Instant Pot Vegetable Beef Soup is the perfect hearty soup and such a good way to use up all those veggies stocked in the fridge! It is loaded with ground beef, potatoes, loads of mixed vegetables in a rich broth.
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
1tablespoonolive oil
2mincedgarlic cloves, (or to taste)
1smallonion, chopped
1poundlean ground beef
1can of crushed tomatoes
3tablespoontomato paste
1 16-ouncebag frozen or fresh Mixed Vegetables
3-4mediumpotatoes, peeled and cut into small pieces
2cupsbeef or vegetable stock
Saltandpepper to taste
Parlseytotaste
INSTRUCTIONS
Turn on Instant Pot (or multicooker) and select the “sauté” function and add the olive oil.
Saute onion until it becomes almost translucent and then add garlic and cook until fragrant.
Stir in ground beef and cook until golden brown. Strain any extra fat from the beef and discard. If it’s more convenient for you, do this step separately on a pan and then add to the instant pot.
Add in the beef or vegetable stock, tomato paste, and stir until all the ingredients covered and combined in the liquid. Turn off the sauté function.
Add in the crushed tomatoes, vegetables, diced potatoes, and fresh parsley.
Close the lid and choose the Soup setting and set the timer for 10 minutes. For Multicooker choose Soup setting and 30 minutes.
When the cooking is complete, allow the lid to naturally release. Taste the soup for salt and pepper, add more fresh parsley and your Instant Pot Vegetable Soup is ready to be served with warm ciabatta on the side.