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Instant Pot Vegetable Beef Soup Recipe

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4 from 7 reviews

This Instant Pot Vegetable Beef Soup is a warm and comforting dish perfect for clean eating enthusiasts. Featuring lean diced beef, a medley of fresh vegetables, and robust beef stock, it’s a budget-friendly, hearty meal that comes together quickly with minimal effort using an Instant Pot. Ideal for those chilly days when you crave a nutritious, flavorful soup that’s easy to customize.

Ingredients

Meat and Oil

  • 1 tablespoon olive oil
  • 1 lb (450 g) lean diced beef

Vegetables

  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2-3 celery stalks, diced
  • 1 medium parsnip, diced
  • 2 large garlic cloves, finely chopped
  • 1 lb (450 g) potatoes, peeled and cubed
  • 3.5 oz (100 g) green beans, sliced
  • 1 medium zucchini, cubed

Seasonings and Herbs

  • 1 tablespoon Italian seasoning
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1 handful fresh parsley, roughly chopped

Liquids

  • 1 can (14 oz/400 g) diced tomatoes
  • 5 cups (1.25 l) beef stock

Instructions

  1. Sauté the Beef: Set the Instant Pot to 'Sauté' mode and add the olive oil. Once hot, add the lean diced beef, seasoning it lightly with salt and freshly ground black pepper. Cook for 3-4 minutes, stirring occasionally, until the beef is browned on all sides.
  2. Add Aromatic Vegetables: To the browned beef, add the diced onion, carrot, celery, parsnip, and chopped garlic. Continue to sauté for another 2-3 minutes until the vegetables soften slightly and release their aroma, stirring frequently to prevent sticking.
  3. Combine Seasonings and Vegetables: Stir in the Italian seasoning and bay leaves. Add the canned diced tomatoes, peeled and cubed potatoes, sliced green beans, cubed zucchini, and beef stock into the pot. Mix everything thoroughly to combine all flavors.
  4. Pressure Cook the Soup: Secure the Instant Pot lid and ensure the valve is set to the 'Seal' position. Select the 'High Pressure' setting and set the timer for 15 minutes to cook the soup under pressure.
  5. Release Pressure Safely: When cooking is complete, allow the Instant Pot to release pressure naturally for 5 minutes to let the soup settle. Then carefully switch the valve to 'Venting' to release any remaining pressure before opening the lid.
  6. Finish and Serve: After opening the lid, stir in the fresh chopped parsley for a burst of fresh flavor. Adjust seasoning with additional salt and pepper as desired. Serve hot, ideally accompanied by crusty bread for a complete, satisfying meal.

Notes

  • For a thicker soup, you can mash some of the potatoes after cooking.
  • Feel free to substitute or add other vegetables like bell peppers or peas based on availability.
  • This soup reheats well and can be stored in the fridge for up to 3 days or frozen for longer preservation.
  • To make this dish gluten-free, ensure the beef stock is certified gluten-free.
  • Leftover soup can be blended partially for a creamier texture if preferred.

Find it online: https://miracooking.com/instant-pot-vegetable-beef-soup-recipe/