Dinners, Dishes and Desserts · by Erin Sellin★ 4.7 (3)
Instant Pot Vegetable Beef Soup
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 44%
CARBS 25G27% OF CAL
4G FIBER15G OTHER6G TOTAL SUGAR
FAT 20G49% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and beef soup with tender chuck roast, root vegetables, and fresh herbs. A family-friendly Instant Pot main for 5 servings.
mainamericansoupbeef🥘 pressure cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 5- 1 pound chuck roast (cut into cubes or stew meat)
- 1 Tablespoon vegetable oil
- 3 Tablespoons tomato paste
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups beef broth
- 2 carrots (peeled and diced (about 1 cup))
- 1 large Yukon potato (peeled and cubed (about 1 ½ cups))
- 1 cup frozen cut green beans
- ½ cup frozen corn kernels
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 Tablespoons chopped parsley
- salt and pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 44%
CARBS 25G27% OF CAL
4G FIBER15G OTHER6G TOTAL SUGAR
FAT 20G49% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 939mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 867mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 939MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.