Instant Pot Vegetable Beef Soup Recipe - Food Fanatic
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Instant Pot Vegetable Beef Soup Recipe

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    10 Servings

Ingredients

  • 1 tablespoon Grapeseed Oil
  • 2 pounds Beef Stew Meat
  • 1 tablespoon Grill Mates Montreal Steak Seasoning
  • 2 Russet Potatoes, peeled and diced
  • 1 cup Carrot, peeled and sliced
  • 6 stalks Celery, diced
  • 1 Onion, diced
  • 3 cloves Garlic
  • 1 tablespoon Freeze Dried Parsley
  • 1 cup Green Beans, chopped into bite-sized pieces
  • 1 15 ounce can Diced Tomatoes
  • 1/2 cup Frozen Green Peas
  • 1/2 cup Frozen Corn
  • 1/2 cup Chopped White Mushrooms, optional
  • 64 ounces Beef Broth, (two 32 ounce cartons)
  • Salt and Pepper, to taste

Directions

  1. Turn the Instant Pot on to “Saute” setting. Add the grapeseed oil and the stew beef.
  2. Sprinkle the Montreal Steak Seasoning on top of the beef. Mix well and cook for 5 minutes until most pieces of beef are browned.
  3. Pour 1/4 cup of the beef broth in the Instant Pot to “deglaze” the bottom of the pot.
  4. Then, add in the potatoes, carrots, celery, onions, and garlic. Cook for 5 minutes.
  5. Turn off the Instant Pot and add the parsley, green beans, the diced tomatoes, frozen green peas, green corn, mushrooms, and the remaining beef broth. Give the soup a stir.
  6. Place the lid on the Instant Pot making sure the valve is set to “seal”. Press the "soup" setting. Set for 15 minutes. *It will take about 20-30 minutes to get to pressure before the timer begins to count down. Once done cooking, and the timer beeps.
  7. Let the soup do a natural rest for 40 minutes until the pressure pin drops. Carefully, remove the lid and give the soup a stir. *You can carefully do a quick release pressure at the 20 minute resting mark if you are in a hurry.
  8. Season with salt and pepper and ladle into bowls.

 

Instant pot vegetable beef soup photo