What can you serve with beef vegetable soup?

You can serve this soup by itself or serve with crackers, salad, baked potatoes, roasted broccoli, or crusty bread.

Can I make this recipe in the slow cooker?

Yes, but you'll need to cook it for at least 4-6 hours on high. The vegetables may be mushier than if you cook this soup in the pressure cooker.

What is the best cut of beef to use in Instant Pot Beef Stew?

You can use whatever type of cut of beef you like the most. You can even use the cheaper cuts because the pressure cooker will help to tenderize the beef chunks.

Healthy Instant Pot Vegetable Beef Soup Recipe

Name: Instant Pot Vegetable Beef Soup
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Healthy
Ingredients: 1 tablespoon olive oil; 1 pound stew beef, cut into ½-inch cubes; 1 onion, chopped; 3 carrots, chopped; 4 celery stalks, chopped; 3 garlic cloves, minced; 2 cups low-sodium beef broth; 1 14.5-ounce can, chopped tomatoes; 1 cup frozen green beans or frozen green peas; 1 teaspoon dried thyme; 1 bay leaf; ½ medium lemon, juiced; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon balsamic vinegar

Ingredients

Units Scale

1 tablespoon olive oil
1 pound stew beef, cut into 1/2-inch cubes
1 onion, chopped
3 carrots, chopped
4 celery stalks, chopped
3 garlic cloves, minced
2 cups low-sodium beef broth
1 14.5–ounce can, chopped tomatoes
1 cup frozen green beans or frozen green peas
1 teaspoon dried thyme
1 bay leaf
1/2 medium lemon, juiced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar

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Instructions

Press the Sauté button on your Instant Pot and let the pot heat up for about two minutes. Drizzle in the oil and then add the beef, onion, carrots, celery, and garlic.
Sauté for about 3 minutes, stirring occasionally.
Add the broth and cancel the Sauté function.
Add the chopped tomatoes, green beans, thyme, and bay leaf to the pot. Stir to combine.
Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 10 minutes. Make sure the steam valve is set in the “Sealing” position.
When the cooking time is up, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.
Remove the lid and stir in the lemon juice, salt, pepper, and balsamic vinegar. Use tongs to remove and discard the bay leaf.
Serve immediately, or cover and refrigerate for up to 4 days.

Notes

If you prefer to use all frozen vegetables in this recipe, use 1 16-ounce package of mixed frozen vegetables. You don’t need to sauté the frozen vegetables so you can skip steps 1 and 2 and just add everything to the pot at the same time.
Feel free to add 1-2 tablespoons of tomato paste for even more tomato flavor.
You can use whatever cut of meat you like. Ask the butcher for stew meat or you can also use chopped chuck roast.
STOVETOP DIRECTIONS: Follow the directions as is, but use a large lidded pot. When you get to step 4, place the lid on your pot and let the soup simmer for 20 minutes or until the meat is cooked through.
This recipe can be easily doubled.
The cook time for this recipe includes the 10 minutes to get the pot up to pressure and 5 minutes natural release time.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Soup
Method: Instant Pot pressure cooker
Cuisine: Healthy
Diet: Gluten Free

Nutrition

Serving Size: 1/4 of recipe
Calories: 309
Sugar: 10.1 g
Sodium: 580.8 mg
Fat: 13.4 g
Saturated Fat: 2.8 g
Carbohydrates: 21.6 g
Fiber: 5.6 g
Protein: 26.8 g
Cholesterol: 66.9 mg