Instant Pot VEGETABLE BEEF SOUP FROZEN VEGETABLES

Save a lot of time following Instant Pot Vegetable Beef Soup Frozen Vegetables Recipe. Also, this is part of our Soups, Vegetables, & Potatoes sections of our Side Dishes category.

Instant Pot Vegetable Beef Soup with Frozen Vegetables

Use frozen vegetables and beef cubes for this wholesome homemade soup.

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Frozen Vegetable Beef Soup Instant Pot or Other Pressure Cooker

This frozen vegetable beef soup is excellent for any pressure cooker, but we specifically cover the Instant Pot and the NuWave. Also, using vegetables frozen saves time and still gives a super, homemade taste. So, it might take about 5-10 minutes total prep time. Also, you can be very flexible about what kind of frozen vegetables are involved. And, you can make this recipe using cooked beef leftovers.

How To Make Instant Pot Vegetable Beef Soup Frozen Vegetables

To start, you cut up the meat. Then, you sear/sauté the beef. After that, you just add all the rest of the ingredients together with the seasonings and liquids into the pressure cooker. It’s so darn easy. Then, close up the lid, ensure the pressure control valve is correctly closed, and start it up.

Now, we’ll look at the entire process of planning the recipe to get a real feel of the entire recipe time, from preparation to serving.

How Long to Make Instant Pot Vegetable Beef Soup Frozen Vegetables Recipe

Before starting to make this soup recipe in a pressure cooker like an Instant Pot or NuWave, you’ll want to have an idea about total time.

1. You can consider the time to prep is about 5-10 minutes, and to sear or sauté the beef is about 10 minutes. Then, the preheat and building of pressure takes about 20-30 minutes.
2. Ultimately, the actual cooking time under full pressure takes about 20 minutes.
3. Concluding, the pressure release time might take a minimum of 15 minutes and you might have to assist in finalizing relieving the rest of the pressure after that, following manufacturer safety guidelines.
4. So, overall the total time will vary from about 70-90 minutes total.

More Soups To Try

Here are some other homemade soups recipes to try as well.

• Spicy Black Bean Soup
• Quick Celery Soup Recipe Without Cream
• Cream of Celery Soup Homemade Recipe
• Hearty and Chunky Tomato Soup
• Fresh Vegetable Beef Soup in Pressure Cooker

Conclusion of Instant Pot Beef Vegetable Soup Using Frozen Vegetables

Now you know how to make this homemade Instant Pot beef vegetable soup using frozen vegetables. It’s a great source for leftover beef like steak, London broil, roast, and many others. The recipe made most recently involved both leftover steak and London broil. Also, you can make it with ground beef, which means another use for leftover hamburger meat.

Here’s a little bit of the history of vegetable soup.

Try it for your evening meal and serve with bread and butter or yeast rolls, along with a healthy Romaine lettuce salad. If using fresh meat, it can be stored in the fridge for reheating about 3-5 days. If using recent leftover meat, it’s usually best to not go past 3 days.

Instant Pot Vegetable Beef Soup with Frozen Vegetables

Use frozen vegetables and beef cubes for this wholesome homemade soup.

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Prep: 10 minutes minutes

Cook: 1 hour hour 10 minutes minutes

Total: 1 hour hour 20 minutes minutes

Servings: 8 servings

Calories: 524kcal

Author: Joanne Lawrence

Equipment

• 1 Pressure Cooker

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Ingredients 

• 2 Tbsp olive oil
• 1 lb beef cubed, raw or leftover cooked
• 1 large onion diced, sweet
• 1 cup carrots frozen, cubed
• 1 cup green beans frozen (cut green beans)
• 1 cup corn frozen
• 1 cup peas frozen
• 3 stalks celery diced (can be frozen)
• 1 medium tomato diced, or 1 can diced tomatoes (drained)
• 2 medium red potatoes unpeeled, or white potatoes
• 6 cups beef broth
• 1 Tbsp minced garlic or ½ garlic powder
• 2 Tbsp parsley
• 1 tsp oregano
• ½ tsp thyme

Instructions 

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• Add raw meat and oil to cooker. Use "Sear/Sauté" feature for 10 minutes occasionally stirring. If using leftover cooked meat, skip the "Sear/Saute" aspect.

  Prepare and add all remaining ingredients into the pressure cooker. Mix to distribute ingredients thoroughly.
  
• Close pressure cooker lid, lock in place, and ensure pressure valve is closed.

  Set to pressure cook for 20 minutes. For example:

  For Instant Pot brand, press <Pressure Cook> to cook for 20 minutes, and Start.

  For NuWave brand, press <Soup>, then <Texture>, and adjust to be 20 minutes. Press <Start/Stop> button to Start.
  
• Pressure cooker takes time to build pressure, 20 minutes to cook, and time to lower and release pressure.

  When cook time is done, ensure pressure is gradually relieved according to your pressure cooker guide, following any safety precautions.

  After pressure is fully relieved, open lid, taste for adding any salt.
  
• Stir and serve.
  

Nutrition

Calories: 524kcal | Carbohydrates: 17g | Protein: 15g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 734mg | Potassium: 753mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3201IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 3mg

Tried this recipe?Let us all know how it was!

SOURCE: DarnGoodRecipes.com™