Instant Pot Beef and Vegetable Soup

This Instant Pot soup beef and vegetable soup is a satisfying blend of cubed chuck roast and a multitude of vegetables cooked at high pressure.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 265 Calories

Ingredients

• 1 tablespoon olive oil
• ground black pepper to taste
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 2 tablespoons tomato paste
• 1 tablespoon celery seed
• 1 large yellow onion, chopped
• 1 tablespoon onion powder, or more to taste
• 5 large carrots, chopped
• 2 tablespoons garlic powder, or more to taste
• 2 tablespoons salt, or more to taste
• 2 pounds boneless beef chuck roast, cut into cubes, or to taste
• 3 large turnips, peeled and diced
• 1 pound fresh green beans, trimmed and sliced

Recipe Instructions

Step 1

Heat olive oil in a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Cook beef cubes until brown on all sides, 5 to 10 minutes. Transfer to a plate. Cook carrots, onion, and celery until translucent, about 5 minutes. Return beef to the pot; add water, turnips, green beans, tomato paste, salt, garlic powder, onion powder, celery seed, and bay leaves.

Step 2

Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Taste the soup; add more salt, garlic, onion, and pepper, if needed.