How Long Instant Pot Vegetable Beef Soup
This instant pot vegetable beef soup is the perfect healthy soup recipe! This one pot meal is packed with savory flavor and is ready in 30 minutes!
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When I think of a warm and comforting meal, I think of soup! This vegetable beef soup is quick, easy and so full of flavor. Plus, it is mega healthy! Packed with a variety of vegetables and beef.
Best of all, throw it all in your instant pot and BOOM, you have a delicious dinner ready to do. If you love the instant pot, you will love this Instant Pot Tri Tip for a mouth watering dinner. If you want a lean and healthy burger option, you will love these Elk Burgers.
Instant Pot vegetable soup with beef is perfect to make ahead and eat all week if you are meal planning. It also freezes well so you can save it for when you need a quick meal! Just pop it in the microwave and it will still taste delicious.
You can even turn this soup into instant pot beef stew by omitting some of the beef broth and reducing some of the seasoning mix! It will reduce down and be even thicker.
Why this recipe works
- This recipe is a super easy one pot meal that only takes 30 minutes and you have a delicious dinner on the table!
- Super healthy dinner or lunch option. No oil required! Delicious all year round and even when you are looking to eat on the lighter side. Light in fat and calories but definitely not light on flavor! And speaking of healthy, be sure to check out my Healthy Cake Pops and refreshing and vibrant Dragon Fruit Drink.
- This instant pot vegetable beef soup is a super flexible recipe. You can use many different kinds of beef in this recipe and they all turn out excellent. You can also substitute different vegetables based on your taste preferences.
Ingredients for instant pot vegetable beef soup
- Beef: This recipe is super flexible and works with most any cut of beef. To name a few: top round, bottom round, chuck roast, chuck eye, London broil, stew meat, sirloin tip, eye of round and top sirloin.
- Beef Broth or Stock: The broth in a can or a box works well in this recipe. You can also use Better than Bouillon or bouillon cubes and make your own broth. Better than Bouillon tends to have a really great beefy flavor.
- Au Jus Mix: McCormick Au Jus Gravy Mix is a good brand that you can find in most every grocery store. Many grocery stores also have a store brand which will work well too.
- Canned Diced Tomato: Diced tomato and petite diced canned tomatoes work well. If you would like to use fresh, that is fine as well.
- Onions: Sweet or yellow.
- Mushrooms: Sliced or you can buy whole and slice or chop them.
- Carrots: You can buy carrots and slices or chop them. You can also use baby carrots.
- Peas: Frozen, fresh or canned (although canned in not my favorite for peas as they tend to be mushy).
- Corn: Frozen, fresh or canned.
- Garlic: Minced or pressed with a garlic press. I can't live without my garlic press!
- Barley: You can purchase uncooked pearled barley in most grocery stores, usually located in the rice aisle or bulk section.
- Thyme
- Rosemary
- Italian Seasoning
- Black Pepper
- Salt
How to make this recipe
- Chop/slice your vegetables.
- Cut your beef into ½ inch cubes.
- Set frozen peas and corn aside.
- In Instant Pot, combine remaining ingredients (beef, beef broth, au jus gravy mix, diced tomato, onion, mushrooms, carrots, garlic, barley, thyme, rosemary, Italian seasoning and black pepper).
- Stir to make sure no ingredients are sticking to the bottom of the Instant Pot.
- Cook on high pressure for 20 minutes.
- Once finished, press cancel and quick release remaining pressure.
- Stir in peas and corn. Enjoy!
What types of beef can I use?
This Instant Pot beef and barley vegetable soup is super flexible and works with many different types of beef. Most lean cuts of beef work well. You can buy pre-cut stew meat or even most cuts of steak (New York Strip, filet, ribeye) if you really want to be fancy!
A fattier cut of meat such as a chuck roast or chuck eye will also work, just keep in mind that the fat content will be higher in the dish overall (but the flavor will probably be pretty awesome!). Here are some cuts of meat that will work well in this vegetable beef soup:
- Top round
- Bottom round
- Chuck roast or chuck eye (higher in fat content)
- London broil
- Stew meat
- Sirloin tip
- Eye of Round
- Top sirloin
FAQ and expert tips
Can I convert this recipe to Instant Pot Beef Stew?
You can convert this soup to instant pot beef stew if you prefer the thicker texture. Simply reduce your beef stock by 1 cup and reduce au jus gravy mix by ¼.
Does this Instant Pot Vegetable Beef Soup freeze well?
This Instant Pot Vegetable Soup is the perfect meal to freeze. I recommend dividing it into freezer safe containers and store for up to 2 months. When ready to eat, simply defrost in the refrigerator overnight or in the microwave and enjoy!
How to you use an Instant Pot for soup?
You can use an Instant Pot for soup by using the soups setting, the low pressure setting or the high pressure setting. Depending on your recipe and what type of soup you are making, the instant pot is a quick and easy way to make delicious soup!
Looking for other delicious and healthy recipes or easy instant pot recipes?
This Mushroom Soup Recipe is a healthier and lighter version of your favorite classic but with all of the rich flavor!
This Healthy Turkey Chili is packed with vegetables and big flavor.
Need a super easy Instant Pot Risotto recipe? This recipes give you two delicious instant pot variations: cheddar, rosemary and shitake mushroom risotto or a vegan risotto (dairy free pea and mushroom risotto).
Looking to whip up some rice quickly? Check out my Instant Pot Sushi Rice and How to Cook Black Rice in the Instant Pot.
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Instant Pot
- 2 lbs top or bottom round steak (cubed) See Notes for other beef cut options
- 4 cups beef broth or stock
- 1 packet au jus gravy mix (1 oz)
- 1 can diced tomato (14.5 oz)
- 1 medium onion (yellow or sweet)
- 1 cup sliced mushrooms
- 4 carrots (sliced)
- ½ cup frozen peas
- ½ cup frozen corn
- 2-3 garlic cloves (pressed or minced)
- ½ cup pearled barley (uncooked)
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon black pepper
- 1 teaspoon italian seasoning
- salt (to taste, if necessary)
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Chop/slice your vegetables.
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Cut your beef into ½ inch cubes.
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Set frozen peas and corn aside.
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In Instant Pot, combine remaining ingredients (beef, beef broth, au jus gravy mix, diced tomato, onion, mushrooms, carrots, garlic, barley, thyme, rosemary, Italian seasoning and black pepper).
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Stir to make sure no ingredients are sticking to the bottom of the Instant Pot.
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Cook on high pressure for 20 minutes.
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Once finished, press cancel and quick release remaining pressure.
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Stir in peas and corn. Enjoy!
Notes:
Instant Pot Beef Stew: If you prefer the thicker texture of stew vs. soup, reduce your beef stock by 1 cup and reduce au jus gravy mix by ¼.
Beef Cuts: This soup recipe works well with many types of beef. While this list is not exclusive, the following beef cuts work well:
- Top round
- Bottom round
- Chuck roast (higher in fat content)
- London broil
- Stew meat
- Sirloin tip
- Eye of Round
- Top sirloin
Calories: 331 kcal | Carbohydrates: 28 g | Protein: 41 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 92 mg | Sodium: 823 mg | Potassium: 1104 mg | Fiber: 6 g | Sugar: 5 g | Vitamin A: 6966 IU | Vitamin C: 17 mg | Calcium: 97 mg | Iron: 5 mg
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