Instant Pot

Dump and Start Instant Pot Beef Vegetable Soup

December 19

Dump and Start Instant Pot Beef Vegetable Soup is one of the easiest Instant Pot recipes I have ever made.  I started by purchasing some stew meat that was already cut up and tenderized by my local grocery store.  I also used a 24 oz bag of frozen mixed vegetables so there was no cutting or chopping required.  All I had to do was dump all of the ingredients together in my Instant Pot for a quick weeknight meal!

We use the 8 qt. Instant Pot to prepare all our meals.

We also use a digital cooking thermometer like this.  If you have any questions about what temperature something should be cooked at or reheated at you can check out FoodSafety.gov.  That’s what we use.

A white square bowl filled with Instant pot beef vegetable soup sitting in front of an Instant Pot on top of a kitchen counter. this …

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Please Note- The printable Dump and Start Instant Pot Beef Vegetable Soup Recipe is at the bottom of the post.

 

 
 

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Can you use frozen vegetables in an Instant Pot?

Yes, you can use frozen vegetables in an Instant Pot.  For this recipe we used a 24 oz bag of frozen mixed vegetables.  It had a mixture of carrots, corn, green beans, and peas.  I was a little hesitant about using the frozen green beans because I was not sure how they would taste.  I was pleasantly surprised though.  They absorbed all the flavors and tasted great!

 

How long do you cook frozen vegetables in a pressure cooker (Instant Pot)?

We cooked our frozen vegetables on high pressure along with all of the other ingredients for 20 minutes.  Followed by a 10-minute natural pressure release and then completed a quick release of the remaining steam.

 

 

Ingredients – Dump and Start Instant Pot Beef Vegetable Soup

A container of beef broth, can of rotel, raw stew meat, container of Tony Chachere, container of better than beef bouillon, bag of frozen mixed veggies, and an Instant Pot all sitting on top of a kitchen counter.

 

 

 

Instructions – Dump and Start Instant Pot Beef Vegetable Soup

#1.  First, add all of your ingredients into your Instant Pot.  Add your beef broth, stew meat, bag of mixed frozen vegetables, 1 can of Rotel with dices Chiles, 1 tbsp. of Nature Seasoning, 1 tbsp. of Tony Chachere’s seasoning, and 2 tsps. of Better Than Bouillon Beef Base.

Rotel tomatoes, raw stew meat, beef broth, frozen mixed vegetables, seasoning, and better than beef bouillon dumped into and Instant pot.

 

 

 

#2.  Next, stir it all together.

#3. Then, close the lid and turn the steam release valve to the “sealing” position.

#4.  Next, press the “Pressure Cook” button.  Then, press the “Pressure Level” button until you have selected “High Pressure”.

#5.  Turn the timer on for 20 minutes. Once pressure builds up, the timer will start counting down.

#6.  After the timer has completed let it naturally release pressure for 10 minutes.  Then turn the steam release valve to “Venting” for a quick release of the remaining steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.

#7.  Finally, stir and serve!

A white round bowl filled with Instant Pot Beef Vegetable Soup.

 

 

 

 

 

Final Thoughts

Thanks so much for visiting The Peculiar Green Rose today!  I hope you enjoy your Dump and Start Instant Pot Beef Vegetable Soup. Here is another soup you might enjoy: Cream of blue cheese soup recipe. Or if you are just really in the mood for more beef and vegetables you can try this delicious beef and vegetable stir fry.

While you are here don’t forget to grab your free calendar, daily planner, to do list, grocery list, and meal plan printable.  Scroll to the bottom of this page and you will see a spot where you can subscribe to our newsletter, and as a thank you, they will be emailed to you within 5 minutes!

 

Dump and Start Instant Pot Beef Vegetable Soup

Print Recipe

Equipment

  • Instant Pot | Pressure Cooker

Ingredients
  

  • 24 oz. Bag of Mixed Vegetables
  • 3 lb. Beef Stew Meat Chopped Up
  • 5 cups Beef Broth
  • 1 tbsp. Nature's Seasoning Blend
  • 1 tbsp. Tony Chachere's Seasoning
  • 2 tbsp. Better than Bouillon Beef Base
  • 1 10 oz. can Rotel with Green Chiles

Instructions
 

  • First, add all of your ingredients into your Instant Pot.  Add your beef broth, stew meat, bag of mixed frozen vegetables, 1 can of Rotel with dices Chiles, 1 tbsp. of Nature Seasoning, 1
    tbsp. of Tony Chachere’s seasoning, and 2 tsps. of Better Than Bouillon Beef Base.
  • Next, stir it all together.
  • Then, close the lid and turn the steam release valve to the “sealing” position.
  • Next, press the “Pressure Cook” button. Then, press the “Pressure Level” button until you have selected “High Pressure”.
  • Turn the timer on for 20 minutes. Once pressure builds up, the timer will start counting down.
  • After the timer has completed let it naturally release pressure for 10 minutes.  Then turn the steam release valve to “Venting” for a quick release of the remaining steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.
  • Finally, stir and serve!

A round white bowl filled with Instant Pot Beef Vegetable Soup on a kitchen counter in front of an Instant Pot.

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