Best Instant Pot Vegetable Beef Soup

Ready in under an hour, this Instant Pot Vegetable Beef Soup is warm and filling, perfect of busy weeknights or a Sunday family dinner.

My husband grew up on vegetable beef soup. I can remember going to his house after I met him and there always being a pot of vegetable soup, along with pimento cheese. It may seem strange, but the two go together now in my mind.

This instant pot vegetable beef soup will take you back to a simpler time, all while filling your loved ones up with comforting soup and love.

Why you'll love this soup:

• full of veggies and potatoes
• uses beef stew meat, an economical cut of beef
• only 10-15 minutes of hands on prep
• comforting and filling

What is the best meat for beef soup?

The best meat to use for this instant pot vegetable beef soup is beef chuck. The beef chuck is located on the front shoulder of the cow. You can also use beef round which is located on the rear muscle. It contains more connective tissue and is slightly less tender than beef chuck. In the grocery store when you see the pre-cut meat labeled as "stew meat" it will be comprised of either beef chuck or round.

Ingredients for Vegetable Beef Soup

• Coconut or vegetable oil
• Green cabbage: You can use cabbage or a coleslaw mix which includes shredded carrots and red cabbage along with green cabbage. I usually like to purchase pre shredded cabbage to make preparation a little bit easier. (Note: A friend has served a variation of this beef soup for years and swears by the green cabbage. She says that it doesn't taste the same without green cabbage. So I have never tried this type of beef stew without using cabbage.)
• Carrots & green bell pepper
• Onion & garlic
• Beef broth: feel free to use beef broth or water and beef bouillon.
• Crushed tomatoes: You can substitute the crushed tomatoes 4 tomato puree, or even diced tomatoes
• Spices: Use dried thyme, oregano, parsley, and salt
• Beef Stew Meat
• New potatoes: I prefer to use new potatoes because I don't have to peel the potatoes due to their thin skin. If you would prefer to use another type of potato such as russet potatoes, I would recommend peeling and chopping the potato before adding it to the soup.
• Green beans
• Cornstarch: In order to get the stew-like quality of this vegetable beef soup, I like to add in cornstarch to thicken it up just slightly. If you prefer the texture of a soup, feel free to omit the cornstarch for a thinner consistency.

How to Make Soup in the Instant Pot

You'll need at minimum a 6 quart electric pressure cooker for this recipe. The important thing to remember when working with instant pots is that you have to allow time for the IP to heat up and depressurize. Although this is hands off time, you want to be sure to plan for it.

• Heat oil on "saute" mode in instant pot. Sautéing the veggies in the IP also allows it to heat up faster during the pressurizing stage.
• Add in cabbage, carrots, celery, onion, and garlic for 3-5 minutes until softened, but not fully cooked.

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• Add in beef broth, crushed tomatoes, thyme, oregano, parsley, and salt.
• Layer beef stew meat on top, then add in quartered potatoes.
• Set pressure valve to the "sealed" position and cook on high pressure for 35 minutes if meat is thawed, or 45 minutes if meat is frozen.

• When Instant pot timer goes off, allow the soup to naturally release.
• Mix water and cornstarch in a small bowl and slowly pour into the pot.
• Stir in frozen green beans and turn soup to "saute" mode and cook until the soup is slightly thickened, and the beans are heated through.

How do I store beef soup?

You can store your beef soup in the refrigerator for up to three additional days. Make sure to store your soup in an airtight container. You can also freeze your soup for up to six months.

Servings 6

Prep Time 10 minutes

Cook Time 50 minutes

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• 1 tablespoon coconut or vegetable oil
• 1 cup green cabbage or coleslaw mix (shredded)
• 1 cup carrots (sliced)
• ¾ cup green bell pepper (diced)
• 1 cup onion (diced)
• 2 cloves garlic (minced)
• 4 cups beef broth
• 15 ounces crushed tomatoes (undrained)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 ½ pounds fresh or frozen beef stew meat (diced)
• 1 ½ cups new potatoes (quartered)
• ¾ cup frozen green beans
• 2 tablespoons water
• 1 tablespoon cornstarch

• Heat oil on "saute" mode in instant pot.

• Add in cabbage, carrots, celery, onion, and garlic for 3-5 minutes until softened, but not fully cooked.

• Add in beef broth, crushed tomatoes, thyme, oregano, parsley, and salt.

• Layer beef stew meat on top, then add in quartered potatoes.

• Set pressure valve to the "sealed" position and cook on high pressure for 35 minutes if meat is thawed, or 45 minutes if meat is frozen.

• When Instant pot timer goes off, allow the soup to naturally release.

• Mix water and cornstarch in a small bowl and slowly pour into the pot.

• Stir in frozen green beans and turn soup to "saute" mode and cook until the soup is slightly thickened, and the beans are heated through.

• Serve warm.

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Source: https://www.tastesoflizzyt.com/instant-pot-vegetable-beef-soup/

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