Instant Pot Vegetable Beef Soup
Ready in under an hour, this Instant Pot Vegetable Beef Soup is warm and filling, perfect of busy weeknights or a Sunday family dinner
Servings: 6
Calories: 131kcal
Ingredients
- 1 tablespoon coconut or vegetable oil
- 1 cup green cabbage or coleslaw mix (shredded)
- 1 cup carrots (sliced)
- ¾ cup green bell pepper (diced)
- 1 cup onion (diced)
- 2 cloves garlic (minced)
- 4 cups beef broth
- 15 ounces crushed tomatoes (undrained)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 ½ pounds fresh or frozen beef stew meat (diced)
- 1 ½ cups new potatoes (quartered)
- ¾ cup frozen green beans
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Heat oil on “saute” mode in instant pot.
- Add in cabbage, carrots, pepper, onion, and garlic for 3-5 minutes until softened, but not fully cooked.
- Add in beef broth, crushed tomatoes, thyme, oregano, parsley, and salt.
- Layer beef stew meat on top, then add in quartered potatoes.
- Set pressure valve to the “sealed” position and cook on high pressure for 35 minutes if meat is thawed, or 45 minutes if meat is frozen.
- When Instant pot timer goes off, allow the soup to naturally release.
- Mix water and cornstarch in a small bowl and slowly pour into the pot.
- Stir in frozen green beans and turn soup to “saute” mode and cook until the soup is slightly thickened, and the beans are heated through.
- Serve warm.
Nutrition
Calories: 131kcal | Carbohydrates: 23g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 798mg | Potassium: 943mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3900IU | Vitamin C: 41mg | Calcium: 61mg | Iron: 2mg