Instant Pot® Beef And Vegetable Soup Recipe

Name: Instant Pot® Beef And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 pounds boneless beef chuck roast, cut into cubes, or to taste; 5 large carrots, chopped; 1 large yellow onion, chopped; 2 stalks celery, chopped; 6 cups water; 3 large turnips, peeled and diced; 1 pound fresh green beans, trimmed and sliced; 2 tablespoons tomato paste; 2 tablespoons salt, or more to taste; 2 tablespoons garlic powder, or more to taste; 1 tablespoon onion powder, or more to taste; 1 tablespoon celery seed; 2 bay leaves; ground black pepper to taste

Servings: persons

1 tablespoon olive oil
2 pounds boneless beef chuck roast, cut into cubes, or to taste
5 large carrots, chopped
1 large yellow onion, chopped
2 stalks celery, chopped
6 cups water
3 large turnips, peeled and diced
1 pound fresh green beans, trimmed and sliced
2 tablespoons tomato paste
2 tablespoons salt, or more to taste
2 tablespoons garlic powder, or more to taste
1 tablespoon onion powder, or more to taste
1 tablespoon celery seed
2 bay leaves
ground black pepper to taste

1
Heat olive oil in a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Cook beef cubes until brown on all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, about 5 minutes. Return beef to the pot; add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 pounds boneless beef chuck roast, cut into cubes, or to taste, 5 large carrots, chopped, 1 large yellow onion, chopped, and more.

Yes, Instant Pot® Beef And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Beef And Vegetable Soup

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