Recipe: Tasty Veggie Beef Soup Instant Pot IP

Veggie Beef Soup Instant Pot IP. Quick and easy Instant Pot Beef Vegetable Soup Recipe. This pressure cooker Beef Vegetable Pressure Cooker Beef Vegetable Soup is made with frozen veggies which makes it quick and easy to make. This will provide several meals I can just reheat in my IP (my brand is Yedi, though same.

It just seals in all the flavor, and I LOVE. Whatever you call it, this Instant Pot recipe is exactly the kind of comfort food you want. Existing in some notional territory between a loose tomato chili and a hearty beef stew, vegetable beef soup is a fortifying number stuffed with ground beef, green beans, peas, carrots, and a slew of aromatic spices. You can have Veggie Beef Soup Instant Pot IP using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Veggie Beef Soup Instant Pot IP

1. You need 2 TBSP of olive oil.
2. It's 1 1/2 pounds of stew meat.
3. You need 1 of medium yellow onion diced.
4. Prepare 4 TBSP of minced garlic.
5. Prepare 2 of carrots diced.
6. Prepare 2 of celery stalks with leaves diced.
7. You need 4 cups of beef broth.
8. You need 1/2 cup of white wine.
9. It's 8.5 oz of can cut green beens with juice.
10. It's 8.5 oz of can corn with juice.
11. It's 10 oz of can Rotel with juice.
12. You need 1/4 cup of fresh basil chopped.
13. Prepare 1 TSP of thyme.
14. You need 1 TSP of kosher salt.
15. Prepare 1/2 TSP of black pepper.
16. Prepare of Garnishes.
17. Prepare of Croutons.
18. Prepare of Parmesan cheese.

How to Make Beef Stew in Instant Pot or Pressure Cooker This Instant Pot hamburger soup is easy and flavorful! It's a healthier comfort food that uses simple everyday ingredients. The whole family is sure to love Soup leftovers for days, folks.

Veggie Beef Soup Instant Pot IP step by step

1. Turn instant pot to saute high setting..
2. When pot reads hot add in olive oil, onion, and meat. Cook for 3-4 minutes stirring occasionally..
3. Add in garlic, carrots, and celery stirring occasionally for another minute..
4. Add in broth, stirring/scrapping the bottom of the pot to remove any bit that may be stuck to the bottom.
5. Stir in wine, corn, green beens and Rotel..
6. Stir in basil, thyme, salt and pepper..
7. Seal instant pot and cook at high pressure for 8 minutes. Allow a 10 minute natural release. Release rest of the pressure..
8. Ladle into bowls and top with crotons and Parmesan cheese..
9. Enjoy!.

Good thing this is a yummy soup! 🙂. This soup is great because you can throw in extra veggies if you have them. For those of you who have Instant Pots, here is my Instant Pot Veggie Stew. How do you do that in the IP? It's okay because it's like soup and tastes great, but I think I'd have to thicken it on the stove by reheating.