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Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into ½-inch rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 lb Yukon Gold potatoes, cut into ¾-inch chunks
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces

Method
 

  1. Set Instant Pot to Sauté high. Heat oil, season beef lightly, and brown in two batches, about 3 minutes per side. Transfer to a plate.
  2. Add onion, carrots, and celery to the pot. Cook 3 to 4 minutes until softened. Stir in garlic and tomato paste; cook 1 minute.
  3. Deglaze with a splash of broth, scraping up any browned bits. Add remaining broth, tomatoes, Worcestershire, thyme, bay leaves, potatoes, browned beef, salt, and pepper. Stir.
  4. Lock lid, set valve to Sealing, and pressure cook on High for 20 minutes. Let pressure release naturally for 10 minutes, then quick release any remaining steam.
  5. Remove bay leaves. Stir in green beans and let them warm in the hot soup for 3 to 4 minutes. Season to taste and serve.

Notes

For a thicker soup, mash a few potato pieces against the side of the pot and stir them back in. The flavor deepens overnight, so this soup works beautifully for meal prep.