Easy and Quick Instant Pot Vegetable Beef Soup Recipe

Vegetable Beef Soup is such a delicious dish and hearty soup! Even better, if you put it in the Instant Pot, it's a quick meal, too! This Easy and Quick Instant Pot Vegetable Beef Soup Recipe will be a sure hit with your family for dinner!

Prep Time:15

Cook Time:45

Resting Time:15

Total Time:1 15

Equipment

1 Pressure Cookier
1 heavy skillet
1 Strainer
1 Wooden Spoon

Ingredients

2 pounds Ground Beef Can Use Chuck Roast
28 ounces Frozen Diced Hashbrowns Cubed Potatoes
1 28-ounce can Crushed Tomatoes
24 ounces Frozen Mixed Vegetables Vegetable Soup Mix
2 32-ounce cartons Beef Stock
1 teaspoon Garlic Powder If using Fresh, use about a tablespoon
1 teaspoon Onion Powder If using fresh, use whole onion diced up
1 teaspoon Parsley Flakes, dried If using fresh, use about a tablespoon, to taste
1 teaspoon Salt or to taste
1 teaspoon Black Pepper or to taste

Instructions

Brown the ground beef in a skillet on the stove.
Drain the beef.
Add beef and all other ingredients to the instant pot.
Mix well and put on lid and cook on high pressure for 35 minutes.
Let pressure release naturally for 15 minutes. If any pressure is left, release the pressure valve and carefully remove lid.
Stir the soup, check for doneness of vegetables and potatoes, and season further to taste with salt and pepper.

Notes

*** DO NOT fill Instant Pot past it's "Max Fill" line. It won't come up to pressure and your soup will not cook. It has to have room for the steam to build up.

Nutrition

Course: Main Course, Soup

Cuisine: American

Keyword: Ground Beef Vegetable Soup, Hamburger Vegetable Soup, Instant Pot Hamburger Vegetable Soup, Instant Pot Vegetable Beef Soup, Slow-Cooker Vegetable Beef Soup, Vegetable Beef Soup

Servings:

Calories: 427kcal

Cost: 20