Instant Pot Vegetable Beef Soup is delicious and hearty soup using fresh, frozen, and even canned ingredients that is made in a little over an hours time. This soup is both gluten and dairy free and is high in protein and lower in carbs. This beef soup makes for a hearty lunch or dinner on a cold day.
Turn the Instant Pot on to “Saute” setting. Add the grapeseed oil and the stew beef.
Sprinkle the Montreal Steak Seasoning on top of the beef. Mix well and cook for 5 minutes until most pieces of beef are browned.
Pour ¼ cup of the beef broth in the Instant Pot to “deglaze” the bottom of the pot.
Then, add in the potatoes, carrots, celery, onions, and garlic. Cook for 5 minutes.
Turn off the Instant Pot and add the parsley, green beans, the diced tomatoes, frozen green peas, green corn, mushrooms, and the remaining beef broth. Give the soup a stir.
Place the lid on the Instant Pot making sure the valve is set to “seal”. Press the "soup" setting. Set for 15 minutes*. Once done cooking, and the timer beeps. Let the soup do a natural rest for 40 minutes until the pressure pin drops. Carefully, remove the lid and give the soup a stir.
Season with salt and pepper and ladle into bowls.
Broth - 64 oz. of broth equals 2 32 oz. cartons of broth.
Instant Pot -
*The Instant Pot will take about 20-30 minutes to get to pressure before the timer begins to count down.
In a hurry? You can carefully do a quick release pressure at the 20 minute resting mark if you are in a hurry.
Stove top - Don't own an Instant Pot but would like to make this on the stove top. Follow steps 1-5 just as you would cook it on the stove top--cooking on medium heat. Then bring the soup up to a boil and reduce to a simmer--simmer for at least 1 hour until meat is tender. Add additional time if necessary. Season and serve.