Instant Pot Vegetable Beef Soup
Hearty and flavorful Instant Pot Vegetable Beef Soup is a full meal in a bowl and makes a satisfying dinner on a cool evening. It's a dairy and gluten free recipe made in one pot with a quick cooking time and easy cleanup.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course, Soup
Cuisine: American
Diet: Low Lactose
Keyword: beef vegetable soup instant pot, vegetable beef soup, vegetable beef soup instant pot
Servings: 8 servings
Calories: 252kcal
Author: Kristina Tipps
- 2 tablespoon olive oil
- 2 lbs beef stew meat
- 1 large onion diced
- 5 garlic cloves minced
- 5 celery stalks chopped
- 3 carrots chopped
- 2 cups beef broth or water plus bouillon cubes
- 2 cups vegetable broth or water plus bouillon cubes
- 5 cups vegetable juice such as V8
- 1 15 oz can diced tomatoes plus their juices
- 2 teaspoon dried parsley
- 2 teaspoon dried thyme
- 1 tsp dried basil
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 15 oz can corn drained
- 1 15 oz can green beans drained
- 1 15 oz can chickpeas drained and rinsed
Set the Instant Pot to saute on high for 5 minutes. When heated, add the olive oil, beef stew meat, onions, garlic, celery and carrots. Stir frequently.
Turn off saute and add the vegetable broth. Deglaze until a wooden spoon runs smooth on the bottom of the pot and all stuck bits are released.
Add vegetable juice, diced tomatoes, parsley, thyme, basil, salt, and pepper. Seal the lid and set to pressure cook (or manual) on high for 10 minutes.
Allow soup to naturally release pressure for 10 minutes, then complete a quick release of remaining pressure. Add canned corn, green beans, and chickpeas. Taste and adjust salt and pepper and desired.
Vegetables: You can use fresh veggies instead of canned or frozen. Add fresh veggies to the oil with the onions and garlic to soften them prior to pressure cooking. The given vegetables can also be replaced with your favorites, such as peas, cabbage, kale, spinach, asparagus, potatoes and more.
Storing: Instant Pot vegetable beef soup keeps in the fridge for about 1 week or in the freezer for about 6 months. To freeze soup, cool it first then ladle it into large freezer safe storage bags. Seal the bag tightly and lay it flat to make extra space in your freezer.
Serving: 16oz | Calories: 252kcal | Carbohydrates: 14g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 1507mg | Potassium: 832mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5278IU | Vitamin C: 44mg | Calcium: 79mg | Iron: 4mg