Instant Pot Beef and Vegetable Soup Recipe

Beef stew meat: Cut into bite-sized pieces, this provides the protein and hearty base for the soup.

Carrots: Sliced, they add sweetness and color to the soup.

Celery: Sliced, it adds a subtle flavor and crunch.

Potatoes: Diced, they make the soup more filling and add texture.

Onion: Chopped, it enhances the flavor of the soup.

Beef broth: The liquid base that adds depth and richness to the soup.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and warmth.

Dried thyme: Provides an earthy, minty flavor.

Dried rosemary: Adds a fragrant, pine-like aroma and taste.

When browning the beef stew meat in the Instant Pot, make sure not to overcrowd the pot. Browning the meat in batches ensures that each piece gets a nice sear, which enhances the flavor of the soup. Additionally, deglaze the pot with a bit of beef broth after browning to lift any flavorful bits stuck to the bottom, incorporating them into the soup.

• beef stew meat - Substitute with chicken thighs: Chicken thighs are tender and flavorful, making them a good alternative to beef in soups.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness to carrots, making them a suitable replacement.

• sliced celery - Substitute with fennel: Fennel has a similar crunch and a slightly sweet, anise-like flavor that complements soups well.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a bit of sweetness to the soup.

• chopped onion - Substitute with leeks: Leeks provide a milder onion flavor and can add a subtle complexity to the soup.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian alternative that still provides a rich base for the soup.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will also add a different kind of saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• dried thyme - Substitute with oregano: Oregano has a robust flavor that can stand in for thyme in most recipes.

• dried rosemary - Substitute with sage: Sage has a strong, earthy flavor that can complement the other ingredients in the soup.

• Allow the soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.

• Transfer the beef and vegetable soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The cool environment will help maintain the flavors and texture of the vegetables and beef.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing process helps retain the integrity of the vegetables and beef.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat in the microwave, using a microwave-safe container and stirring halfway through the heating process.

• If the soup appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency.

• Taste the reheated soup and adjust the seasoning if necessary. Sometimes, a pinch of salt or a dash of pepper can enhance the flavors after storage.

• For stovetop reheating:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup is hot and steaming, it's ready to serve.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for additional 30-second intervals if needed.

• For Instant Pot reheating:

  1. Pour the leftover soup back into the Instant Pot.
  2. Select the 'sauté' function and heat, stirring occasionally.
  3. Once the soup is hot and steaming, switch off the 'sauté' function and serve.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat for about 20-30 minutes, or until the soup is hot throughout.
  4. Stir halfway through the heating process to ensure even heating.

• Instant Pot: A multi-functional electric pressure cooker used to sauté, pressure cook, and keep the soup warm.

• Sauté function: A setting on the Instant Pot that allows you to brown the meat and soften the onions before pressure cooking.

• Oil: Used for browning the beef stew meat in the Instant Pot.

• Knife: Essential for cutting the beef into bite-sized pieces and chopping the vegetables.

• Cutting board: A surface for safely chopping and slicing the ingredients.

• Measuring cups: Used to measure out the carrots, celery, potatoes, and beef broth accurately.

• Measuring spoons: Used to measure the salt, pepper, thyme, and rosemary.

• Mixing spoon: Used to stir the ingredients together in the Instant Pot.

• Lid: The cover for the Instant Pot that seals in the pressure during cooking.

• Valve: A component on the Instant Pot lid that needs to be set to 'sealing' for pressure cooking and 'venting' for releasing pressure.

• Serving bowls: Used for serving the hot soup once it is ready.

Pre-cut vegetables: Use pre-cut carrots, celery, and potatoes from the store to save chopping time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant pot settings: Familiarize yourself with the Instant Pot settings to speed up the process.

Pre-measure spices: Measure out the salt, pepper, thyme, and rosemary ahead of time.

Quick release: Use the quick release method after the initial 10-minute natural release to save time.