Instant Pot Beef and Vegetable Soup: A Flavorful & Easy Recipe!

Craving a hearty and comforting soup that’s packed with flavor and nutrients? Look no further! This Instant Pot Beef and Vegetable Soup is a winner. It’s incredibly easy to make, utilizes the magic of the Instant Pot for a quick cooking time, and is loaded with tender beef, wholesome vegetables, and a rich, savory broth. Perfect for a chilly evening, a busy weeknight, or meal prepping for the week ahead, this soup is sure to become a family favorite. Forget about simmering on the stovetop for hours; the Instant Pot delivers that same deep, developed flavor in a fraction of the time.

Why You’ll Love This Instant Pot Beef and Vegetable Soup

Speedy and Convenient: The Instant Pot significantly reduces cooking time compared to traditional methods.
Flavor Explosion: The pressure cooking process infuses the beef and vegetables with incredible flavor.
Nutritious and Wholesome: Packed with lean beef, colorful vegetables, and a flavorful broth, it’s a healthy and satisfying meal.
Easy to Customize: You can easily adapt the vegetables and seasonings to your preferences.
Perfect for Meal Prep: Makes a large batch, perfect for enjoying throughout the week or freezing for later.
Budget-Friendly: Uses economical cuts of beef and readily available vegetables.

Ingredients You’ll Need

Here’s what you’ll need to gather to make this delicious soup:

Beef: 1.5-2 pounds of beef chuck roast, cut into 1-inch cubes. Chuck roast is ideal because it becomes incredibly tender and flavorful when pressure cooked. You can also use stew meat if you prefer.
Olive Oil: 2 tablespoons. For browning the beef. Any neutral oil will do.
Onion: 1 large yellow onion, chopped. Adds a foundational sweetness and aroma.
Garlic: 4 cloves, minced. Essential for a savory depth of flavor.
Carrots: 2 large carrots, peeled and chopped. Adds sweetness and color.
Celery: 2 stalks of celery, chopped. Contributes a subtle savory note.
Beef Broth: 8 cups. Provides the liquid base and rich beefy flavor. Low sodium allows you to control the salt content.
Diced Tomatoes: 1 (14.5 ounce) can, undrained. Adds acidity and tomato flavor.
Tomato Paste: 2 tablespoons. Enhances the tomato flavor and adds richness.
Potatoes: 2-3 medium russet potatoes, peeled and cubed. Adds heartiness and thickens the soup. You can also use Yukon Gold potatoes.
Frozen Corn: 1 cup. Adds sweetness and a pop of color. You can use fresh corn if in season.
Frozen Green Beans: 1 cup. Adds texture and nutrients. You can use fresh green beans if you prefer, but adjust the cooking time accordingly.
Bay Leaf: 1. Adds a subtle, aromatic flavor. Remember to remove it before serving.
Dried Thyme: 1 teaspoon. Adds an earthy, herbaceous flavor.
Dried Rosemary: 1/2 teaspoon. Adds a piney, aromatic flavor. Use sparingly as rosemary can be overpowering.
Salt and Pepper: To taste. Essential for seasoning.
Optional Garnishes: Fresh parsley, chopped, or a dollop of sour cream or Greek yogurt.

Equipment You’ll Need

Instant Pot (6-quart or larger): The star of the show!
Cutting Board and Knife: For chopping vegetables and beef.
Measuring Cups and Spoons: For accurate ingredient measurements.
Wooden Spoon or Spatula: For stirring.

Step-by-Step Instructions

Follow these easy steps to create a delicious and satisfying Instant Pot Beef and Vegetable Soup:

Sear the Beef: Turn your Instant Pot to the ‘Saute’ function. Add olive oil to the pot. Once the oil is hot, add the beef cubes in batches, ensuring not to overcrowd the pot. Sear on all sides until browned. This step is crucial for developing deep, rich flavor. Remove the beef from the pot and set aside.
Saute Aromatics: Add the chopped onion to the Instant Pot and saute for 3-5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Deglaze the Pot: Pour a small amount of beef broth (about 1/2 cup) into the Instant Pot and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. This is where a lot of flavor resides!
Add Remaining Ingredients: Add the seared beef back to the pot. Add the carrots, celery, diced tomatoes (undrained), tomato paste, potatoes, bay leaf, dried thyme, and dried rosemary. Pour in the remaining beef broth.
Pressure Cook: Secure the Instant Pot lid and set the valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 35 minutes on high pressure.
Natural Pressure Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15 minutes. This helps prevent the soup from splattering and allows the beef to become even more tender. After 15 minutes, carefully release any remaining pressure manually by moving the valve to the ‘Venting’ position.
Add Frozen Vegetables: Remove the lid carefully, being mindful of any remaining steam. Stir in the frozen corn and frozen green beans.
Simmer (Optional): Turn the Instant Pot back to the ‘Saute’ function and simmer for 5-10 minutes, or until the frozen vegetables are heated through. This also allows the soup to thicken slightly.
Season and Serve: Remove the bay leaf. Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley or a dollop of sour cream or Greek yogurt, if desired.

Tips for the Best Instant Pot Beef and Vegetable Soup

Don’t Skip the Searing: Searing the beef is essential for developing rich, savory flavor in the soup. It creates a delicious crust on the meat that adds depth to the broth.
Deglaze Thoroughly: Make sure to scrape up all the browned bits from the bottom of the pot after sauteing the onions and garlic. These bits are packed with flavor and will enhance the overall taste of the soup.
Adjust Cooking Time: The cooking time may vary depending on the size of your beef cubes and the power of your Instant Pot. If the beef is not tender enough after the initial cooking time, you can add a few more minutes of pressure cooking.
Natural Pressure Release is Key: Allowing the Instant Pot to naturally release pressure for 15 minutes is crucial for tenderizing the beef and preventing the soup from splattering.
Customize Your Vegetables: Feel free to substitute or add other vegetables based on your preferences and what you have on hand. Some great additions include:

Cabbage: Adds a hearty and slightly sweet flavor.
Turnips: Adds a peppery and earthy flavor.
Parsnips: Adds a sweet and nutty flavor.
Zucchini: Adds a mild and slightly sweet flavor. Add it towards the end of cooking to prevent it from becoming mushy.
Mushrooms: Adds an umami-rich flavor. Saute them with the onions and garlic for best results.

Thicken the Soup (If Desired): If you prefer a thicker soup, you can mash some of the potatoes with a fork or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup. Add the slurry to the Instant Pot during the simmering stage and stir until thickened.
Use High-Quality Broth: The quality of your beef broth will significantly impact the flavor of the soup. Use a high-quality store-bought broth or make your own for the best results.
Season Generously: Don’t be afraid to season the soup generously with salt and pepper. Taste and adjust the seasoning as needed throughout the cooking process.
Store Properly: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

Variations and Substitutions

Here are some ideas for variations and substitutions to make this recipe your own:

Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeno to the soup for a spicy kick.
Italian Twist: Add a can of cannellini beans and Italian seasoning for an Italian-inspired version.
Different Protein: Substitute the beef with ground beef, ground turkey, or even shredded chicken. Adjust the cooking time accordingly.
Vegetarian Option: Omit the beef and use vegetable broth instead of beef broth for a vegetarian version. You may need to add some beans or lentils to make it more filling.
Add Wine: Add 1/2 cup of red wine to the pot after sauteing the onions and garlic. Allow the wine to simmer for a few minutes to reduce before adding the remaining ingredients. This will add a deeper, more complex flavor to the soup.
Herb Variations: Experiment with different herbs such as oregano, marjoram, or parsley. Add fresh herbs towards the end of cooking for the best flavor.
Root Vegetable Medley: Use a mix of root vegetables like carrots, parsnips, turnips, and potatoes for a more complex flavor profile.

Serving Suggestions

This Instant Pot Beef and Vegetable Soup is delicious on its own, but here are some serving suggestions to make it a complete meal:

Crusty Bread: Serve with a side of crusty bread for dipping into the flavorful broth.
Grilled Cheese Sandwich: A classic pairing! A grilled cheese sandwich is the perfect accompaniment to a bowl of soup.
Side Salad: A simple green salad adds a refreshing contrast to the hearty soup.
Garlic Bread: Enhance the flavor with some warm garlic bread.
Toppings Bar: Set up a toppings bar with options like shredded cheese, sour cream, chopped green onions, and croutons for everyone to customize their soup.

Making Ahead and Storing

This Instant Pot Beef and Vegetable Soup is perfect for making ahead of time. The flavors actually meld and improve over time, making it even more delicious the next day.

Make Ahead: Prepare the soup according to the recipe instructions. Allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
Freezing: Freeze the soup in individual portions or in a larger container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

Calories: Approximately 300-400 per serving
Protein: 25-35 grams
Fat: 10-15 grams
Carbohydrates: 30-40 grams

Conclusion

This Instant Pot Beef and Vegetable Soup is a winner! It’s easy, flavorful, and packed with healthy ingredients. Whether you’re looking for a quick weeknight meal or a comforting soup to warm you up on a chilly day, this recipe is sure to satisfy. Give it a try and let me know what you think in the comments below!

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