Beef Vegetable Soup in Instant Pot Without Potatoes
Instant Pot vegetable beef soup is a hearty and piece of cake dinner that the whole family will honey!
Don't worry, internet friends! If you don't accept an Instant Pot even so (Amazon affiliate), I've got yous covered with my stove top vegetable beefiness soup recipe. 👌🏻
Merely some of united states are obsessed with our Instant Pot and insist on making everything in information technology. 😜🙋🏼 Information technology only seals in all the flavor, and I Dear using mine to make soups, chilis and stews.
👉🏻👉🏻See my full Instant Pot review here if yous are curious. 👈🏻👈🏻
Even though I wrote this recipe using diced stew meat, I must confess that I usually arrive with leftover pot roast. It is the perfect way to use upward leftovers!
If y'all are using leftover pot roast, just sauté but the onions, carrots and celery to begin with, and so add diced up leftover pot roast when you lot add the broth.
I would also similar to add together that my skillet cornbread is the perfect companion for this soup.😋🙌🏻 I ever make this to go with our vegetable beef soup.
You could always serve information technology with a grilled cheese sandwich, or fifty-fifty plain saltine crackers.
In making this soup over the years, I also sometimes throw in leftover vegetables. Pretty much anything that will concord upwardly to the cook time volition work.
Two examples I often practise add to the pot: black eyed peas and lima beans. I would not recommend, for example, something like broccoli that would become mushy.
Tools Used to Make Instant Pot Vegetable Beefiness Soup
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- Instant Pot
- Pocketknife
- Cutting Board
- Measuring cup for liquids
- Measuring cups and spoons
Shop all my kitchen favorites here!
Instant Pot Vegetable Beef Soup Recipe
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Instant Pot Vegetable Beef Soup
Instant Pot vegetable beef soup is a hearty and easy dinner that the whole family will love!
Prep Time x minutes
Melt Fourth dimension ane hour 3 minutes
Total Time 1 60 minutes thirteen minutes
Servings eight
Calories 179 kcal
- 1 pound diced beef (package will ofttimes say stew meat)
- 1/2 teaspoon garlic powder (to season the beef - omit if using leftover pot roast)
- 1/2 medium yellow onion, diced
- 2 celery stalks, diced
- 1 cup diced carrots
- cooking spray or olive oil
- iv ane/2 cups beef goop/ stock (OR I often used water, plus 1 Tablespoon Better Than Bullion Beefiness Base)
- one/2 teaspoon dried oregano
- salt and pepper to taste
- 2 cups frozen corn kernels
- i cup frozen green beans
- 2 cups diced potatoes
- ane can diced tomatoes, undrained (14.5 ounces)
- ane bay leafage (remove afterward cooking is complete)
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Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).
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Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about iii to 4 minutes.*
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Add together the onions, celery and carrots, and cook another 3 to 4 minutes.
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Turn off the pot, and add together all other ingredients.**
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Put on the lid, lock it and set up to manual high pressure for 8 minutes. (It will have a while to come up to force per unit area with such a full pot, FYI. Mine took 22 minutes.).
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After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. If your pot is even so pressurized at 25 minutes, get alee and quick release whatever remaining pressure.
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Remove bay foliage, and serve.
*If you are using leftover pot roast, simply sautéonly the onions, carrots and celery to begin with. Plus, omit the garlic powder.
**Add diced up leftover pot roast when you add the broth.
Cooking time includes both come to pressure time (22 minutes for me) and NPR time (25 minutes for me).
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Diet Facts
Instant Pot Vegetable Beef Soup
Amount Per Serving
Calories 179 Calories from Fat 27
% Daily Value*
Fat 3g v%
Saturated Fat 1g 6%
Cholesterol 35mg 12%
Sodium 455mg xx%
Potassium 964mg 28%
Carbohydrates 20g vii%
Fiber 3g 13%
Sugar 4g 4%
Poly peptide 18g 36%
Vitamin A 2890IU 58%
Vitamin C 15.3mg 19%
Calcium 65mg 7%
Iron 3.9mg 22%
* Percent Daily Values are based on a 2000 calorie nutrition.
Notation: This postal service originally appeared on A Compression of Healthy October 30, 2017.
I recently shot new photos for this recipe. Here is what the onetime photos looked like.
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