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Instant Pot Beef and Vegetable Soup
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Savory Instant Pot beef and vegetable soup with tender chuck roast and a variety of veggies, cooked quickly to perfection.
Ingredients:
  • 2 bay leaves
  • ground black pepper to taste
  • 2 pounds boneless beef chuck roast, cut into cubes, or to taste
  • 5 large carrots, chopped
  • 1 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 6 cups water
  • 3 large turnips, peeled and diced
  • 1 pound fresh green beans, trimmed and sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons salt, or more to taste
  • 2 tablespoons garlic powder, or more to taste
  • 1 tablespoon onion powder, or more to taste
  • 1 tablespoon celery seed
Instructions:
  • In a multi-functional pressure cooker like an Instant Pot, heat olive oil using the Sauté function. Brown beef cubes on all sides for 5 to 10 minutes. Transfer beef to a plate. Sauté carrots, onion, and celery until translucent for about 5 minutes. Add back the beef, along with water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.
  • Secure the lid tightly and activate high pressure as per manufacturer's guidelines. Set the timer for 30 minutes, then patiently wait for 10 to 15 minutes for pressure to build.
  • Let the pressure release naturally for 10 to 40 minutes as per manufacturer's instructions. Unlock and remove the lid, then adjust seasoning with more salt, garlic, onion, and pepper to taste.

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