Weeknight Instant Pot Beef & Veggie Soup
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
For a lighter variation, reduce Yukon gold potatoes to 1 potato (cubed) and add 2 medium carrots (chopped).
To meal prep: cook pasta separately and store apart to keep firm.
Soup thickens in the fridge; thin with broth or water before reheating.
Freezer friendly: cool fully, portion, and reheat gently on the stove.
Lovely served with crusty bread or a crisp salad.
Notes
1
Set the Instant Pot to sauté and brown the beef lightly for 2 minutes. Stir in onion and garlic and cook until softened, 2 minutes more.
2
Add the potatoes, sweet potato, seasonings, diced tomatoes, tomato sauce, broth, and frozen vegetables. Stir to combine.
3
Lock the lid and cook on high pressure for 3 minutes. Remember, it will take about 20 minutes to reach pressure.
4
Release the steam manually, then stir in the macaroni. Let the pasta sit in the hot broth 5–7 minutes until tender.
5
Taste, adjust seasoning, and serve steaming hot.
Instructions
1 lb ground beef
1 medium yellow onion (chopped)
3 garlic cloves (minced)
1 medium sweet potato (cubed)
2 Yukon gold potatoes (cubed)
2 bay leaves
1 Tbsp Italian seasoning
1 tsp dried oregano
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
5 cups beef broth
1 ½ cups frozen vegetables (carrot peas and corn mix)
1 ½ cups elbow macaroni
Weeknight Instant Pot Beef & Veggie Soup
Anthology of Crumbs
A hearty soup made for busy evenings, where beef, potatoes, and vegetables simmer together in a tomato broth enriched by pasta. Simple, filling, and perfect for gathering around the table.
Servings :
6
Calories:
Prep Time
20 min
Cooking Time
3 minutes (plus pressure build time)
Rest Time
0
Total Time
50 min
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