A hearty vegetable soup with beef broth and meat to give it plenty of flavor! Making it in the Instant Pot ensures every bite is tender and delicious!
Prep Time25 minutesmins
Cook Time30 minutesmins
Total Time55 minutesmins
Course: Soup
Cuisine: American
Servings: 6
Calories: 191kcal
Author: Sula
Ingredients
½poundbeef stew meatcut into bite-sized pieces
1tablespoonolive oil
1small onionchopped
14ouncesdiced tomatoes
32ouncesbeef broth4 cups
1carrotpeeled and sliced
1potatoYukon gold or peeled russet, cubed
1cupcut green beansfresh or frozen
⅓cuporzo pasta
1celery ribchopped
1teaspoondried thyme
2teaspoonsdried parsley
1cuppeasfrozen
Instructions
Turn on the Instant Pot to the sauté setting and add the olive oil. When the oil is hot, add the meat. Season with a little salt and pepper. Add the chopped onion. Cook and stir until the meat is well browned.
½ pound beef stew meat, 1 tablespoon olive oil, 1 small onion
Add the can of diced tomatoes, including liquid. Stir for a minute and scrape up any browned bits sticking to the bottom of the pot. Press cancel to stop the sauté function.
14 ounces diced tomatoes
Add the beef broth, carrot, potato, green beans, celery, orzo pasta, thyme, and parsley.
32 ounces beef broth, 1 carrot, 1 potato, 1 cup cut green beans, ⅓ cup orzo pasta, 1 celery rib, 1 teaspoon dried thyme, 2 teaspoons dried parsley
Cover and lock the Instant Pot lid.
Set the cooking cycle on high pressure for 8 minutes. The Instant Pot will take 10-15 minutes to build pressure before the cycle will start.
When the cooking cycle is done, allow it to naturally release pressure for 5 minutes, then do a quick release of the remaining pressure.
Remove the Instant Pot lid and add the peas. Stir well, then serve.
1 cup peas
Notes
Store leftover soup in an airtight container in the refrigerator for up to 5 days.