Instant Pot Beef Vegetable Soup
Instant Pot Beef Vegetable Soup is the perfect dish for cozy evenings, blending tender beef with fresh vegetables and aromatic spices for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves about 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 cups low-sodium beef broth
- 14 oz canned diced tomatoes (with juice)
- 1 cup frozen peas
Instructions
- Set the Instant Pot to 'Sauté' mode. Heat olive oil and sear cubed beef until browned on all sides.
- Remove the beef and sauté onion and garlic until fragrant.
- Return the beef to the pot, add carrots and celery; mix well.
- Pour in beef broth and diced tomatoes. Add thyme, bay leaf, salt, and pepper.
- Seal the lid and cook on 'Manual' for 35 minutes. Allow natural pressure release for about 10 minutes before manually releasing any remaining pressure.
- Stir in frozen peas before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg