Description

Instant Pot Beef Vegetable Soup is a hearty, comforting dish, perfect for chilly nights. Combining tender beef chuck with fresh, vibrant vegetables in a savory broth, this recipe delivers deep flavors in a fraction of the time thanks to the Instant Pot. It’s an ideal one-pot meal for busy weeknights or festive gatherings that warms the soul and satisfies hunger.

Ingredients

Scale

1 lb beef chuck roast, cut into 1-inch cubes
2 medium carrots, diced
2 medium potatoes (Yukon Gold or Russet), diced
2 stalks celery, chopped
1 can (14.5 oz) diced tomatoes in juice
4 cups low-sodium beef broth
1 medium onion, chopped
3 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil

Instructions

Set the Instant Pot to sauté mode. Add olive oil, onions, and garlic; cook until fragrant and golden (about 3 minutes).
Season beef cubes with salt and pepper. Brown in batches for about 5 minutes until caramelized on all sides.
Add carrots, potatoes, celery, and diced tomatoes with juice to the pot; stir to combine.
Pour in beef broth and add Italian seasoning; stir once more before sealing the lid.
Set to manual high pressure for 30 minutes. Allow natural release for 10 minutes before quick-releasing any remaining pressure.
Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 22g
Cholesterol: 75mg

Keywords: Feel free to customize by adding seasonal vegetables like green beans or corn. For a heartier soup, consider adding cooked pasta or beans. Store leftovers in an airtight container for up to three days.