Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup

This beef soup recipe is great for a cool winter evening or whenever you feel under the weather!

Course american

Prep Time 5

Cook Time 25

Servings

Calories 633kcal

Ingredients

2 lbs Chuck Roast cubed 1 ½” -2” pieces, I suggest a more marbled piece for tender cuts
2 tbsp Olive Oil
1 tbsp Garlic minced
2 tsp Salt divided
1 tsp Dried Celery Flakes
1 tsp Black Pepper
1 small Yellow Onion sliced
3 large Carrots peeled and large diced
2 cups Petite Gold Potatoes halved
4 cups Beef Stock
2 tbsp Worcestershire
Optional Garnish: Fresh Thyme Fresh Parsley

Instructions

Thoroughly and evenly sprinkle the minced garlic, 1 tsp salt, celery flakes and pepper on the cubed roast.
In an instapot, using the sauté function, cook the cubed roast in olive oil. Cook for 3-4 minutes or until meat begins to brown.
Pour the beef stock in the pot to deglaze and scrape to remove bits from the bottom of the pot. Add the remaining ingredients, along with 1 tsp of salt, to the pot and secure the lid.
Change the function to pressure cook on high and cook for 15 minutes. It will take a few minutes for the pressure to build and start to cook.
When done cooking, release the pressure and then safely remove the lid.
Serve warm with toasted bread and garnish with fresh herbs as desired

Notes

Can be kept in an air tight container, in the fridge, up to 4 days.
Reheat by microwave in 30-45 second intervals or stove top in a soup pot.
Can be frozen up to 3 months and re cooked stove top in a soup pot.
To freeze, divide the soup out into equal portions, cool and fill zip lock bags lay the bags down flat and they will freeze into sheets, making for easy freezer storage.

Nutrition