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–+ servings
Instant Pot Beef and Vegetable Soup
Jon Simon

Instant Pot Beef and Vegetable Soup

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Tender beef chuck, root vegetables, and green beans in a tomato-tinted beef broth — ready in 45 minutes start to finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
 
 

  • 2 pounds beef chuck cut into 1-inch cubes
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 potatoes cubed
  • 1 cup green beans cut into 1-inch pieces
  • 2 cups beef broth low-sodium preferred
  • 1 can diced tomatoes 14.5 oz
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • salt and pepper to taste

Equipment

Method
 

  1. Set the Instant Pot to sauté mode and heat the olive oil. Brown the beef cubes in batches until golden on all sides, about 3 to 4 minutes per batch. Don't crowd the pot or the beef will steam instead of brown.
  2. Remove the beef and set aside. Add the onions and garlic to the pot and sauté until translucent, about 3 minutes. (Optional: deglaze with ¼ cup of red wine here for added depth.)
  3. Return the beef to the pot and add the carrots, celery, potatoes, green beans, beef broth, diced tomatoes with their juices, bay leaf, thyme, salt, and pepper. Stir to combine.
  4. Cancel sauté mode. Lock the lid, set the valve to sealing, and pressure cook on high for 25 minutes.
  5. Allow a 10-minute natural release, then quick-release any remaining pressure.
  6. Remove the bay leaf, taste and adjust seasoning, and serve hot.

Nutrition

Serving: 1servingCalories: 385kcalCarbohydrates: 24gProtein: 32gFat: 18gSaturated Fat: 6gCholesterol: 85mgSodium: 580mgFiber: 4gSugar: 5g

Notes

Net carbs: 20g per serving (24g total carbs minus 4g fibre).
Marbling tip: Choose well-marbled beef chuck and cut pieces uniformly for even cooking. Lean cuts get tough at this cook time.
Storage: Refrigerator up to 4 days, freezer up to 3 months in airtight containers.
Reheating: Stovetop over low heat to keep the beef from getting tough. Add hot broth if the soup is too thick after storage.

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