One-Pot Beef Instant Pot Soup

Hearty, flavorful, and incredibly easy to make, this One-Pot Beef Instant Pot Soup is a weeknight dinner champion. Combining tender chunks of beef, vibrant vegetables, and a rich broth, this soup is a complete meal that cooks entirely in your Instant Pot. Say goodbye to multiple pots and pans – this recipe simplifies the cooking process without sacrificing flavor.

Why You’ll Love This Instant Pot Beef Soup

This isn’t just another soup recipe; it’s a game-changer. Here’s why you’ll find yourself making it again and again:

• Effortless Cooking: Dump everything into the Instant Pot, set it, and forget it. Minimal hands-on time means you can focus on other things.
• Deep, Rich Flavor: Pressure cooking infuses the beef and vegetables with intense flavor, creating a broth that’s both comforting and satisfying.
• Nutritious and Delicious: Packed with protein, fiber, and essential vitamins, this soup is a healthy and wholesome meal.
• Customizable: Easily adapt the recipe to your liking by swapping out vegetables or adding your favorite herbs and spices.
• Perfect for Meal Prep: This soup is even better the next day, making it ideal for meal prepping lunches or dinners.

The Secret to Perfect Instant Pot Beef Soup

The key to a truly exceptional Instant Pot Beef Soup lies in a few simple techniques:

Choosing the Right Beef

The best cut of beef for this soup is chuck roast. It’s relatively inexpensive and becomes incredibly tender when pressure cooked. Look for a roast with good marbling (flecks of fat) to ensure maximum flavor. Cut the beef into 1-inch cubes for even cooking. You can also use stew meat, but be sure to check for and trim away any large pieces of fat.

Building Flavor with Aromatics

Don’t skimp on the aromatics! Onions, garlic, and celery form the base of the soup’s flavor. Sautéing them in the Instant Pot before adding the other ingredients helps to release their natural sweetness and create a deeper, more complex flavor profile. Add a bay leaf for subtle depth and savory notes.

Layering the Ingredients

Layering the ingredients in the Instant Pot in the right order ensures even cooking and prevents the dreaded “burn” notice. Start with the aromatics, followed by the beef, then the potatoes and carrots, and finally the broth and any remaining vegetables. This order allows the beef to cook evenly and the vegetables to retain their texture.

Adjusting Cooking Time

Cooking time is crucial for achieving the perfect balance of tender beef and perfectly cooked vegetables. For 1-inch beef cubes, a cooking time of 30-35 minutes at high pressure followed by a natural pressure release will yield melt-in-your-mouth results. Adjust the cooking time slightly depending on the size of your beef cubes. If using stew meat, reduce the cooking time by 5-10 minutes.

Thickening the Soup (Optional)

If you prefer a thicker soup, you have a few options. You can create a slurry by whisking together cornstarch and cold water and adding it to the soup during the last few minutes of cooking. Alternatively, you can mash some of the cooked potatoes to naturally thicken the broth. Another option is to remove about a cup of the soup, blend it until smooth, and then stir it back into the pot.

One-Pot Beef Instant Pot Soup Recipe

This recipe provides a solid base to build upon with substitutions and additions.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1.5 pounds beef chuck roast, cut into 1-inch cubes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 8 cups beef broth
• 1 pound Yukon gold potatoes, peeled and cubed
• 1 pound carrots, peeled and sliced
• 1 cup frozen peas
• 1 cup frozen green beans
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Equipment:

• 6-quart Instant Pot

Instructions

Get Started:

1. Turn on your Instant Pot and select the “Sauté” function.

2. Add olive oil to the pot. Once hot, add the chopped onion, minced garlic, and chopped celery. Sauté for 5-7 minutes, or until the onion is translucent and softened.

Brown the Beef:

1. Add the beef cubes to the Instant Pot and brown on all sides. This step is important for developing rich flavor.

2. Season with salt, pepper, dried thyme, and dried rosemary.

Pressure Cook:

1. Pour in the beef broth, making sure to scrape up any browned bits from the bottom of the pot. Add the bay leaf.

2. Add the cubed potatoes and sliced carrots.

3. Cancel the “Sauté” function. Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 35 minutes.

4. Allow the Instant Pot to release pressure naturally for 15 minutes, then manually release any remaining pressure.

Finish the Soup:

1. Open the Instant Pot carefully. Remove and discard the bay leaf.

2. Stir in the frozen peas and frozen green beans. Let them heat through for a few minutes.

3. Taste and adjust seasoning with salt and pepper as needed.

Serve:

1. Ladle the soup into bowls and garnish with fresh parsley.

2. Serve hot and enjoy!

Variations and Substitutions

This recipe is easily adaptable to your personal preferences. Here are some ideas to get you started:

• Vegetables: Feel free to swap out the potatoes, carrots, peas, and green beans for other vegetables like parsnips, turnips, mushrooms, or corn.
• Beans: Add a can of drained and rinsed kidney beans, cannellini beans, or chickpeas for extra protein and fiber.
• Grains: Stir in cooked barley or rice during the last few minutes of cooking for a heartier soup.
• Spice: Add a pinch of red pepper flakes for a touch of heat.
• Herbs: Experiment with different herbs like oregano, marjoram, or basil.
• Wine: Add a splash of red wine to the soup after browning the beef for added depth of flavor.
• Tomato Paste: Stir in a tablespoon or two of tomato paste while sautéing the aromatics for a richer, more robust flavor.

Serving Suggestions

This One-Pot Beef Instant Pot Soup is a complete meal on its own, but here are some serving suggestions to elevate your dining experience:

• Crusty Bread: Serve with a side of crusty bread for dipping into the flavorful broth.
• Grilled Cheese Sandwich: Pair the soup with a classic grilled cheese sandwich for a comforting and satisfying meal.
• Salad: Serve a light salad alongside the soup for a balanced and refreshing meal.
• Toppings: Offer a variety of toppings like shredded cheese, sour cream, or a dollop of pesto.

Storage and Reheating Instructions

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup on the stovetop over medium heat or in the microwave until heated through.

Frequently Asked Questions (FAQ)

• Can I use a different cut of beef? While chuck roast is recommended for its tenderness, you can also use stew meat or brisket. Adjust the cooking time accordingly.
• Can I make this soup on the stovetop? Yes, you can make this soup on the stovetop. Brown the beef in a large pot, then add the remaining ingredients. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.
• Can I freeze this soup? Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Why did I get a “burn” notice on my Instant Pot? The “burn” notice usually indicates that there’s not enough liquid in the pot or that food is stuck to the bottom. Make sure to scrape up any browned bits from the bottom of the pot after browning the beef and ensure there is enough liquid in the pot.
• Can I add noodles to this soup? Yes, you can add noodles to this soup. Stir in cooked egg noodles or other small pasta shapes during the last few minutes of cooking.