Description
This Instant Pot Beef and Vegetable Soup is a hearty and healthy meal featuring tender chunks of stewing beef and a medley of fresh vegetables simmered in a rich and flavorful broth. Utilizing the pressure cooker function of the Instant Pot, this soup is prepared quickly and effortlessly, making it a perfect comforting dish for any day of the week.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 lb stewing beef cubes
- 2 teaspoons garlic, minced
- 1 tablespoon Worcestershire sauce
- 6 cups beef or chicken stock
- 4 carrots, chopped small
- 2 celery stalks, chopped small
- 15 oz can diced tomatoes (398 mL), including juices
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon dried thyme leaves
- 1 cup frozen peas
Instructions
- Sauté Onion: Select the sauté function on your Instant Pot. Add the olive oil and chopped onion to the stainless steel insert and cook, stirring occasionally, until the onion is soft and translucent, about 5 to 7 minutes.
- Brown the Beef: Add the beef cubes to the pot and cook, stirring occasionally, until the beef is browned on all sides. This develops flavor and seals in juices.
- Add Garlic: Create a space in the middle of the pot, add the minced garlic, and simmer for 1 minute to bring out its aroma.
- Add Worcestershire Sauce: Pour in the Worcestershire sauce and stir everything together—beef, onions, and garlic. Let it simmer for another minute to incorporate the flavors.
- Add Vegetables and Stock: Pour in the beef or chicken stock, then add the chopped carrots, celery, diced tomatoes with their juices, bay leaves, salt, and dried thyme leaves. Stir well to combine all ingredients.
- Pressure Cook: Seal the Instant Pot lid and set the valve to the ‘sealing’ position. Cook on high pressure for 15 minutes to tenderize the beef and meld the flavors.
- Natural Depressurization: Allow the Instant Pot to naturally release pressure for 10 minutes. After this, carefully turn the steam release handle to ‘venting’ to release any remaining pressure safely.
- Add Frozen Peas: Stir in the frozen peas, allowing the residual heat to warm them through as the pot sits for an additional 3 to 5 minutes.
- Serve: Remove the bay leaves, taste and adjust seasoning if needed, then ladle the soup into bowls and enjoy your comforting Instant Pot Beef and Vegetable Soup!
Notes
- Storage: Cool the soup completely before transferring it to an airtight jar or meal prep container.
- Refrigerate for up to 4 days or freeze for up to 3 months.
- To thaw frozen soup, leave it in the fridge overnight or submerge the container partially in cold water for several hours.
- Reheat in a pot over medium heat on the stove until steaming hot.
- Nutritional information is calculated per 1 cup serving, which is approximately 1/6 of the batch.
