Instant Pot Vegetable Beef and Bean Soup Recipe

What can be better than savoury bowl of warm soup during the fall season, especially made out of homegrown vegetables?

It’s that time of the year again when days get cold and sweaters make a comeback, and we are more than ready to dive into a bowl of a warm and comforting bowl of soup. This super tasty Instant Pot Vegetable Beef and Bean Soup Recipe has an amazingly nutritious blend of ingredients, comes together very quick and easy. It makes the perfect hearty meal that your whole family will love! Give it a try!

Pictures of Ingredients:

I’ve used homegrown carrots, potatoes, and parsley for this recipe, but you may use store-bought vegetables as well.

Also, I like to use organic chicken bullion paste instead of chicken broth.

Instant Pot (click on the link to order yours)

Instructions:

1. First thing I always do when making soups or borsht is bringing meat to a boil in a separate small pot (it’s totally optional and you may skip this option by placing raw beef into an instant pot).

Cut meat into small stew chunks. Transfer meat into a small pot and add 3 cups of water. Place a pot onto the stove top and bring it to a boil.

As soon as it boils remove from heat, pours the meat with foamy water into a strainer, rinse with cold water and set aside until ready for use.

2. Rinse, peel, chop and shred vegetables (I chop 2 carrots into discs and shred remaining two).

3. Turn Instant Pot on and press sauté setting (the time will show 20 minutes on the display, but you only need to sauté for about 5 minutes, press cancel after done sautéing). Add 2 tbsp. of olive oil into the pot, shredded carrots, and beef. Then add all the dry seasoning salt, pepper, Mrs. Dash seasoning, and garlic powder.

4. Sate for about 3 to 5 minutes stirring every 30 seconds or so, then press the cancel button.

5. Add 8 cups of cold, chopped potatoes, carrots, rinsed beans, and two bay leaves into the instant pot.

6. Click on Soup/Broth button, set pressure to high and reduce cooking time to 15 minutes. Close instant pot with lid, turn the valve to “Sealing”. The heating will start automatically (this takes about 15 minutes and the light will say “ON”). Then the instant pot will beep when heated and 15-minute cooking time will start.

While the soup is cooking rinse and chop parsley about 2 heaping tables spoons.

7. After the soup is done cooking the timer will beep. Using kitchen glove turn the valve to “Venting” (do not lean over the instant pot or the coming out steam will burn your face). After the steam is released, open the lid, turn the instant pot off and add fresh peace, dill, and fresh parsley. Close the instant pot lid again and let it the fresh ingredients steam through for about 5 minutes or so (with instant pot being off). Remove the lid and serve the soup warm.

This soup tastes amazing with homemade bread.

If you make this Instant Pot Vegetable Beef and Bean Soup Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

5 from 1 vote

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Instant Pot Vegetable Beef and Bean Soup Recipe

Prep Time

45 mins

Cook Time

15 mins

Total Time

1 hr

 

It’s that time of the year again when days get cold and sweaters make a comeback, and we are more than ready to dive into a bowl of a warm and comforting bowl of soup. This super tasty Instant Pot Vegetable Beef and Bean Soup Recipe has an amazingly nutritious blend of ingredients, comes together very quick and easy. It makes the perfect hearty meal that your whole family will love!

Servings: 12

Author: Valya of Valya's Taste of Home

Ingredients

• 12 oz. 340 g – beef (of your choice)
• 1 lb. 450 g – carrots (I used 4 homegrown carrots)
• 1 tsp. – sea salt + 1 tsp.
• ½ tsp. – black ground pepper
• 1 tsp. – Mrs. Dash seasoning
• 1 tsp. – garlic powder
• 8 cups 1.9 L – cold water
• 2 lbs. 907 g – potatoes (I used homegrown red potatoes, but you can use any kind)
• 1 cup – Navy beans
• 2 large – bay leaves
• 1 cup – fresh green peas
• 1 tbsp. – fresh or frozen dill
• 2 tbsp. – fresh parsley

Instructions

1. First thing I always do when making soups or borsht is bringing meat to a boil in a separate small pot (it’s totally optional and you may skip this option by placing raw beef into an instant pot).
2. Cut meat into small stew chunks. Transfer meat into a small pot and add 3 cups of water. Place a pot onto the stove top and bring it to a boil. As soon as it boils remove from heat, pour the meat with foamy water into a strainer, rinse with cold water and set aside until ready for use.
3. Rinse, peel, chop and shred vegetables (I chop 2 carrots into discs and shred remaining two).
4. Turn Instant Pot on and press sauté setting (the time will show 20 minutes on the display, but you only need to sauté for about 5 minutes, press cancel after done sautéing). Add 2 tbsp. of olive oil into the pot, shredded carrots, and beef. Then add all the dry seasoning salt, pepper, Mrs. Dash seasoning, and garlic powder.
5. Sate for about 3 to 5 minutes stirring every 30 seconds or so, then press the cancel button.
6. Add 8 cups of cold, chopped potatoes, carrots, rinsed beans, and two bay leaves into the instant pot.
7. Click on Soup/Broth button, set pressure to high and reduce cooking time to 15 minutes. Close instant pot with lid, turn the valve to “Sealing”. The heating will start automatically (this takes about 15 minutes and the light will say “ON”). Then the instant pot will beep when heated and 15-minute cooking time will start.
8. While the soup is cooking rinse and chop parsley about 2 heaping tables spoons.
9. After the soup is done cooking the timer will beep. Using kitchen glove turn the valve to “Venting” (do not lean over the instant pot or the coming out steam will burn your face). After the steam is released, open the lid, turn the instant pot off and add fresh peace, dill, and fresh parsley. Close the instant pot lid again and let it the fresh ingredients steam through for about 5 minutes or so (with instant pot being off). Remove the lid and serve the soup warm.

Need more soup? Check these recipes out:

LEFTOVER THANKSGIVING TURKEY RICE SOUP RECIPE
THE BEST ZUPPA TOSCANA SOUP WITH HOMEMADE SAUSAGE
RED BORSCHT SOUP RECIPE
HOMEMADE CHICKEN NOODLE SOUP

Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

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