Instant Pot Vegetable Beef Soup
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A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 5.0 (55)

Instant Pot Vegetable Beef Soup

NUTRITION · PER SERVING73M COOK
CAL 10%·PRO 33%
CARBS 22G44% OF CAL
3G FIBER6G SUGAR13G OTHER
FAT 5G24% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable and beef soup made easy in the Instant Pot. Loaded with tender beef, vegetables, and broth, it's a complete, satisfying family dinner.

mainamericansoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 pound diced beef ((package will often say stew meat))
  • 1/2 teaspoon garlic powder ((to season the beef - omit if using leftover pot roast))
  • 1/2 medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 cup diced carrots
  • cooking spray or olive oil
  • 4 1/2 cups beef broth/ stock ((OR I often used water, plus 1 Tablespoon Better Than Bullion Beef Base))
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups frozen corn kernels
  • 1 cup frozen green beans
  • 2 cups diced potatoes
  • 1 can diced tomatoes, undrained ((14.5 ounces))
  • 1 bay leaf ((remove after cooking is complete))
PREP
10M
SODIUM
794MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.