Pressure Cooker Beef Vegetable Soup

Pressure Cooker Beef Vegetable Soup

Growing up, my mom used to make the best beef-vegetable soup. She didn’t make it often but, for some reason, I have very fond memories of eating it. So this pressure cooker beef vegetable soup is my attempt to recreate that memory from my childhood. There’s nothing fancy about it, but there is a richness and depth of flavor that I think will do my mom proud – which is every son’s goal, right?

Time to Get Creative!

The best part about this pressure cooker beef vegetable soup is that you can literally use whatever vegetables you like. There are really no rules, and they will all probably work. The only ones I would say are a must are onions, carrots, and celery – also know as mirepoix, the base of SO MANY recipes all around the world. So, if you don’t like mushrooms, leave ’em out! Switch ’em out! You can’t go wrong.

The Process

Season beef with salt and pepper.

Using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil.

Do not wipe or rinse bottom of pot! There’s so much flavor in there!

Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce and bay leaves.

Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.

Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally (will take about 25 minutes).

And This is the Amazing Result…

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Pressure Cooker Beef Vegetable Soup

This soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.

Course Soup

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12

Calories 331 kcal

Author The Foodie Eats

Ingredients

• 2.5 lbs. stew beef
• 1 Tbsp. sea salt
• 1 tsp. black pepper
• 3 Tbsp. olive oil separated
• 3/4 cup yellow onions large dice
• 3 carrots roughly chopped
• 2 Tbsp. garlic minced
• 1/2 cup celery diced
• 8 oz. mushrooms roughly chopped
• 6 thyme sprigs tied in bundle
• 1/4 cup Worcestershire sauce
• 2 bay leaves
• 4 cups chicken broth
• 28 oz. canned crushed tomatoes
• 1.5 lbs. new potatoes quartered
• 8 oz. frozen green beans
• 15 oz. canned sweet peas drained

Instructions

1. Season beef with salt and pepper. Then, using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil. Do not wipe or rinse bottom of pot! There’s so much flavor in there!

2. Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves. Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.

3. Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.

4. Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!

Nutrition Facts

Pressure Cooker Beef Vegetable Soup

Amount Per Serving

Calories 331 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 3g 15%

Cholesterol 73mg 24%

Sodium 708mg 30%

Potassium 940mg 27%

Total Carbohydrates 25g 8%

Dietary Fiber 5g 20%

Sugars 6g

Protein 32g 64%

Vitamin A 68.1%

Vitamin C 31.6%

Calcium 7%

Iron 26.3%

* Percent Daily Values are based on a 2000 calorie diet.

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