Instant Pot Vegetable Beef Soup
Instant Pot vegetable beef soup with lean ground beef, fresh potatoes, carrots, celery, canned green beans and corn, and frozen peas. Ready in under 30 minutes.
Servings: 6 Servings
Calories: 321kcal
Equipment
Ingredients
- 1 lb ground beef lean*
- 2 cups tomato juice
- 2 cups beef broth low sodium
- 1 envelope onion soup mix
- 1 can fresh cut green beans drained
- 1 ½ cups celery chopped
- 1 can sweet corn drained
- 1 lb small red potatoes cubed
- 12 oz frozen peas
- 1 yellow onion chopped
- 1 ½ cup chopped carrots
- 1 ½ teaspoon Italian seasoning
- 3 garlic cloves
- 1 teaspoon salt
- ½ teaspoon pepper
- parsley garnish
Instructions
- Set the Instant Pot to Saute and add the beef, garlic, and chopped onions.
- Saute until no longer pink.
- Press CANCEL.
- Drain grease from the pot as necessary.
- Add the potatoes, carrots, celery, green beans, and corn.
- Add in the frozen peas.
- Add the seasonings to the pot.
- Pour in the tomato juice and the beef broth.
- Sprinkle the envelope of onion mix over the liquid.
- Close the lid and set to MANUAL/PRESSURE COOK for 6 minutes.
- Allow a 15-minute natural pressure release before removing the lid.
- Stir and garnish with parsley if desired.
Notes
- Use lean ground beef so there is little to no fat to drain.
- Layer ingredients in the pot and do not stir to prevent the burn notice.
- Frozen peas go in after pressure cooking. They warm through in the hot broth.
- Stew meat can replace ground beef. Cut into bite-sized pieces and sear first.
- Freezes well. Cool completely, then store in a freezer bag shaped to fit the Instant Pot.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 28g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 862mg | Potassium: 1073mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10297IU | Vitamin C: 31mg | Calcium: 86mg | Iron: 4mg
