Kitchen notes · a little help before you start

Instant Pot Beef and Vegetable Soup

Name: Instant Pot Beef and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 70 min
Yield: 6
Ingredients: 1 pound stewing beef (cut into small, 3/4-1" pieces); 3 each medium carrots (peeled & sliced); 3 sticks celery (chopped); 1 each medium onion (chopped); 2 tablespoons olive oil; 3 cloves garlic (minced); 4 cups beef broth; 2 cups water; 2 each large Russet potatoes (peeled & diced); 1 teaspoon Worcestershire sauce; 1/4 teaspoon Italian seasoning; 3/4 cup frozen peas and/or corn (optional); As Needed Salt; As Needed Black pepper

Beef and vegetable soup makes a satisfying dinner when you want everything together in one bowl. Tender beef, potatoes and a savory broth give you plenty to enjoy with your spoon.

Prep: 15 min
Cook: 30 min
Total: 70 min
Original yield: Serves 6
Ingredients: 14 listed

Make it part of your week

Estimating…

SoupsAmericanMain courseBeefPrep: 15 minutes or lessTotal: over 60 minutesSoups & stewsPressure cooker

Recipe categories & planning details

Meal type: Main course
Primary protein: Beef
Cuisine: American
Cooking method: Pressure cooker
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Brown in batches if needed

Keep the beef from crowding the pot during browning, using two batches if necessary before setting it aside.

2. Scrape the pot bottom

After sauteing onion and celery and adding garlic, make sure the browned bits are lifted from the bottom.

3. Leave time for pressure release

After the pressure-cooking countdown, allow the natural-release period before turning the valve to release what remains.

Get to know the ingredients

Small beef cubes

Cut the stewing beef into the listed small cubes before seasoning and browning, rather than leaving large pieces.

Peeled diced potatoes

Peel and dice the Russets before adding them with the carrots, beef and liquids for pressure cooking.

Optional frozen vegetables

Peas, corn, both or neither are allowed. Stir any chosen frozen vegetables in after releasing the pressure.

The last little job

Last vegetables and seasoning

Stir in the optional frozen vegetables after opening the pot, let them cook through, then adjust salt and pepper.

A little more help as you go

Remove most excess fat

After browning the beef, spoon out most extra fat, leaving the small amount specified for cooking onion and celery.

Seal before pressure cooking

Close the lid and set the valve to sealing before selecting the high-pressure cook for the beef and vegetables.

A few questions you might have

Does the garlic brown with the beef?

It is stirred into the sauteed onion and celery after the browned beef has been removed, before the beef returns.

Do the carrots go in during sauteing?

They enter with the potatoes, beef, broth, water and seasonings after the onion and celery have been sauteed.

Is the pressure countdown the whole cooking period?

The directions include time to come to pressure before the countdown, plus a natural-release period afterward.

When is Worcestershire sauce added?

Add it with the returned beef, carrots, potatoes, broth, water and Italian seasoning before closing the lid.

Should I release all the pressure immediately?

The directions allow fifteen minutes of natural release first, then use the valve to release the remaining pressure.

Any more cooking tips?

Inactive time indicates the time it takes for the IP to get up to pressure and do a natural pressure release. This is the Instant Pot that I used for this recipe. Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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