled and diced)
  • ½ cup sliced celery
  • 3 cloves garlic (minced or 2 heaping tablespoons jarred)
  • 2 cups cubed russet potatoes
  • 1 cup fresh green beans (trimmed)
  • 1 cup sliced carrots
  • 14 oz. can diced tomatoes (drained)
  • 1 cup corn kernels
  • 1 teaspoon dried thyme
  • 2 large bay leaves
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 6 cups beef broth
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Instructions 

  • Turn the sauté setting on and melt 2 tablespoons of butter. Brown the beef stew meat a few pieces at a time. Remove the stew meat to a bowl as it browns. Do not over fill the pot with stew meat as you are browning it or the meat will steam cook and turn out tough.
  • Add the remaining butter to the empty inner pot and use a wooden spoon to loosen any meat that has stuck to the bottom of the pan as the butter melts. or you may get the burn notice once you start to pressure cook the soup.
  • Add the onion and celery to the melted butter. Sauté until the onion is translucent. Next add the minced garlic and cook the garlic for 1 or 2 minutes. Do not brown the garlic. 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.
  • To pressure cook the soup twist the lid on and push the sealing valve closed. Press the manual button and set the time to 15 minutes. It will take about 20 minutes for it to come to full pressure before the cooking time starts.
  • Once the 15 minutes of pressure cooking is over allow the pressure to naturally release for 15 minutes. Then flip the pressure valve to open and allow the steam to release and the pressure valve to fall. Twist the lid off away from your face. Remove the lid. Remove and discard the bay leaves before serving.
  • Serve with crusty bread or soup crackers.
  • Makes 8 servings.

Recipe Expert Tips

  • The brown bits on the bottom of the inner pot after browning the stew meat will add so much extract flavor.
  • Come to full pressure 20 minutes.
  • Thicken the broth with a slurry of corn starch and water if you want a thicker broth.

Nutrition

Serving: 1ServingCalories: 253kcalCarbohydrates: 16gProtein: 23gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 68mgSodium: 1186mgPotassium: 790mgFiber: 3gSugar: 4gVitamin A: 3046IUVitamin C: 11mgCalcium: 71mgIron: 3mg
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