Instant Pot Vegetable Beef Soup
Tender chunks of beef, vegetables, and barley in a rich savory beef broth, this Instant Pot Vegetable Beef Soup is ready to eat in no time, and tastes like it simmered all day long.
Servings: 8
Calories: 381kcal
Ingredients
- 2 pounds round steak trimmed and cubed
- 2 Tablespoons olive oil
- 1 10.5 ounce can French onion soup
- 1 10.5 ounce can beef consommé
- 1 32 ounce container beef stock
- 1 onion chopped
- 4 carrots peeled and sliced
- 1 cup celery chopped
- 1 cup white mushrooms rough chopped
- 3 Roma tomatoes diced
- 1 cup frozen peas
- 3 cloves garlic
- 1/2 cup barley
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Italian Seasoning
- 2 bay leaves
Instructions
- Turn instant pot to the sauté setting, add oil. Add beef, garlic and salt and pepper.
- Brown meat on all sides.
- Add Italian seasoning, barley and all of the vegetables. Stir.
- Add soups and stock. Add bay leaves. Give it a stir.
- Cover with the lid, turn to seal. Turn to manual setting and set the timer for 20 minutes.
- When the timer is done, so is dinner! Do a quick release and serve.
Notes
I added 2 Tablespoons of cornstarch stirred into 2 tablespoons of water to thicken the broth a little bit. Totally optional.
Nutrition
Serving: 1g | Calories: 381kcal | Carbohydrates: 17g | Protein: 41g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 446mg | Fiber: 3g | Sugar: 4g