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overlook of a bowl of instant pot vegetable beef soup
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Instant Pot Vegetable Beef Soup

Make a hearty vegetable beef soup in no time with this Instant Pot soup recipe. Goodbye to all day simmering, this is a quick and easy dinner for any busy weeknight. 
Course dinner, Lunch, Main Course
Cuisine American
Keyword butternut squash, Instant Pot, Instant Pot Recipe, soup
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people
Calories 176kcal

Ingredients

Instructions

  • Set Instant Pot to sauté and pour olive oil into the pot and allow to heat.
  • Add the beef cubes and sauté until they get brown.
  • Add garlic and cook for about 30 seconds. Then, add onions and celery and cook for about 3-4 minutes.
  • Turn off the pot, and add all the rest of the ingredients.
  • Put on the lid, lock it and set to manual high pressure for 7 minutes. It’ll take about 10-15 minutes to reach pressure, then it will start counting down. After the 7 minutes is up, do a Quick Release, which means move the valve to venting to release the steam. When all the steam is gone, open the instant pot.
  • Add the butternut squash. Close the lid, and cook on HIGH PRESSURE for 3 more minutes. Followed by a quick release.
  • Open the Instant Pot and remove bay leaf. Top with thyme leaves before serving.

Video

Notes

* Slow Cooker Instructions: 
In a skillet, pour olive oil into the pot and allow to heat. Add the beef cubes and sauté until they get brown. Transfer it to the slow cooker and add all the remain ingredients. Cook on high for 3-4 hours or on low for 6 hours. When the soup is done, remove bay leaf. Top with thyme leaves before serving.
* Stove Instructions: 
In a large pot, pour olive oil into the pot and allow to heat. Add the beef cubes and sauté until they get brown. Add garlic and cook for about 30 seconds. Then, add onions and celery and cook for about 3-4 minutes. Add all the rest of the ingredients. Bring to a boil and then reduce the heat to medium-low. Cook for about 20 minutes or until the veggies are tender. Once it's done, remove bay leaf. Top with thyme leaves before serving.

Nutrition

Serving: 1/6 | Calories: 176kcal | Carbohydrates: 15g | Protein: 18g | Fat: 5g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 685mg | Potassium: 796mg | Fiber: 3g | Sugar: 5g