Instant Pot vegetable beef soup with frozen vegetables is a hearty and satisfying meal that can be ready in about 30 minutes, making it a great option for a fast dinner packed with protein from the beef, as well as a variety of vitamins and minerals from the vegetables. The barley in the soup adds a nice chewy texture and extra fiber, making it a filling and nutritious meal that is perfect for a cold day or when you need something comforting and satisfying. You can serve it with crusty bread or a side salad, and it can also be made in advance and reheated for a quick and easy dinner.
Why will you Prefer to make Instant Pot Vegetable Beef Soup with Frozen Vegetables?
There are several reasons why I would prefer to make Instant Pot vegetable beef soup with frozen vegetables:
Quick and easy
The Instant Pot makes it easy to cook a hearty and satisfying soup in a short amount of time. This is perfect for busy weeknights when you want to make a healthy and delicious meal but don’t have a lot of time to spend in the kitchen.
Frozen vegetables are a convenient option because they are already cleaned, cut, and frozen at their peak of freshness. This means you don’t have to worry about prepping vegetables or worrying about them going bad before you can use them.
This soup is packed with protein from beef and a variety of vitamins and minerals from vegetables, which is essential for maintaining a healthy diet.
You can use any frozen vegetables of your choice and mix and match different vegetables to create a custom blend. This means you can make the soup to your taste and preferences.
It is a great way to use leftover beef and also it can be made in advance and reheated for a quick and easy dinner, which makes it great for meal prepping.
You can add different spices or herbs to change the flavor profile of the soup making it suitable for different seasons or occasions.
The Ingredients I prefer to use for Vegetable Beef Soup
Here are the ingredients for beef soup with frozen vegetables, along with a brief description of each:
1 pound beef stew meat: This is the main protein source in the soup. Beef stew meat is typically a cut of meat that is well-marbled and has a good amount of fat, which makes it tender and flavorful when slow-cooked.
1 onion, diced: Onions add flavor and depth to the soup. They are also a good source of vitamin C and fiber.
4 cloves garlic, minced: Garlic adds a pungent and aromatic flavor to the soup. It is also a good source of vitamin C and manganese.
4 cups beef broth: This is the liquid base of the soup. Beef broth provides a rich, savory flavor and is a good source of protein and minerals.
2 cups water: This is added to the soup to thin it out and create a more brothy consistency.
2 cups frozen mixed vegetables: This can be any frozen vegetables of your choice like carrots, corn, peas, green beans, etc. Frozen vegetables are a convenient option because they are already cleaned, cut, and frozen at their peak of freshness.
1 can diced tomato (14.5 oz): Tomatoes add sweetness and acidity to the soup. They are also a good source of vitamin C and potassium.
1 cup uncooked barley: Barley is a type of grain that adds a nice chewy texture and extra fiber to the soup. It is also a good source of protein, iron, and magnesium.
1 teaspoon dried thyme: Thyme is a herb that adds a woodsy and earthy flavor to the soup.
Salt and pepper, to taste: These are added to the soup for flavor and to bring out the taste of other ingredients.
Note: You can adjust the number of vegetables as per your taste and also you can use any other frozen vegetables of your choice.
Instructions on How to make Vegetable Beef Soup
Brown the beef: Turn your Instant Pot to the “saute” setting. Add a tablespoon of oil, when hot add beef stew meat, season with salt and pepper, and cook until browned on all sides.
Sauté the aromatics: Add the diced onion, and minced garlic, and sauté until softened.
Add the liquids: Pour in the beef broth, water, diced tomatoes, and barley. Stir well to combine.
Add the frozen vegetables: Stir in the frozen mixed vegetables and thyme.
Cook the soup: Secure the lid on the Instant Pot, making sure the valve is set to “sealing.” Press the “manual” button and set the timer for 15 minutes. When the timer goes off, allow for a natural pressure release for about 10 minutes before releasing the pressure manually.
Adjust seasoning and serving: Taste the soup and adjust the seasoning as needed. Serve hot with crusty bread or a side salad.
Note: If you prefer a thicker soup, you can remove the lid and use the sauté function to let it simmer for a few more minutes.
Nutrition Facts in Instant Pot Vegetable Soup
The nutritional information for Instant Pot vegetable beef soup with frozen vegetables will vary depending on the specific ingredients and amounts used. However, here is an approximate nutritional breakdown for a 1-cup serving of the soup:
This soup is a good source of protein, fiber, and vitamins and minerals like Vitamin A, Vitamin C, Vitamin K, Iron, and potassium. This being a hearty meal it will be high in calories and fat, but it is a balanced meal as it provides the necessary nutrients. It is always advisable to consult with a healthcare professional or a registered dietitian before making any significant changes to your diet.
Here are some frequently asked questions about making Instant Pot vegetable beef soup with frozen vegetables:
Q: Can I use fresh vegetables instead of frozen ones?
A: Yes, you can use fresh vegetables instead of frozen ones, but you will need to adjust the cooking time accordingly. Fresh vegetables will cook faster than frozen, so you may need to reduce the cooking time by a few minutes.
Q: Can I use a different type of meat?
A: Yes, you can use a different type of meat such as chicken or pork instead of beef. You can also use ground meat, but you’ll need to brown it first before adding it to the Instant Pot.
Q: Can I make this soup in advance?
A: Yes, you can make this soup in advance and reheat it later. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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