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Preparing Instant Pot of Vegetable Beef Soup

 Preparing Instant Pot of Vegetable Beef Soup

Preparing Instant Pot of Vegetable Beef Soup

Instant Pot Vegetable Beef Soup is the ultimate cozy-comfy, awesome satisfying meal when you’re short on time but want that slow-simmered taste of a soup that’s been cooking all night. Filled up with veggies and tender hunks of meat, it’s easy in the budget and sure to be a family favorite.

Greatly Satisfying With No Wait

If you’re craving a large hearty plate of soup that will warm you through the inside out but didn’t plan ahead in order to make it happen, don’t worry. We’ve got you covered using this Instant Pot Vegetable Beef Soup. Many thanks to your magic of pressure cooking, what would just take hours to accomplish in the stove takes less than an hour start to complete because of the Instant Pot.  And a lot of of that time is hands-off time so you’re free to catch up on those life tasks that never seem to end or just flake out and take a moment to breathe or create or read. Do exactly what you like knowing supper is handled

Vegetable Beef Soup Ingredients

Beef stew meat – ‘Stew meat’ or any tougher cut of meat that benefits from moist-heat cooking. It is typically created by cutting beef chuck (or shoulder) or round (rump) roast into cubes. Buying a large roast and cutting your own stew meat at home is a superb way to save yourself money. Wrap the meat in freezer paper or place in a zip-top bag from which the air has been squeezed out and freeze for up to 6 months.

Cooking fat of choice – We utilize avocado oil or coconut oil but ghee or coconut oil will even work


Potatoes – You can use red, Yukon Gold, or Russet potatoes, leaving the skin on to boost the fibre while cutting down on prep time. Sweet potatoes, rutabaga, or butternut squash would also work well




Green beans – You can use fresh or frozen green beans

Frozen peas – Peas are now considered Whole30-friendly in case you had been wondering

Diced tomatoes

Beef broth

Thyme – Use fresh or dried thyme

Dried Italian seasoning

Salt & Pepper

Steps To Make Homemade Vegetable Soup In Your Instant Pot

Step #1: slice the meat into cubes if not already done so (i.e. stew meat). Sprinkle with salt and pepper.

Step #2: find the ‘saute’ function on your Instant Pot. Add cooking fat of choice and when fat just begins to shimmer, add half of this meat and cook for 2-3 minutes until browned. Flip the cubes of beef over and duplicate on the other hand. Remove meat to a plate and perform with the staying beef cubes. Press ‘Cancel’ as soon as the second 1 / 2 of the meat has been browned. Return all meat to your Instant Pot.

instant pot. credit: cookinglife.de

Step #3: While the beef is browning in the Instant Pot, prep the vegetables.

Step #4: To the meat in the Instant Pot, add the onions, potatoes, carrots, celery, garlic, diced tomatoes, broth, thyme, and Italian seasoning (reserving the frozen peas and green beans for later). Stir, lock the lid, setting the value to ‘Sealing’ position then set cooking time for 20 moments at high pressure

Step #5: After you're done with cooking, you should allow 10 mins of natural pressure release before flipping the vent valve to ‘venting’ to release any residual pressure. Remove the pot lid. Press ‘Cancel’ afterward you select the ‘Saute’ function.

Step #6: Add frozen peas and green beans to the soup. Stir then cook for 5-6 mins or until they are heated through. Taste your homemade vegetable beef soup and season with additional salt and pepper to taste.

How To Freeze Instant Pot Vegetable Beef Soup

Allow soup to cool before placing it in the refrigerator to cool entirely before moving it to the freezer or individual containers (these half-gallon Stasher bags are well known) for freezing. Ensuring that the soup is not only cool but chilled before freezing reduces the amount of ice that could form on the soup when it's frozen. Ice crystals in the surface increase the probabilities of freezer burn during long storage periods (over 1 month) therefore give it time to cool and chill before you freeze for best results.

To greatly help your veggie beef soup cool faster, we suggest you place it in a large, superficial glass container like this one and stirring it periodically. A shallow container creates more surface for cooling to occur and stirring brings hot soup from the underside of the container to the top where it can cool faster.

What To Serve With Homemade Vegetable Beef Soup

While a hearty soup like this vegetable beef is actually a meal in a bowl, it never hurts to provide it with a biscuit to mop up all that goodness. These plain cream cheese biscuits are one of our favorites for the soup season.


  • 1 ½ lb. beef stew meat
  • 2 Tbsp. cooking fat of choice
  • 1 medium yellow onion, diced
  • 1 lb. potatoes, cut into ½-inch cubes, skin on (Red, Yukon Gold, or Russet will work)
  • 3 medium carrots, peeled and sliced
  • 2 ribs celery, sliced
  • 4 cloves garlic, peeled and minced
  • 1 cup green beans, trimmed and cut into 1-inch pieces (may replace frozen green beans)
  • 1 cup frozen peas
  • 1 (14-ounce) can diced tomatoes, using their liquid
  • 4 cups beef broth
  • 1 tsp. dried thyme
  • 1 tsp. Italian seasoning
  • Salt and pepper to taste


Select ‘Saute’ on the Instant Pot. Melt 1 Tbsp. cooking fat in the pot. Season the beef cubes with a small salt and pepper. Add half of the beef and cook up until it browns, 2-3 minutes, then flip and duplicate until browned on all sides. Transfer meat to a plate and repeat with remaining cooking fat and beef. Press ‘Cancel’ when the 2nd 1 / 2 of the meat has been browned. Return all meat into the Instant Pot.

Place remaining ingredients in the Instant Pot (with the exception of green beans, frozen peas, salt, pepper). Stir, lock the lid into place, set the vent valve towards the ‘sealing’ position, and cook on high pressure for 20 minutes.

Allow for 10 moments of normal release before flipping the value to the ‘venting’ position to release any remaining pressure.

Press ‘Cancel’ then find the ‘Saute’ setting. Include the green beans and frozen peas and cook for 5-6 minutes or until tender. Season with additional salt and pepper to taste before serving.

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