Instant Pot Vegetable Beef Soup
Instant Pot Vegetable Beef Soup is full of tender beef and tons of veggies. Your family won't be able to eat just one bowl of soup!
Servings 8
Ingredients
- 2 pounds boneless stew beef
- 2 tablespoons olive oil divided
- 4 cloves garlic minced
- 1 6 ounce can tomato paste
- 12 cups beef broth
- 6 carrots peeled and sliced
- 3 russet potatoes unpeeled cubed
- 1 12 ounce package frozen green beans
- 2 tablespoons dried parsley
- 2 teaspoons dried thyme leaves
- Salt and black pepper to taste
- 1 ½ cup quick cooking barley pasta, or rice
- 2 cups peas
- 1 bay leaf
Instructions
- Set your instant pot to the SAUTE setting until it it hot.
- Season the meat with kosher salt and black pepper.2 pounds boneless stew beef, 2 tablespoons olive oil, Salt and black pepper
- Start with 1 tablespoon of oil and sear the beef in batches until the meat is browned on all sides. Add additional oil as needed.
- Return all the meat to the pot and stir in garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant.4 cloves garlic, 1 6 ounce can tomato paste
- Pour beef broth or beef stock and scrape the bottom of the pot to deglaze the pan. (All the browned bits add great depth of flavor to the soup).12 cups beef broth
- Add the vegetables, parsley, thyme, and bay leaf. Mix well.6 carrots, 3 russet potatoes unpeeled, 1 12 ounce package frozen green beans, 2 tablespoons dried parsley, 1 bay leaf, 2 teaspoons dried thyme leaves
- Cover the pressure cooker and set to MANUAL or PRESSURE COOK for 8 minutes. When the cooking time is up, quick release the pressure.
- Set the instant pot back to SAUTE and add the frozen peas and quick-cooking barley, pasta, or rice. Cook for 10-12 minutes until tender.1 ½ cup quick cooking barley, 2 cups peas
- Remove the bay leaf and serve hot.