Pressure Cooker Beef Vegetable Soup Recipe

  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 4m
  • Ready In: 14m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    30 g
  • Cholesterol

    90 mg
  • Fat

    9 g
  • Fiber

    6.9 g
  • Protein

    19.3 g
  • Saturated Fat

    6.2 g
  • Serving Size

  • Sodium

    181 mg
  • Sugar

    2 g
  • Trans Fat

    4 g
  • Unsaturated Fat

    3 g
  • Potassium

    388.8 mg
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Pressure cooker beef vegetable soup recipe. Vegetable soup with ground beef or turkey cooked in a pressure cooker. Do you like cooking vegetable soups in a pressure cooker?
If so, you may also like Winter Vegetable Soup:

Pressure Cooker Winter Vegetable Soup Recipe

Makes 6 servings
Ingredients: 2 tablespoons (30 ml) olive oil, 1/2 pound (480 g) cremini mushrooms, thinly sliced, 1 large yellow onion, peeled and chopped, 2 medium carrots, peeled and diced, 2 medium celery stalks, washed and finely chopped, 1 tablespoon (15 ml) fresh rosemary leaves, minced, 1 tablespoon (15ml) minced garlic, 1/2 teaspoon freshly ground black pepper, 7 cups (1.75 L) vegetable broth, 1 small or medium butternut squash, peeled, halved lengthwise, seeded, then diced,1/4 cup (60 ml) soy sauce, one 2-inch (5 cm)long rind from a hunk of Parmesan cheese, 2 cups (500 ml) washed under cold running water, stemmed, and chopped curly kale,1 tablespoon (15 ml) red wine vinegar

Instructions: Heat olive oil in a 6-quart (6 L) electric pressure cooker turned to the browning function. Add sliced mushrooms and cook, stirring occasionally, until lightly brown, for about 5 minutes.

Stir in chopped yellow onion, carrots, celery, rosemary, minced garlic, and black pepper. Cook for a further 1 minute, stirring all the while. Pour in the vegetable broth, soy sauce, and cheese rind. Stir well.

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 15 minutes.

Open the instant pot, using the Quick Release method. Unlock and open the pressure cooker. Stir in chopped kale leaves, then cover the pressure cooker again and set aside for about 5 minutes to wilt the kale.

Unlock the instant pot and open the lid. Discard the cheese rind. Stir in red wine vinegar just before serving. Serve beef vegetable soup hot! Are you looking for more delicious pressure cooker recipes? Please check out our Pressure Cooker Recipes

Pressure Cooker Beef Vegetable Soup Recipe

You may also like Slow Cooker Turkey Breasts or Slow Cooker Easy Turkey Soup


  • 2 pounds (960 g) ground beef
  • 1/2 medium yellow onion, peeled and diced
  • 2 cups (500 ml) frozen vegetables, thawed
  • 3 cans diced tomatoes, undrained
  • 2 cups (500 ml) water
  • salt and freshly ground black ppeper


Step 1

Turn your pressure cooker to sauté settings. Add ground beef and diced onions and cook, stirring occasionally, until meat is brown and onions are soft.

Step 2

Stir in the remaining ingredients. Close the pressure cooker and lock the lid. Set the machine to cook at high. Set timer to cook for 4 minutes.

Step 3

Open the pressure cooker, using the Quick Release method. Open the lid and season the soup with salt and black pepper. Mix well.

Step 4

Ladle the soup into soup bowls. Serve hot.

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