Instant Pot Vegetable Beef Soup

This instant pot vegetable beef soup is a delicious hearty soup that is perfect for cold nights. It is full of tender chunks of beef and flavorful vegetables and cooks quickly in the Instant pot.

5 from 1 vote

Print Pin

Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 557kcal

Ingredients

2 lbs beef cut into 1-inch pieces
2 cups diced potatoes
1 cup green peas- frozen peas or fresh peas
1 onion chopped
2 carrots chopped
4 cups beef broth or beef stock
1 tbsp tomato paste
2 garlic cloves finely chopped
1 tbsp olive oil
2 tbsp corn starch
3 tbsp water
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp Italian seasoning

Instructions

Set your Instant pot on the saute setting place olive oil and beef in the bottom of the pot. Saute for about 10 minutes, stirring occasionally to make sure the meat browns on all sides.
Remove beef from the instant pot and set aside. Place the onion and garlic in the instant pot and saute for 5 minutes, stirring occasionally until the onion is translucent.
Add tomato paste, stir and continue cooking for about 2-3 minutes.
Next pour the beef broth in the instant pot and stir to blend everything well.
Add in the chopped potatoes, carrots, salt and spices. Add the beef back into the pot.
Stir well and set to high pressure and cook for 25 minutes.
Once it is finished cooking use the quick release to release the pressure. Remove the lid.
Whisk together the corn starch and water and pour it into the soup, stir well. Mix in the peas.
Stir well, turn the Instant pot onto saute mode, place the lid on and allow to cook for 10 minutes
Serve hot, store any leftovers in an airtight container.

Nutrition