Are you craving a bowl of soul-satisfying vegetable beef soup? If you've got an Instant Pot, you can have this Speedy Instant Pot Vegetable Beef Soup on the table in a flash.
Prep Time: 20 minutesminutes
Cook Time: 2 minutesminutes
Approx. Time Needed for Instant Pot to Pressurize:: 10 minutesminutes
4-5Yukon Gold potatoes, cut into small bite-size pieces, no need to peel
2cupsfrozen green beans
kosher salt and freshly ground black pepper, to taste
1cupfrozen corn, thawed
1cupfrozen peas, thawed
1-2Tbs.chopped Italian parsley, or substitute 1 tsp. dried parsley
Instructions
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; reserve.
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.
Once your soup is boiling, lock the Instant Pot lid into place, then choose the manual setting on High Pressure for 5 minutes, bringing the Instant Pot to full pressure. When the timer sounds, perform a quick release to remove all pressure from the Instant Pot, then remove the lid.
Stir in the corn, peas, and parsley; season the soup to taste with salt and pepper. Serve at once with thick slices of crusty bread.