Instant Pot Vegetable Beef Soup

12
Servings
25m
Prep Time
28m
Cook Time
53m
Ready In


"This is my go-to soup year round. It's easy to make and is ready-to-eat in less than an hour total. This recipe works well in a 6 quart Instant Pot. Can be made with pulled pork also."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (357.3 g)
  • Calories 207.9
  • Total Fat - 7.6 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 19.9 mg
  • Sodium - 403.4 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 4.4 g
  • Sugars - 5.2 g
  • Protein - 8.3 g
  • Calcium - 41.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 20.1 mg
  • Thiamin - 0.2 mg

Step 1

Do all of the browning and sautéing in the Instant Pot (IP) is first. Draining depends on the amount of fat.

Step 2

Dump all other ingredients into the IP and set on high pressure for 8 minutes, checking the vents to insure in proper position.

Step 3

Naturally decompress for 20 minutes and vent any remaining steam safely.

Tips & Variations


No special items needed.

Related

ssej1078

This was a perfect dinner for this chilly night! I loved the recipe, so simple and delish!! Thanks so much for sharing

review by:
(21 Sep 2020)