Instant Pot Vegetable Beef soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 149.7
  • Total Fat: 4.8 g
  • Cholesterol: 9.0 mg
  • Sodium: 492.6 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.2 g

View full nutritional breakdown of Instant Pot Vegetable Beef soup calories by ingredient
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Introduction

The electric pressure cooker locks in flavor and vitamins. Spices and liquid can be changed to cook's preferences. I usually use the Italian chopped tomatoes. I did not measure all the spices. I used my fingers to rub on the dry leaves (whole, not ground) so it is a matter of taste how much. The electric pressure cooker locks in flavor and vitamins. Spices and liquid can be changed to cook's preferences. I usually use the Italian chopped tomatoes. I did not measure all the spices. I used my fingers to rub on the dry leaves (whole, not ground) so it is a matter of taste how much.
Number of Servings: 6

Ingredients

    5 oz Beef Neck bone for soup (yield after bone removed) (by YXD0018)
    1 cup Better Than Bullion (1 cup prepared) (by AZMELODY)
    1 cup, sliced Onions, raw
    1 serving Low Sodium Spicy Hot V8
    14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
    2 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    1 clove Garlic
    1 tsp Thyme, ground
    .5 tsp Rosemary, dried
    .33 tbsp Basil
    1 cup Peas, frozen
    1.75 cup Tomatoes, red, ripe, canned, with green chilies

Tips

Since the bullion and tomato juice had salt, I did not add salt.


Directions

Turn Instant Pot to Saute. Wait until pot is hot and add oil. Then brown soup bone about 5 min per side. Remove to plate. Add onion; saute two minutes; add garlic; saute until garlic gives some aroma. Add a splash of balsamic vinegar or red wine to pot and scrape the browned bits off. Add beef back on top of onions/garlic. Add beef broth and V8 juice. Sprinkle in spices. Close IP cover. Turn knob to seal. Push manual, then set to 40 minutes high pressure. When finished with this cycle, you can quick release, or let the pressure reduce naturally. I did the natural release as I had plenty of time. Then remove beef from pot (if sufficiently done) Add carrots, potatoes. Close pot. Set on manual for four or five minutes. Do the quick release this time. While the veggies are cooking, cut up the meat. After releasing pressure, open pot and add the meat, tomatoes and peas. Turn IP to off, then select the saute button to heat the tomatoes and peas. Then press the keep warm button to keep the soup at serving temperature.

Serving Size: Makes about 3 quarts soup.

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