Instant Pot Beef Vegetable Soup
Quick and easy Instant Pot Beef Vegetable Soup Recipe. This pressure cooker Beef Vegetable Soup Recipe is ready in 20 minutes. Easy instant pot recipe.
Servings: 8
Cost: $18.98, $2.37 per Servings
Ingredients
- 2 pounds ground beef
- ½ medium onion diced
- 3 potatoes peeled and diced into 1 inch pieces
- 16 oz frozen mixed vegetables
- 3 cans diced tomatoes (14.5 oz cans)
- 4 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
Instructions
- Set the Instant Pot to the sauté setting. Add 2 pounds ground beef and ½ diced medium onion, and cook until the ground beef is browned and the onion is soft. Drain off any excess grease.
- Add 3 peeled and diced potatoes, 16 oz frozen mixed vegetables, 3 cans diced tomatoes (14.5 oz cans), 4 cups beef broth, 2 tsp Italian seasoning, 1 tsp salt, and ½ tsp pepper to the Instant Pot.
- Place the lid on the Instant Pot and set the valve to the sealing position.
- Click the manual button and set the time for 5 minutes. After the cook time, do a quick release to release the pressure from the instant pot by moving the valve on the top of the lid to the venting position.
- Remove the lid and stir.
- Serve hot with your favorite rolls and enjoy!
Notes
This soup can easily be made with ground turkey instead of ground beef.
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories: 426kcal | Carbohydrates: 29g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1065mg | Potassium: 1132mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3070IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 5mg
