Instant Pot Vegetable Beef Soup

5 from 1 vote

Instant Pot Vegetable Beef Soup

This hearty instant pot vegetable beef soup is packed with tender beef, colorful vegetables, and savory flavors. It’s easy to make, comforting, and economical; the perfect family meal.

Prep Time20

Cook Time40

Course: Main Course, Soup

Cuisine: American

Servings: people

Calories: 376kcal

Author: Adina

Equipment

Instant pot

Ingredients

1 lb beef stew meat diced, 450 g
2 tablespoons vegetable oil divided
1 medium onion finely chopped
2 medium carrots sliced
3 garlic cloves
3 cups cabbage 270 g, chopped, Note 1
1 red bell pepper diced
2-3 potatoes ½ inch/ 1 cm cubes, 350 g/ 12.5 oz
1 tablespoon tomato paste
1 can diced tomatoes 400 g/ 14 oz
4 cups beef broth 950 ml
1 teaspoon Italian seasoning
1 teaspoon oregano
2 bay leaves
fine sea salt or kosher salt
ground black pepper
1-2 teaspoons balsamic vinegar to taste
1-2 teaspoon Worcestershire sauce to taste, Note 2
2-3 tablespoons parsley chopped

Instructions

Brown beef: Choose the sauté mode: Add 1 tablespoon of vegetable oil. Once the pot is hot, brown the beef in two batches on all sides, 3-4 minutes per batch. Remove from the pot and set it aside.
1 lb/ 450 g beef + 2 tablespoon vegetable oil
Sauté onions: Add the second tablespoon of oil, then the diced onion, carrots, garlic, and sauté for 2-3 minutes until they become fragrant and translucent.
1 tablespoon oil + 1 onion + 2 carrots + 3 garlic cloves
Sauté vegetables: Add peppers, cabbage, potatoes, and tomato paste. Stir well to combine and sauté for another 5 minutes.
1 pepper + 3 cups/ 270 g cabbage + 2-3/ 350 g potatoes + 1 tablespoon tomato paste
Add: Pour in the diced tomatoes and scrape the bottom of the pot to release any browned bits. Add the beef broth, Italian seasoning, oregano, bay leaf, salt, and pepper to the instant pot. Stir well.
1 can diced tomatoes + 4 cups/ 950 ml beef broth + 1 teaspoon Italian seasoning + 1 teaspoon oregano + 2 bay leaves + ½ teaspoon fine sea salt (to taste, depends on the saltiness of the broth) + ½ teaspoon black pepper
Return the beef to the pot and stir.
Close the lid and set the valve to the sealing position. Select the pressure cook/manual mode and set the timer for 15 minutes.
Natural release: Once the cooking time is complete, allow for a natural pressure release for about 10 minutes. Then carefully perform a quick release to release any remaining pressure.
Add balsamic vinegar and Worcestershire sauce, and adjust the taste with salt and pepper if needed. Stir in the parsley before serving.
1 teaspoon balsamic vinegar (more to taste) + 1 teaspoon Worcestershire sauce (more to taste) + 2-3 tablespoon chopped parsley

Notes

Vegetables: You can add or use other vegetables, such as parsnips, green beans, celery stalks, cauliflower, peas, etc.
Worcestershire sauce adds flavor. However, if you don’t have it, you can leave it out or substitute it with soy sauce or even fish sauce.

Nutrition