Instant Pot Vegetable Beef Soup


1 tablespoon olive oil

1 lb (450 g) lean diced beef

1 medium onion, diced

1 medium carrot, diced

2-3 celery stalks, diced

1 medium parsnip diced

2 large garlic cloves, finely chopped

1 tablespoon Italian seasoning

2 bay leaves

1 can (14 oz/400 g) diced tomatoes

1 lb (450 g) potatoes, peeled and cubed

3.5 oz (100 g) green beans, sliced

1 medium zucchini, cubed

5 cups (1.25 l) beef stock

1 handful fresh parsley, roughly chopped

Salt and freshly ground black pepper to taste


Set the Instant Pot to “Sauté” and add the oil. Add the beef, season with a pinch of salt and freshly ground black pepper and cook for 3-4 minutes until browned.
Add the onion, carrot, celery, parsnip and garlic and cook for another 2-3 minutes until slightly softened.
Stir in the Italian seasoning, bay leaves, diced tomatoes, potatoes, green beans, zucchini and beef stock.
Place the lid on the Instant Pot and turn the valve to “Seal.” Set it to “High Pressure” for 15 minutes.
When the time is up, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” to release the rest of the pressure.
Stir in the fresh parsley, adjust the seasoning and serve with your favorite crusty bread.

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