Instant Pot Beef Vegetable Soup 
(Crock-Pot/Slow Cooker & Stovetop Instructions too)
So SO GOOD! You likely have all the ingredients on hand. I love throwing inexpensive (but nutritious!) frozen veggies into my soup because I don’t have to wash them or chop them up… one less step!
Soup helps stretch the family dinner budget while filling up those bellies with fresh, nutritious, whole-food ingredients you carefully choose yourself.
This soup tastes even better the next day and also freezes very well. So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS soup!
Highly suggest trying this with Bison too!
Bison can be a nutritious alternative to beef, as it contains more omega 3 fatty acids.
Bison tends to be leaner than beef, too …. and it’s an excellent source of protein, B vitamins, and iron.
Plus, it contains the antioxidant selenium, and zinc, which helps your body heal. Use bison the same way you would use beef.
Makes 6 servings
Ingredients:
- 1 Tbsp olive oil, or avocado oil
- 1-1/2 lbs lean ground beef or bison
- sea salt & ground black pepper, to taste
- 1 large yellow onion, diced
- 3 fresh garlic cloves, minced or 1/2 tsp garlic powder
- 3 celery ribs, diced small
- 1 cup carrots, diced small
- 6 cups beef bone broth
- 2 tsps dried oregano
- 2 cups frozen green beans
- 2 cups frozen peas
- 2 cups small diced sweet potatoes, peeled
- 1 large red or orange bell pepper, diced small
- 1 jar (14.5 oz) diced tomatoes, with juice1 bay leaf
Instructions:
Instant Pot Method:
Preheat your Instant Pot on the SAUTE mode, and add in the oil.
Add your meat and sprinkle with a good pinch of sea salt and pepper to your taste. Cook stirring frequently until no longer pink, 5-6 minutes.
Stir in the onions, garlic, celery, and carrots, and sauté for 3-4 minutes more. Drain any excessive grease.
Add in the remaining ingredients then stir to combine. Set the lid on and lock it. Press HIGH PRESSURE and set the timer for 6 minutes.
Once the cooking time is complete, manually release the pressure.
Stove Top Method:
Heat a large stockpot over medium-high and add the oil.
Add your meat and sprinkle with a pinch of sea salt and pepper. Cook stirring frequently until no longer pink, 5-6 minutes.
Stir in the onions, garlic, celery, and carrots, and sauté for 3-4 minutes more. Drain any excessive grease.
Add in the remaining ingredients then stir to combine. Turn heat down to low, and cover with a lid. Simmer, stirring occasionally for 30 minutes until potatoes are tender.
Crockpot/Slow Cooker Method:
Heat a large skillet over medium-high and add the oil.
Add your meat and sprinkle with a pinch of sea salt and pepper. Cook stirring frequently until no longer pink, 5-6 minutes.
Stir in the onions, garlic, celery, and carrots, and sauté for 3-4 minutes more. Drain any excessive grease.
Remove from the heat.
Add your cooked meat along with all the remaining ingredients into your slow cooker, then stir to combine. Turn heat to LOW, and cover with its lid. Allow to cook on LOW for 6-8 hours.
To Serve:
Remove and discard the bay leaf.
Serve soup hot and season to taste.
Enjoy!
Rachel
Instant Pot Beef Vegetable Soup (Crock-Pot/Slow Cooker & Stovetop Instructions too)
Persons
6
Ingredients
- 1 Tbsp olive oil, or avocado oil
- 1-1/2 lbs lean ground beef or bison
- sea salt & ground black pepper, to taste
- 1 large yellow onion, diced
- 3 fresh garlic cloves, minced or 1/2 tsp garlic powder
- 3 celery ribs, diced small
- 1 cup carrots, diced small
- 6 cups beef bone broth
- 2 tsps dried oregano
- 2 cups frozen green beans
- 2 cups frozen peas
- 2 cups small diced sweet potatoes, peeled
- 1 large red or orange bell pepper, diced small
- 1 jar (14.5 oz) diced tomatoes, with juice
- 1 bay leaf
Instructions
Instant Pot Method:
- Preheat your Instant Pot on the SAUTE mode, and add in the oil.
- Add your meat and sprinkle with a good pinch of sea salt and pepper to your taste. Cook stirring frequently until no longer pink, 5-6 minutes.
- Stir in the onions, garlic, celery, and carrots, and sauté for 3-4 minutes more. Drain any excessive grease.
- Add in the remaining ingredients then stir to combine. Set the lid on and lock it. Press HIGH PRESSURE and set the timer for 6 minutes.
- Once the cooking time is complete, manually release the pressure.
Stove Top Method:
- Heat a large stockpot over medium-high and add the oil.
- Add your meat and sprinkle with a pinch of sea salt and pepper. Cook stirring frequently until no longer pink, 5-6 minutes.
- Stir in the onions, garlic, celery, and carrots, and sauté for 3-4 minutes more. Drain any excessive grease.
- Add in the remaining ingredients then stir to combine. Turn heat down to low, and cover with a lid. Simmer, stirring occasionally for 30 minutes until potatoes are tender.
Crockpot/Slow Cooker Method:
- Heat a large skillet over medium-high and add the oil.
- Add your meat and sprinkle with a pinch of sea salt and pepper. Cook stirring frequently until no longer pink, 5-6 minutes.
- Stir in the onions, garlic, celery, and carrots, and sauté for 3-4 minutes more. Drain any excessive grease.
- Remove from the heat.
- Add your cooked meat along with all the remaining ingredients into your slow cooker, then stir to combine. Turn heat to LOW, and cover with its lid. Allow to cook on LOW for 6-8 hours.
To Serve:
- Remove and discard the bay leaf.
- Serve soup hot and season to taste.
- Enjoy!
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