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

Cook Time 1

Total Time 1 15

Servings people

Calories 176kcal

Author Olivia Ribas

Ingredients

1 tbsp olive oil
2 cups sirloin steak cut into small cubes
1 tsp garlic clove minced
1 cup red onions chopped (replace onions for 1/2 cup of scallions if you're following keto diet)
1 cup celery diced
2 cups diced tomatoes
4 cups beef broth I love this one from Kettle & Fire (It’s Whoel30 approved)
2 bay leaves
1 tsp Italian seasoning
Salt and fresh ground black pepper to taste
4 cups butternut squash diced
Fresh thyme to garnish

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 remaining ingredients. Cook on high for 3-4 hours or on low for 6 hours. When the soup is done, remove the 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 the bay leaf. Top with thyme leaves before serving.

Other cuts of beef you can use are chuck roast or shoulder, short rib, or oxtail.
I highly recommend not skipping browning the beef before pressure cooking as it adds more flavour and richness to the soup.
You can add an assortment of other vegetables to the soup.
To store: Store leftover vegetable beef soup for up to 5 days in the fridge in airtight containers.
To reheat: You can reheat the soup in the microwave, stovetop, or Instant Pot.
To freeze: Freeze soup in a freezer-safe container with some space on top as the soup will expand when frozen. This will keep for up to 3 months.

Nutrition