Instant Pot Vegetable Beef Soup
This instant pot vegetable beef soup is the perfect healthy soup recipe! This one pot meal is packed with savory flavor and is ready in 30 minutes!
Servings 6 cups
Calories 331kcal
Cost $13
Equipment
Ingredients
- 2 lbs top or bottom round steak (cubed) See Notes for other beef cut options
- 4 cups beef broth or stock
- 1 packet au jus gravy mix (1 oz)
- 1 can diced tomato (14.5 oz)
- 1 medium onion (yellow or sweet)
- 1 cup sliced mushrooms
- 4 carrots (sliced)
- ½ cup frozen peas
- ½ cup frozen corn
- 2-3 garlic cloves (pressed or minced)
- ½ cup pearled barley (uncooked)
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon black pepper
- 1 teaspoon italian seasoning
- salt (to taste, if necessary)
Instructions
- Chop/slice your vegetables.
- Cut your beef into ½ inch cubes.
- Set frozen peas and corn aside.
- In Instant Pot, combine remaining ingredients (beef, beef broth, au jus gravy mix, diced tomato, onion, mushrooms, carrots, garlic, barley, thyme, rosemary, Italian seasoning and black pepper).
- Stir to make sure no ingredients are sticking to the bottom of the Instant Pot.
- Cook on high pressure for 20 minutes.
- Once finished, press cancel and quick release remaining pressure.
- Stir in peas and corn. Enjoy!
Notes
Notes:
Instant Pot Beef Stew: If you prefer the thicker texture of stew vs. soup, reduce your beef stock by 1 cup and reduce au jus gravy mix by ¼.
Beef Cuts: This soup recipe works well with many types of beef. While this list is not exclusive, the following beef cuts work well:
- Top round
- Bottom round
- Chuck roast (higher in fat content)
- London broil
- Stew meat
- Sirloin tip
- Eye of Round
- Top sirloin
Nutrition
Calories: 331kcal | Carbohydrates: 28g | Protein: 41g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 823mg | Potassium: 1104mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6966IU | Vitamin C: 17mg | Calcium: 97mg | Iron: 5mg