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!
Keyword fall comfort food, instant pot vegetable beef and bean soup, kid friendly recipe, veggi beef and bean soup
Prep Time 45minutes
Cook Time 15minutes
Total Time 1hour
Author Valya's Taste of Home
12oz.(340 g) – beef (of your choice)
1lb.(450 g) – carrots (I used 4 homegrown carrots)
1tsp.– sea salt + 1 tsp.
½tsp.– black ground pepper
1tsp.– Mrs. Dash seasoning
1tsp.– garlic powder
8cups(1.9 L) – cold water
2lbs.(907 g) – potatoes (I used homegrown red potatoes, but you can use any kind)
1cup– Navy beans
2large – bay leaves
1cup– fresh green peas
1tbsp.– freshor frozen dill
2tbsp.– fresh parsley
How to Make Vegetable Beef and Bean Soup
Thefirst thing I always do when making soups or borsht is bringing meat to aboil in a separate small pot (it’s totally optional and you may skip thisoption by placing raw beef into an instant pot).
Cutmeat into small stew chunks. Transfer meat into a small pot and add 3 cups ofwater. Place a pot onto the stovetop 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.
Rinse, peel, chop and shred vegetables (I chop 2 carrots into discs and shred the remaining two).
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, saute chopped onion and minced garlic for a few minutes mixing the mixture using a silicone spatula. Then add shredded carrots and beef and saute for a few more minutes. Then add all the dry seasoning salt, pepper, Mrs. Dash seasoning, and garlic powder.
Sate for about 3 to 5 minutes stirring every 30 seconds or so, then press the cancel button.
Add 8 cups of cold water, chopped potatoes, carrots, rinsed beans, and two bay leaves into the instant pot.
Vegetable Beef and Bean Soup Cooking Instructions
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.
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.
Instant Pot Vegetable Beef and Bean Soup Recipe https://www.valyastasteofhome.com/instant-pot-vegetable-beef-and-bean-soup-recipe/