Instant Pot Classic Beef and Vegetable Soup
Instant Pot Classic Beef and Vegetable Soup is a simple one-pot meal that brings you back to the good old fashioned cooking taste of the past. This gluten-free dish is a hearty meal that satisfies both meat and veggie lovers alike. Slowly simmered in its natural juices for a flavor-packed meal your entire family will love!
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Instant Pot Classic Beef and Vegetable Soup
Instant Pot Classic Beef and Vegetable Soup is a simple one-pot meal that brings you back to the good old fashioned cooking taste of the past. This gluten-free dish is a hearty meal that satisfies both meat and veggie lovers alike. Slowly simmered in its natural juices for a flavor-packed meal your entire family will love!
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| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 1hour 20 minutes |
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Ingredients
- 4tablespoons olive oil or avocado oil
- 3 pounds beef stewing meat
- 2large potatoes, peeled and choppedred or yukon gold potatoes
- 1large onion, chopped
- 2cups chopped or baby carrots
- 1large garlic clove, minced
- 6ounces tomato paste
- 4cups beef brothsubstiute with chicken or vegetable broth if needed
- 2teaspoons salt. divided
- 2teaspoons pepper, divided
- 1cup frozen peas
- 1cup frozen corn
- 1/4cup water
- 1/8cup cornstarch
Instructions
- Heat 4 tablespoons olive oil in a large skillet. Brown the meat on all sides. Sprinkle the meat with 1 teaspoon each of salt and pepper while browning. Pour the meat and its juices into the Instant Pot.
- Add in the potatoes, onions, carrots, garlic, tomato paste, beef broth, remaining 1 teaspoon salt and pepper. Seal the lid shut and turn the Instant Pot to the Meat/Stew option. Increase the timing to 35 minutes on high pressure. This will take approximately 55 minutes until you hear the beep indicating that the stew is done.
- Allow the slow release to naturally run an additional for 15 minutes before quick- releasing the remaining pressure. Remove the lid and add in the frozen peas, frozen corn. Place the water and cornstarch in a small jar, shake to combine and pour the liquid over the stew. Stir until everything is evenly coated with the sauce. Place and lock the lid back on to the Instant Pot for a final 10 minutes before serving.
Recipe Notes
Recipe by Lorraine Soldo for www.culinarybutterfly.com