Instant Pot Vegetable Beef Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable beef soup packed with tender meat and fresh vegetables. Made in the Instant Pot for convenience but tasting like it simmered for hours. Perfect for a comforting weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat
- 3 medium carrots (diced)
- 2 large Russet potatoes (peeled and diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 5 cups beef broth
- 14 ounces canned diced tomatoes
- 12 ounces frozen green beans
- 12 ounces frozen corn
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt
- 1 teaspoon cracked pepper
- ¼ cup fresh chopped parsley
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1201mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1057mg
- Calcium
- 79mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1201MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.