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Instant Pot Vegetable + Beef Soup
We’re receiving lots of requests for more Instant Pot Recipes over here at the CFC headquarters (aka: my family kitchen).
I’ve been making lots of soup in my instant pot the past few months. I love that it tastes like it cooked for hours – but it definitely does not, as it’s ready QUICK!
I’m sort of new to the instant pot game as I still absolutely LOVE my crockpot. But the instant pot is growing on me, and I notice that I’m pulling it out more often.
If you’ve also been hesitant to make the leap over to the IP, let this be your friendly nudge to do so. I do appreciate that each cooker (crockpot/instant pot) has its own benefits, and can make life MUCH easier once you get the hang of it.
This Veggie + Beef Soup was a happy surprise one evening when I had purchased beef on sale and had a plethora of vegetables sitting in my kitchen to use up fast. Turned out REALLY good, and I LOVE that it’s totally packed with veggies and protein.
Any cut of beef (or bison) will work well for this soup, thanks to the almost magical work of the instant pot.
You can definitely substitute any vegetables to make it more suited to your personal tastes and preferences, it’ll come out great!
- 2 Tbsps olive oil or avocado oil
- 1-1/2 lbs. stew meat, chopped into bite-sized pieces
- 1 Tbsp smoked paprika
- sea salt and ground pepper, to taste
- 1 large yellow onion, diced
- 4 fresh garlic cloves, pressed
- 3 carrots, peeled and sliced
- 4 celery ribs, sliced
- 1/2 small green cabbage, chopped
- 3 small sweet potatoes, diced
- 1 large red bell pepper, seeded and diced
- 3 Tbsps tomato paste
- 4 cups beef bone broth
- 1-14 oz can crushed tomatoes
- 1 bay leaf
- 1 small broccoli head, broken into small florets
- 1 large zucchini, cut into bite-sized pieces
- 1/4 cup minced fresh parsley
- freshly grated parmesan
Instant Pot Instructions:
Turn on the SAUTE function of your instant pot and set it to 10 minutes.
Add in the oil and once hot, cook beef in batches until browned.
Place all the browned beef back into your instant pot and season it with smoked paprika, sea salt, and pepper.
Stir in the onion, garlic, carrots, celery, cabbage, sweet potato, bell pepper, and tomato paste.
Pour in your bone broth and crushed tomatoes with juice. Add the bay leaf and stir well to combine.
Set the lid on and seal the valve.
Set on HIGH PRESSURE for 5 minutes.
Once done, manually release the pressure.
Set on SAUTE function for 5 minutes. Stir in the broccoli and zucchini.
Allow everything to simmer for 5-6 minutes, or until the broccoli is tender.
Remove the bay leaf.
Serve with freshly chopped parsley and a sprinkle of parmesan if desired.