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So, you're after a comfort meal? Hovering right in your kitchen might be the answer! I'm talking about my go-to: Instant Pot Vegetable Beef Soup. I promise, savoring this soup feels like wrapping yourself in a cozy blanket on a chilling night. It's rich, hearty but surprisingly simple! Loaded with tender beef and a variety of veggies, it's a one-pot wonder that warms the belly and soothes the soul. Trust me, one spoonful and you'll be hooked!
Ingredients for Instant Pot Vegetable Beef Soup
- Beef stew meat: Adds hearty flavor and protein to the soup, creating a satisfying and filling meal.
- Onion: Provides a savory base flavor and adds depth to the soup with its aromatic qualities.
- Carrots: Adds natural sweetness and vibrant color to the soup while providing a dose of vitamins and fiber.
- Celery: Offers a subtle earthy flavor and crunchy texture, enhancing the overall taste and mouthfeel of the soup.
- Potatoes: Adds a comforting and hearty element to the soup, contributing to its thickness and overall texture.
- Diced tomatoes: Brings a burst of acidity and freshness to the soup, balancing out the richness of the other ingredients.
- Beef broth: Infuses the soup with rich umami flavor and depth, creating a robust base for the vegetables and meat.
- Garlic powder: Enhances the overall savory profile of the soup with its pungent and aromatic qualities, adding a depth of flavor.
- Dried thyme: Provides a warm and earthy herbaceous flavor to the soup, complementing the other ingredients beautifully.
READ MORE: Instant Pot Oxtail Recipe: Savory & Simple
Essential Tools for Making This Hearty Soup
- Instant Pot: Speeds up cooking time and infuses flavors together efficiently.
- Knife: Essential for cutting vegetables and meat into appropriate sizes for the soup.
- Cutting board: Provides a safe and stable surface for chopping ingredients without damaging countertops.
- Can opener: Needed to open the can of diced tomatoes for the soup.
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients:
- 1 lb beef stew meat, cubed
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 can diced tomatoes
- 4 cups beef broth
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
- Set the Instant Pot to sauté mode and brown the beef stew meat.
- Add in the onion, carrots, celery, and potatoes. Cook for a few minutes until vegetables start to soften.
- Pour in the diced tomatoes, beef broth, garlic powder, thyme, salt, and pepper.
- Close the Instant Pot lid and set to high pressure for 20 minutes.
- Once done, allow for a natural pressure release for 10 minutes before quick releasing the remaining pressure.
- Adjust seasoning if needed and serve hot.
Nutritional value:
Per Serving in Calories: 280 kcal | Carbohydrates: 20 g | Protein: 25 g | Total Fat: 10 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 70 mg | Sodium: 800 mg | Dietary Fiber: 4 g | Sugar: 5 g | Calcium: 60 mg | Potassium: 700 mg | Iron: 3 mg | Vitamin A: 200 µg | Vitamin C: 15 mg
Tips for Making Instant Pot Vegetable Beef Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed but do not overcook the vegetables.
- Let the soup cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the soup completely before transferring to a freezer-safe container or resealable bags.
- Label with the date and freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Adding a splash of Worcestershire sauce to this vegetable beef soup enhances the depth of flavor and adds a savory richness that sets it apart from the usual recipes.
