One Pot Beef Soup Bone Vegetable Soup (Instant Pot Recipe)

Discover the ultimate comfort food with this incredibly easy One Pot Beef Soup Bone Vegetable Soup. This hearty meal comes together effortlessly in your Instant Pot, simplifying dinnertime without sacrificing flavor. You’ll love the rich, savory taste of the beef combined with an abundance of tender vegetables, making it a perfect satisfying and healthy option for any family meal.

Why You’ll Love This One Pot Beef Soup Bone Vegetable Soup

Making delicious meals should be simple, and this recipe delivers! You’ll quickly see why this One Pot Beef Soup Bone Vegetable Soup will become a household favorite.

• Enjoy maximum flavor development with minimal cleanup, thanks to your Instant Pot.
• The science behind pressure cooking reveals how higher temperatures and pressure effectively break down collagen in tough cuts of meat, leading to incredibly tender results. Learn more about how pressure cooking tenderizes meat.
• Pressure cooking quickly deepens the savory taste of the beef and broth.
• It’s a hearty, satisfying soup, perfect for warming up on chilly days.
• You can easily customize it with your family’s favorite vegetables.
• This soup is excellent for meal prep and freezes beautifully for future quick dinners.

Ingredients

Gather these simple ingredients to create your comforting One Pot Beef Soup Bone Vegetable Soup:

• Beef: 1 pound diced beef (stew meat)
• Aromatics: 1/2 medium yellow onion (diced), 2 celery stalks (diced), 1 cup diced carrots
• Seasoning: 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, salt, pepper
• Liquid: 4 1/2 cups beef broth/stock (or water + 1 tablespoon Better Than Bouillon Beef Base)
• Vegetables: 2 cups frozen corn kernels, 1 cup frozen green beans, 2 cups diced potatoes
• Other: 1 can (14.5 ounces) diced tomatoes (undrained), 1 bay leaf
• Oil: Cooking spray or olive oil

Notes & Substitutions

You have flexibility with many of these ingredients. For even deeper “soup bone” flavor, use bone-in chuck roast and remove the bone after cooking. You can swap fresh minced garlic for the powder. Adjust the broth quantity to achieve your preferred soup thickness. Russet or Yukon Gold potatoes work wonderfully. Feel free to substitute fresh vegetables for frozen, just be aware cooking times might slightly vary. If you have leftover pot roast, dice it and add it with the broth. Include extra veggies like lima beans or black-eyed peas for more variety.

Equipment

You won’t need much to get this delicious soup on the table. Here is the essential equipment:

• Instant Pot (6-quart or larger is ideal)
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Instructions

Creating this One Pot Beef Soup Bone Vegetable Soup is incredibly straightforward using your Instant Pot. Follow these simple steps for a warm, delicious meal.

1. Prep Your Ingredients: Begin by dicing all your vegetables and the beef. Generously season the diced beef with garlic powder, salt, and pepper.
2. Sauté the Beef: Turn your Instant Pot to the “Sauté” function and spray the pot with cooking spray or add a little olive oil. Once hot, add the seasoned beef in batches, browning for about 3 to 4 minutes per batch. Browning is key for deep flavor. Remove the browned beef and set aside.
3. Sauté Aromatics: Add the diced onion, celery, and carrots to the same pot. Cook for another 3 to 4 minutes until they begin to soften.
4. Deglaze the Pot: Turn off the “Sauté” function. Pour a splash of beef broth into the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. This prevents the “Burn” warning and adds flavor.
5. Combine Remaining Ingredients: Return the browned beef to the pot. Add the remaining beef broth, dried oregano, diced potatoes, undrained diced tomatoes, frozen corn, frozen green beans, and the bay leaf. Stir gently to combine everything.
6. Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place. Lock the lid and set the vent to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes on High Pressure. It will take some time for the pot to come to pressure (mine took about 22 minutes with a full pot).
7. Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to release naturally for at least 25 minutes. Do not use the quick release lever immediately. A natural release is crucial for tender beef. After 25 minutes, if there is any remaining pressure, carefully turn the vent to the “Venting” position for a quick release until the float valve drops.
8. Serve and Enjoy: Carefully remove the lid. Take out and discard the bay leaf. Give the soup a good stir, taste, and adjust salt and pepper if needed. Ladle your delicious One Pot Beef Soup Bone Vegetable Soup into bowls and serve hot.

Pro Tips for the Best Beef Soup

Achieving perfect flavor and texture for your beef soup is simple with these helpful tips.

• Understanding the Maillard reaction, a chemical process between amino acids and sugars, explains why browning meat creates such rich and complex flavors. Explore the science of the Maillard reaction in cooking.
• Browning Beef: Never skip browning the beef before pressure cooking. This step builds incredible depth of flavor.
• Natural Release: Allowing natural pressure release is crucial for tender beef and prevents the soup from frothing excessively.
• Flavor Boost: Always opt for high-quality beef broth or a good bouillon base for the richest flavor in your soup.
• Avoid Mushy Veggies: For more delicate vegetables like spinach or fresh peas, consider stirring them in after pressure cooking.
• Seasoning Adjustment: Always taste your soup before serving and adjust salt and pepper as needed.

Serving, Storage, and Variations

Make this tasty soup a staple in your meal rotation with these easy tips.

Serving Suggestions

• Serve your hearty beef and vegetable soup with warm, crusty bread or homemade cornbread.
• It pairs wonderfully as a substantial side with grilled cheese sandwiches or simple crackers.
• Garnish individual bowls with a sprinkle of fresh chopped parsley or grated Parmesan cheese.

Storage Instructions

• Refrigerate: Store any leftover cooled soup in an airtight container in the refrigerator for 3-4 days.
• Freeze: For longer storage, freeze the cooled soup in freezer-safe containers or bags for up to 3 months.
• Reheat: Thaw frozen soup in the refrigerator overnight, then gently warm on the stovetop or in the microwave.

Recipe Variations

• Spicier Kick: Add a pinch of red pepper flakes along with the other seasonings for a little heat.
• Heartier Options: Include 1/2 cup of barley or small pasta shapes. For pasta, cook it separately or add it after pressure cooking.
• Different Veggies: Experiment with other vegetables like peas, chopped spinach, or cubed sweet potatoes.
• Herb Twist: Change up the flavor profile by adding fresh thyme or rosemary sprigs with the bay leaf.

Nutrition Information

This One Pot Beef Soup Bone Vegetable Soup is not only delicious but also provides a good source of protein and essential nutrients. Here’s a breakdown of its nutritional values per serving.

FAQ

Got questions about making your beef soup? Here are some common queries answered.

• Can I use fresh vegetables instead of frozen? Absolutely! Simply chop fresh vegetables similarly to the frozen ones and add them as directed in the recipe.
• Can I use bone-in beef for the “soup bone” aspect? Yes, you can. Use beef short ribs or bone-in chuck roast. They may require a slightly longer cook time for maximum tenderness and flavor, and always remember to remove the bone before serving.
• How do I thicken the soup if it’s too thin? For a thicker consistency, you can mash some of the cooked potatoes against the side of the pot. Alternatively, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free, provided you use a gluten-free beef broth or bouillon. Always check your labels.
• Can I make this on the stovetop instead of an Instant Pot? You certainly can! Just brown the beef and sauté the aromatics in a large pot, then add the remaining ingredients and simmer for 1.5-2 hours, or until the beef is fork-tender.

Conclusion

This One Pot Beef Soup Bone Vegetable Soup is truly a game-changer for busy cooks seeking delicious, comforting meals. With its rich, savory flavors and simple Instant Pot method, you can easily create a satisfying dinner that everyone will love. Embrace the convenience and incredible taste of this hearty beef and vegetable soup. Gather your loved ones and enjoy a bowl of pure comfort!

One Pot Beef Soup Bone Vegetable Soup (Instant Pot Recipe)

This comforting Instant Pot recipe features tender diced beef and an array of hearty vegetables cooked in a savory broth, perfect for a quick and satisfying meal.

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 1 hour hr 19 minutes mins

Servings: 6 bowls

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 pound diced beef package will often say stew meat
• 1/2 teaspoon garlic powder to season the beef - omit if using leftover pot roast
• 1/2 medium yellow onion diced
• 2 celery stalks diced
• 1 cup carrots diced
• cooking spray or olive oil
• 4 1/2 cups beef broth/stock OR I often used water, plus 1 Tablespoon Better Than Bullion Beef Base
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 2 cups frozen corn kernels
• 1 cup frozen green beans
• 2 cups diced potatoes
• 1 can diced tomatoes undrained (14.5 ounces)
• 1 bay leaf remove after cooking is complete

Equipment

• Instant Pot

Method

 

Instructions

1. Preheat the Instant Pot and spray the pot with cooking spray or olive oil.
2. Add diced beef with garlic powder, salt, and pepper; brown for 3 to 4 minutes.
3. Stir in onions, celery, and carrots, cooking for an additional 3 to 4 minutes.
4. Turn off the Instant Pot, then add all remaining ingredients.
5. Secure the lid, lock it, and set the Instant Pot to manual high pressure for 8 minutes.
6. Once cooking is complete, allow the pressure to release naturally for approximately 25 minutes; quick release any remaining pressure if necessary.
7. Remove the bay leaf before serving the soup.

Notes

Note: The Instant Pot may take around 22 minutes to come to pressure due to the volume of ingredients. Allow pressure to release naturally for about 25 minutes; quick release any remaining pressure if needed.