Description
This hearty Instant Pot beef and vegetable soup combines tender stewing beef with a medley of fresh vegetables in a flavorful broth. Perfect for a comforting, protein-packed meal, this recipe uses the Instant Pot pressure cooker to quickly develop rich flavors and tenderize the meat while saving time in the kitchen.
Ingredients
Scale
Meat
- 1 pound stewing beef, cut into small 3/4-1″ pieces
Vegetables
- 3 medium carrots, peeled and sliced
- 3 sticks celery, chopped
- 1 medium onion, chopped
- 2 large Russet potatoes, peeled and diced
- 3/4 cup frozen peas and/or corn (optional)
- 3 cloves garlic, minced
Liquids and Seasonings
- 2 tablespoons olive oil
- 4 cups beef broth
- 2 cups water
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Prep the beef and vegetables: Cut the stewing beef into 3/4- to 1-inch cubes to ensure faster cooking and tender results. Season the beef cubes generously with salt and pepper. Prepare all other vegetables by peeling, chopping, or slicing as specified.
- Sauté the beef: Turn on the Instant Pot and press the sauté function. Add olive oil and allow it to heat. Brown the beef cubes on all sides, working in batches if necessary to avoid overcrowding. This should take about 5 minutes total. Remove browned beef and set aside. Spoon out most of the excess fat from the pot, leaving about 1-2 tablespoons.
- Sauté the aromatics: Add chopped onion and celery into the Instant Pot and sauté for 4-5 minutes until softened. Stir in the minced garlic and scrape up any brown bits stuck to the bottom of the pot to build flavor.
- Add ingredients to the pot: Return the browned beef to the pot along with carrots, diced potatoes, beef broth, water, Worcestershire sauce, and Italian seasoning. Stir gently to combine all ingredients.
- Pressure cook the soup: Secure the Instant Pot lid tightly and ensure the valve is set to ‘sealing’. Set the Instant Pot to cook on high pressure for 20 minutes. Note that it will take approximately 10 minutes for the pot to reach full pressure before the cooking countdown begins.
- Release pressure safely: Once cooking time is complete, allow the pressure to naturally release for 15 minutes to preserve moisture and tenderness. After 15 minutes, carefully switch the valve to ‘venting’ to release any remaining pressure before opening the lid.
- Finish and season: Stir in the frozen peas and/or corn. These will cook quickly in the residual heat. Taste the soup and adjust seasoning by adding extra salt and pepper as needed. Serve hot.
Notes
- For extra flavor, consider adding fresh herbs like thyme or parsley during the sauté step.
- To make this soup gluten-free, double-check that your Worcestershire sauce does not contain gluten.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- If you prefer a thicker broth, mash some of the potatoes after cooking or add a cornstarch slurry and simmer using the sauté function after pressure cooking.
- Feel free to swap beef for other protein options, but cooking times may vary.
