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Instant Pot Vegetable Beef Soup
Premade roast beef, potatoes, carrots, corn, peas and carrots all in a thick tomato beef broth
Course Soup
Cuisine American
Keyword Beef, Dinner , Beef , Instant Pot, soup, Vegetables ,
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
10 minutes for heating up and natural release 10 minutes minutes
Total Time 32 minutes minutes
Servings 6 People
Calories 359kcal
Author Stacy Roman
- 1.5-2 lbs Shredded or chopped roast beef
- 1 Diced Onion
- 2-4 Diced Potatoes
- 2-10-14 oz Bags Mixed Vegetables corn, carrots, peas, green beans
- 2-14 oz Cans Beef Broth
- 1-7oz Can Tomato Paste
- 2 tablespoon Olive Oil for sauteing onions
- 1 teaspoon Garlic Powder More or less to taste
- ½ teaspoon Black Pepper More or less to taste
- ½ teaspoon Salt More or less to taste
Turn instant pot on saute setting - add olive oil Saute diced onions
Add beef, potatoes, frozen vegetables, beef broth, tomato paste, water if needed, garlic powder, salt, and pepper
Close and seal lid set manual power high for 12 minutes
Allow natural release for 10-15 minutes - release any remaining pressure
Open lid check for desired consistency - add water if thicker than your preference Serve with crackers or bread of choice