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Are you craving a bowl of soul-satisfying vegetable beef soup? If you've got an Instant Pot (or any electric pressure cooker) you can have it on the table in mere minutes!

Speedy Instant Pot Vegetable Beef Soup

Are you craving a bowl of soul-satisfying vegetable beef soup?  If you've got an Instant Pot (or any electric pressure cooker) you can have it on the table in mere minutes! 

Course Soup
Cuisine American
Keyword instant pot, vegetable soup
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • 1 lb. lean ground beef
  • olive oil
  • 2 tsp. dried Italian Seasoning
  • 1 yellow onion, diced
  • 4-5 carrots, peeled and sliced
  • 4 ribs celery, chopped
  • 3-4 cloves garlic, crushed
  • 2 bay leaves
  • 8 cups chicken or vegetable broth
  • 4 cups diced tomatoes, with juice
  • 4-5 Yukon Gold potatoes, cut into bite-size pieces, no need to peel
  • 2 cups frozen green beans
  • kosher salt and freshly ground black pepper, to taste
  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 1-2 Tbs. chopped Italian parsley, or substitute 1 tsp. dried parsley

Instructions

  1. In the Instant Pot, set to the saute setting, add a bit of olive oil; when the oil is hot, add the ground beef, browning it until the beef is fully cooked and no pink remains; remove the ground beef to a plate.
  2. Set the Instant Pot to the saute setting again and add the Italian seasoning, onion, carrots, celery, garlic, and bay leaves to the drippings in the pot; saute for a minute or so. Add the chicken broth to the pot, along with the diced tomatoes and juice, potatoes, green beans, and reserved ground beef. Continuing to use the saute setting, bring the soup to a boil.

  3. Once your soup is boiling, lock the IP lid into place, then choose the manual setting on High Pressure for 2 minutes, bringing the IP to full pressure. When the timer sounds, perform a quick release to remove all pressure from the IP, then remove the lid.
  4. Stir in the corn, peas, and parsley; season soup to taste with salt and pepper. Serve soup with thick slices of crusty bread for soppin'.