Recipe for Beef Vegetable Soup in Electric Pressure Cooker

Nothing beats a warm, hearty bowl of beef vegetable soup on a chilly day. This comforting classic is a complete meal packed with tender chunks of beef, vibrant vegetables, and rich flavors that meld beautifully under pressure in your electric pressure cooker.

Using this modern kitchen gadget not only cuts down cooking time dramatically but also helps retain all those essential nutrients and deep flavors. Whether you’re looking for a quick weeknight dinner or a nutritious meal prep option, this beef vegetable soup recipe is your go-to solution.

In this blog post, I’ll walk you through a foolproof recipe that’s easy to make, versatile, and absolutely delicious. Plus, I’ll share tips to personalize the soup to your liking and advice on how to get the best results from your electric pressure cooker.

Ready to warm your soul with a bowl of wholesome goodness? Let’s dive right in!

Why You’ll Love This Recipe

This beef vegetable soup is a perfect blend of taste, nutrition, and convenience. You’ll love it because:

• Quick and Easy: Thanks to the electric pressure cooker, what normally takes hours can be ready in less than an hour.
• Nutritious: Loaded with fresh veggies and lean beef, it’s a nutrient powerhouse that supports a balanced diet.
• Flavorful: The pressure cooker intensifies the flavors, making the broth rich and savory.
• Customizable: Easily swap vegetables or adjust spices to your preference.
• Great for Meal Prep: This recipe makes generous servings that store well in the fridge or freezer.

Ingredients

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 large carrots, peeled and sliced
• 2 stalks celery, chopped
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut
• 1 cup corn kernels, fresh or frozen
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups beef broth, low sodium preferred
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish (optional)

Equipment

• Electric pressure cooker (Instant Pot or similar model)
• Cutting board and sharp knife
• Wooden spoon or silicone spatula for stirring
• Measuring spoons
• Measuring cups
• Ladle for serving
• Bowl for prepping ingredients

Instructions

1. Prepare the beef: Pat the beef stew meat dry with paper towels to ensure a nice sear. Set your electric pressure cooker to the Sauté mode and heat the olive oil.
2. Sear the beef: Add the beef cubes in batches, avoiding overcrowding. Brown them on all sides for about 3-4 minutes per batch. Remove and set aside.
3. Sauté the aromatics: Add the diced onion to the cooker and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add vegetables and beef: Return the beef to the pot along with carrots, celery, potatoes, green beans, corn, and the canned diced tomatoes with their juice.
5. Season and add broth: Sprinkle in the dried thyme, rosemary, bay leaf, salt, and pepper. Pour in the beef broth, ensuring the ingredients are submerged but do not exceed the max fill line.
6. Pressure cook: Secure the lid and set the valve to sealing. Pressure cook on high for 25 minutes.
7. Release pressure: Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully switch to quick release to vent any remaining pressure.
8. Final touches: Open the lid and stir the soup. Remove the bay leaf. Taste and adjust salt and pepper as needed.
9. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm!

Tips & Variations

For the best flavor, always brown your beef first. It adds depth and richness to the soup.

• Vegetable swaps: Feel free to add or substitute vegetables like peas, parsnips, or zucchini depending on the season.
• Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika to give the soup a subtle heat.
• Make it gluten-free: This recipe is naturally gluten-free as long as you use gluten-free beef broth.
• Slow cooker option: If you don’t have a pressure cooker, you can brown the beef and then simmer the soup in a slow cooker for 6-8 hours on low.
• Thickening soup: For a thicker consistency, mash some of the potatoes into the broth or stir in a slurry of cornstarch and water after cooking and simmer with Sauté mode for a few minutes.

Nutrition Facts

Serving Suggestions

This beef vegetable soup is a meal in itself but pairs wonderfully with some simple sides to round out your dining experience.

• Crusty bread or garlic baguette: Perfect for dipping into the rich broth.
• Fresh green salad: A light side of mixed greens with a vinaigrette balances the heartiness.
• Cheese topping: Sprinkle some grated Parmesan or cheddar on top for an extra savory punch.
• Rice or quinoa: Serve the soup over grains for a more filling option.

Conclusion

Using your electric pressure cooker to make beef vegetable soup is a game-changer for busy cooks who crave wholesome, flavorful meals without spending hours in the kitchen. This recipe combines tender beef, fresh vegetables, and a rich broth that comes together quickly and easily.

Besides being hearty and satisfying, it’s flexible enough to adapt to whatever veggies you have on hand, making it a perfect staple for any season.

Once you master this recipe, you might want to explore other comforting meals made in your pressure cooker. For more delicious ideas, check out 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious, or if you want to dive into vegetarian options, explore A to Z Vegetarian Recipes for Every Meal and Occasion.

And for seasoning inspiration, don’t miss the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Enjoy your cooking journey, and stay warm with a bowl of this delicious beef vegetable soup!

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