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Home » Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup

February 13, 2018 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on February 13, 2018

  • Prep Time: 20m
  • Cook Time: 35m
  • Total Time: 1h 30m
  • Yield: Makes 18-20 cups (normally have 1-2 cups per serving - also great for freezing and for eating on all week

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds stew beef
  • 2 teaspoons complete seasoning (or your favorite all purpose seasoning)
  • 1 can (8 oz) tomato sauce
  • 1 can (23.2 oz) large can tomato soup
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 -2 teaspoons pepper (depending on how much you like pepper)
  • 1 pinch salt
  • 1 can (14.5 oz) french style green beans
  • 2 cans (14.5 oz each) sliced carrots
  • 1 can (15.25 oz) sweet corn
  • 2 cans (15 oz each) cans diced potatoes
  • 1 cup water
  • 2 cups beef broth

Instructions

  • Select the Saute Button on the Instant Pot and set it to normal.
  • Add 2 tablespoons oil and beef (cook in two batches if needed)
  • Season the beef with the complete seasoning.
  • Stir and cook beef until browned on all sides; about 5 minutes per batch.
  • Drain liquid off if necessary. Hit the Cancel Button.
  • In a bowl, mix together the tomato soup, tomato sauce and seasonings.
  • Pour all vegetables (drained) into Instant Pot
  • Add in beef.
  • Stir
  • Add in tomato mixture.
  • Pour in the beef broth and water. Stir until combined.
  • Put the lid onto the Instant Pot and seal it, making sure the vent on top is in the correct position.
  • Press the MEAT/STEW button and cook at high pressure for 35 minutes.
  • When done cooking, let it natural release for 5 minutes and then use the quick release on top to depressurize the Instant Pot.
  • Print

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