Instant Pot Vegetable Beef Soup With Frozen Vegetables

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This Instant Pot Vegetable Beef Soup is a hearty, comforting soup made easy thanks to frozen veggies – it's the perfect dump dinner!

How to make vegetable beef soup in the Instant Pot

1. Assemble all ingredients while heating olive oil in Instant Pot.
2. Saute beef until browned.
3. Add onion and saute for 2-3 minutes.
4. Add all remaining ingredients, except parsley, and cover Instant Pot.
5. Pressure cook on high for 5 minutes, allowing 5-10 minutes for Instant Pot to come to pressure.
6. Garnish with parsley, then serve and enjoy!

Ingredient substitutions

• Olive oil – Feel free to use Grapeseed oil for an even healthier oil substitution.
• Beef – Swap beef with chicken or turkey for a leaner dish. For a vegan-friendly alternative, you can use lentils or add additional potatoes to help maintain the body of the soup.
• Yellow onion – This is my favorite onion for soups and stews, but white or red onions can be used instead if that's all you have on hand.
• Celery – To maintain the same flavor and texture components that celery provides to the soup, you can use leeks instead. For more crunch, you can use bell peppers.
• Yukon gold potatoes – For a lower carb root vegetable, some might like to use turnips instead, but be aware that this will change the overall flavor.
• Beef broth – You can use vegetable broth, mushroom broth, or even wine in place of beef broth.

How do you thicken vegetable beef soup?

Texture is super important in soups and stews, and luckily thickening this one is super easy.

You can create a slurry using 1 tsp of flour mixed with 1 tsp of cold water, and then stir this mixture into the soup. It's important not to add the flour directly to the soup and create a slurry instead since the flour could end up clumping in the pot. Once you've added the slurry, turn the Instant Pot to saute mode and saute for a few minutes until thickened.

Another quick trick for texture is to blend some amount of the soup (excluding the beef) and add it back to the remainder. You can use a standing blender or immersion blender – I prefer to use an immersion blender for this so I can keep an eye on the consistency as I go. Once blended, stir the soup until you achieve your desired texture.

What is the best cut of meat to use?

For most soups and stews, you'll want to avoid those tender cuts of meat and opt for the chuck roast instead. The chuck roast is a tough cut of beef that comes from the cow's front shoulder, or "chuck", and also happens to be the least expensive cut of beef you can get. It works great in soups and stews because the beef will become tender while cooking without falling apart, which can be a real issue in soups.

What to serve on the side

This vegetable beef soup is extremely filling on its own and doesn't require any sides. However, if you'd like, you can always add a side salad or some bread, like a sourdough loaf or toasted crostini.

Storing and reheating

Once the soup has cooled, you can transfer it to airtight containers and store in the refrigerator. The soup will last for 3 to 4 days, and can then be reheated on the stovetop or in the microwave.

On the stovetop, you'll reheat the soup over medium heat, stirring occasionally until warmed through.

In the microwave, you'll heat the soup for 2-3 minutes, stirring halfway through.

Freezing this soup

The vegetable beef soup will lasts for up to 3 months in the freezer.

To freeze, transfer the cooled soup to freezer-safe containers, leaving 1 to 2 inches of room for it to expand when it freezes. When you're ready to reheat the soup, first thaw it for 1 to 2 days in the refrigerator, or (if low on time), in a bath of warm water.

More Instant Pot soup recipes

• Instant Pot Beef Barley Soup
• Instant Pot Beef Bourguignon
• Instant Pot Vegetable Bean Soup

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this Beef Vegetable Soup into your weekly lunches.
• I get all my 100% grass-fed beef from Butcher Box – for this recipe, I use the finished stewing beef!
• Get a meat thermometer to make sure your beef is cooked through
• Freeze this recipe in glass microwave-safe bowls up to 3 months

• 1 tbsp olive oil
• 1 lb stewing beef
• 1 yellow onion, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 2 medium-sized Yukon gold potatoes, chopped
• 1 tsp Italian seasoning
• 1 tsp each salt & pepper
• 1 (796mL) can diced tomatoes
• 4 cups beef broth
• 1 (750g) bag mixed frozen vegetables
• Fresh parsley, for garnish

• Turn Instant Pot to saute mode, then add olive oil. Once oil is hot, saute beef until browned, then add in onion, sauteing for 2-3 minutes.

• Add in remaining ingredients in the order in which they are listed, except for parsley. Place lid on Instant Pot and make sure valve is set to seal.

• Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.

• Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.

• Serve in large bowls, garnishing with parsley if desired, then serve and enjoy.

Calories: 381 kcal | Carbohydrates: 35 g | Protein: 22 g | Fat: 19 g | Saturated Fat: 6 g | Cholesterol: 54 mg | Sodium: 738 mg | Potassium: 1122 mg | Fiber: 8 g | Sugar: 5 g | Vitamin A: 6593 IU | Vitamin C: 38 mg | Calcium: 119 mg | Iron: 5 mg

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Source: https://eatinginstantly.com/instant-pot-vegetable-beef-soup/

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