Instant Pot Beef and Bean Soup (Beginner-Friendly!)
This Instant Pot beef and bean soup recipe is the perfect blend of fresh vegetables, hearty beef, and filling beans that comes together in no time.
Servings 10
Ingredients
For the Beef and Bean Soup
- 12 oz. – beef (of your choice)
- 4 – carrots
- 1 tbsp. – sea salt or to taste
- ½ tsp. – black ground pepper
- 1 tsp. – Mrs. Dash seasoning
- 1 tsp. – garlic powder
- 8 cups – cold water
- 1 tbsp. - beef bulion paste
- 4 – large potatoes
- 1 cup – Navy beans
- 4 large – bay leaves
- 1 cup – fresh green peas
- 1 tbsp. – fresh dill
- 2 tbsp. – fresh parsley
Instructions
How to Make Beef and Bean Soup
- Boil the beef: The first step in this bean soup recipe is optional but recommended for a cleaner soup. Cut your stew meat into small chunks and place them in a small pot with 3 cups of water.
- Remove foam: Bring this to a boil on the stovetop. Once it boils, remove from heat, strain the meat, rinse with cold water, and set aside.
- Prepare the vegetables: Rinse, peel, and chop your vegetables. I usually chop 2 carrots into discs and shred the remaining two.
- Sauté the ingredients: Turn on your instant pot and select the sauté setting. Add 2 tbsp. of olive oil into the pot, then sauté chopped onion and minced garlic for a few minutes.
- Next, add the shredded carrots and beef and continue to sauté, stirring occasionally. Add your dry seasonings - salt, pepper, Mrs. Dash seasoning, and garlic powder. Sauté for about 3 to 5 minutes, then press the cancel button.
- Add the remaining ingredients: Now, add 8 cups of cold water, chopped potatoes, carrots, rinses beans, and two bay leaves into the instant pot.
Cook the Vegetable Beef and Bean Soup
- Set the Instant Pot: Click on the Soup/Broth button, set the pressure to high, and reduce the cooking time to 15 minutes. Close the instant pot lid and turn the valve to "Sealing". The heating will start automatically.
- Prepare the parsley: While the soup is cooking, rinse and chop about 2 heaping tablespoons of parsley.
- Release the pressure: After the soup is done cooking, use a kitchen glove to turn the valve to "Vent". Be careful not to lean over the instant pot to avoid steam burns. Once the steam is released, open the lid.
- Add the fresh ingredients: Turn off the Instant Pot, then add fresh peas, dill, and parsley. Close the lid again and let the fresh ingredients steam through for about 5 minutes with the instant pot off.
- Serve: After this, remove the lid and serve the soup warm. Enjoy your delicious vegetable beef and bean soup!