Instant Pot Vegetable Beef Soup
Hearty and Delicious Vegetable Beef Soup made using ground beef and pressure cooked in the Instant Pot. It's healthy and ready in less than 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
*You can substitute the ground beef for stew meat. Cut the stew meat into bite-sized pieces. Saute the meat until all sides are browned then proceed to the remaining steps. Cook times remain the same by cutting into small pieces.
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
