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This Instant Pot vegetable beef soup is warming, comforting and just the perfect meal to try on those days when you’re all about clean eating. It’s also budget-friendly and super easy to make it your own.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 lb (450 g) lean diced beef
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 1 medium parsnip diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 1 can (14 oz/400 g) diced tomatoes
- 1 lb (450 g) potatoes, peeled and cubed
- 3.5 oz (100 g) green beans, sliced
- 1 medium zucchini, cubed
- 5 cups (1.25 l) beef stock
- 1 handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
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- Set the Instant Pot to “Sauté” and add the oil. Add the beef, season with a pinch of salt and freshly ground black pepper and cook for 3-4 minutes until browned.
- Add the onion, carrot, celery, parsnip and garlic and cook for another 2-3 minutes until slightly softened.
- Stir in the Italian seasoning, bay leaves, diced tomatoes, potatoes, green beans, zucchini and beef stock.
- Place the lid on the Instant Pot and turn the valve to “Seal.” Set it to “High Pressure” for 15 minutes.
- When the time is up, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” to release the rest of the pressure.
- Stir in the fresh parsley, adjust the seasoning and serve with your favorite crusty bread.
Nutrition Information:
Amount Per Serving: Calories: 364Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 596mgCarbohydrates: 30gFiber: 6g Sugar: 7g
Protein: 28g
