Instant Pot Vegetable Beef Soup
Servings
Prep Time
Cook Time
Ready In
Recipe: #35325
July 24, 2020
Categories: Dinner, Main Dish, Side Dishes, Soups/Stews, Beef, Ground Beef, Vegetables, Onions, Potatoes, North American, One-Pot Meal, Fall/Autumn, Winter, Pressure Cooker, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
"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."
Ingredients
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.
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