Leave a Reply
Want to join the discussion?Feel free to contribute!
Chicken Tortilla Soup
Vegetable Beef Soup
| By : |
Learn how to make vegetable beef soup with our Instant Pot® Vegetable Beef Soup recipe, which makes preparing a savory, comforting soup faster and easier than ever. This flavorful soup has tender beef, vegetables and pasta that cook all together in the Instant Pot®, so prep and cleanup are easy. Beef broth provides the rich base while tomato paste, thyme and parsley round out the complex flavors of this delicious and hearty soup.
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
|
Ingredients
- 1/2 lbs boneless beef chuck roast or stew beef cut into bite-sized pieces
- 1 tbsp vegetable oil
- 2 tbsp tomato paste
- 4 cups Swanson® Beef Broth
- 2 carrots peeled and diced (about
1 cup ) - 1 Yukon gold potato unpeeled, cut into cubes (about
1 cup ),6 ounces - 4 oz green beans trimmed and cut into
1/2 inch pieces (about1 cup ) - 1/2 cup uncooked ditalini pasta small tube shaped
- 1 tbsp chopped fresh thyme leaves
- 1 cup frozen peas thawed
- 2 tbsp chopped fresh parsley
Ingredients
|
Instructions
- Season the beef with salt and pepper. On a
6 quart Instant Pot®, select the Saute setting. Heat the oil and add the beef and cook until well browned, stirring occasionally. Add the tomato paste and cook and stir for 2 minutes (cooking the tomato paste will enhance the flavor). Press Cancel. - Add the broth, carrots, potato, green beans, ditalini and thyme. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes(timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
- Stir in the peas. Season to taste and sprinkle with the parsley before serving.
Recipe Notes
Time-Saving Tip: Save on prep time by substituting frozen vegetables for fresh. Instead of adding the carrots with the broth, add frozen peas and carrots and frozen green beans at the end, and cook on the Saute setting for 5 minutes or until hot.
Nutrition Values Per Serving : Calories 197, Total fat 5.4 g, Saturated fat 1.3 g, Cholesterol 27 mg, Sodium 658 mg, Total carbohydrate 23.7 g, Dietary fiber 3.6 g, Protein 13.5 g, Vitamin A 465 %DV, Vitamin C 15 %DV, Calcium 3 %DV, Iron 13 %DV
*Pressure Cook and Manual buttons are interchangeable
You might also like
Feel free to contribute!
Download Recipe App
instant pot. instant pot shrimp gumbo, instant pot recipes, instant pot
First time to use this pot today
Need Australian weigh in kilograms from lbs
Looking for ham and veggies soup
I don’t see anyone use the soup program button. Why do most recipes use just the pressure program? Why do they have so many different programs if everyone only uses the pressure cook program?
Yes
This was yimmy the way i made it. Added onion with beef. Didnt have tomato pastw so used tomato buillion instead. Added a few frozen speckled beans with carrots and pasta. After cook, added can corn, can green peas, and frozen green beans and okra. Sprinkled with cajum seasoning and saute’d for 10 min, turned off and put top on and let it sit until cool. Set up in refrig overnite. It was out of sight fantastic!! Yummy!!
How long do I cook vegetable beef soup and what button do I push I have never used a Insta pot before first time have a blessed night Tina Shepherd❤️