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Old fashioned beef and vegetable soup in Instant Pot
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4.79 from 55 votes

Old fashioned beef and vegetable soup in Instant Pot

Thick, delicious and absolutely comforting old fashioned beef and vegetable soup in Instant pot will comfort you on a cold day!
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Main Course, Soup
Cuisine: American
Keyword: instant pot beef vegetable soup
Servings: 8 servings
Calories: 212kcal

Equipment

  • 8 qt Pressure cooker

Ingredients

  • 1 lb beef stew meat (cut in 1/2 inch pieces)
  • 2 tablespoon olive oil
  • 6-8 oz cremini mushrooms sliced
  • 1 onion chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon thyme
  • 2 garlic cloves minced
  • 1/2 cup dry red wine
  • 4 cups broth (beef, veggie or chicken)
  • 2 cups water
  • 1 lb potatoes peeled and cut into 3/4 inch pieces
  • 3 carrots peeled and cut into 1/2 inch pieces
  • 3 celery ribs cut into 1/2 inch pieces

Instructions

  • Turn the saute button on your Instant Pot.  Heat 1 tbspn of oil until just smoking. Brown the meat and transfer in to a different bowl .
  • In the empty pot heat the rest of the oil and saute mushrooms with onions  for 5 minutes. Stir in tomato paste, thyme and garlic and cook for additional 30 seconds. Whisk wine scraping up browned bits, then stir in stock, water, potatoes, carrots, celery and beef.
  • Lock the Instant Pot lid, push on SOUP button and adjust to 17 minutes.
  • Naturally release the pressure.
  • Before serving sprinkle some chopped cilantro on top.

Notes

For how to cook this stew from frozen, see the post
 

Nutrition

Calories: 212kcal | Carbohydrates: 14g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 544mg | Potassium: 607mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4180IU | Vitamin C: 10.4mg | Calcium: 44mg | Iron: 3.5mg