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instant-pot-vegetable-beef-soup-recipe
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Instant Pot Vegetable Beef Soup

Course Main Course, Soup
Cuisine American
Keyword instant-pot-vegetable-beef-soup
Prep Time 10 minutes
Cook Time 28 minutes
Release time 10 minutes
Total Time 48 minutes
Servings 6 servings
Calories 300kcal

Ingredients

  • 1 ½ lb stew beef cut into bite size cubes
  • 2 tablespoon olive oil
  • 1 teaspoon garlic salt (or 1 teaspoon salt and 1 teaspoon granulated garlic)
  • 1 teaspoon black pepper
  • 1 medium onion diced
  • 1 rib celery thinly sliced
  • 5 cups beef stock
  • 2 tablespoon Worcestershire sauce
  • 1 15 oz can Italian seasoned diced tomatoes
  • 1 tablespoon tomato paste may use additional to taste at the end of cooking
  • 1 12 oz bag frozen mixed vegetables thawed
  • 2 medium russet potatoes peeled and cut into ½ inch cubes
  • 1 bay leaf
  • 1 tablespoon sugar or alternative sweetener of choice
  • 1 teaspoon dry Italian seasoning
  • ½ teaspoon crushed red pepper flakes optional
  • 2 tablespoon chopped fresh parsley

Instructions

  • Turn Instant Pot to the sauté setting and drizzle with olive oil. Add stew beef to pot and season with garlic salt and black pepper. Brown on all sides for about 4-5 minutes total.
  • Add onion and celery. Cook for 2-3 minutes to soften. Turn off Instant Pot.
  • To the pot add remaining ingredients reserving parsley for the end of cooking. Stir until combined. Place lid on top, lock it and set to manual high pressure for 20 minutes. (It takes longer to come to pressure with this amount of ingredients)
  • After cooking time is complete allow pressure to release naturally for 10 minutes then use quick release.
  • Mix in parsley and serve with garlic bread or corn bread.

Notes

Stovetop Instructions:
  • In a 6 quart dutch oven or similar size soup pot, heat olive oil over medium-high heat. Add stew beef in a single layer. Brown stew beef on all sides, seasoning with garlic salt and black pepper. Brown on all sides for about 4-5 minutes total. Remove using a slotted spoon to a plate. 
  • Add onion and celery to pot. Cook for 2-3 minutes or until softened. 
  • To the pot add stock, Worcestershire sauce, canned tomatoes, tomato paste, bay leaf, sugar, Italian seasoning and red pepper flakes. Return beef to the pot.
  • Bring to a boil, then lower the heat and simmer covered for 75 minutes, or until the meat is fork tender.
  • Uncover and add mixed vegetables and diced potatoes. Recover and continue to cook for an additional 15 minutes or until the potatoes are fork tender.
  • Thicken with additional tomato paste, if desired.
  • Mix in chopped parsley and serve.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 19g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 937mg | Potassium: 1189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 247IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 4mg