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+ servings
5 from 11 votes
Vertical picture of Instant Pot Italian Vegetable Beef Soup in a white bowl
Instant Pot Vegetable Beef Soup
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 
This Instant Pot (or oven) Italian Vegetable Beef Soup is bursting with vibrant Italian flavor, tender beef and an array of fresh veggies!
Course: Main, Soup/Stew
Cuisine: Italian
Servings: 16
Calories: 190 kcal
Author: Chris Scheuer
Ingredients
  • 2 14 1/2- ounce can diced, fire-roasted tomatoes
  • 4 cups beef broth
  • 1 large onion diced
  • 1 pound small potatoes
  • 1 pound carrots
  • ¼ cup pesto
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons anchovy paste
  • 2 large bay leaves
  • 1 tablespoon brown sugar
  • 1 tablespoons oregano
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons mild paprika
  • 1-2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds lean stew beef or lean chuck roast
  • 4 cups fresh baby spinach
  • 1 tablespoons finely chopped fresh rosemary
  • 2 14 1/2- ounce can super sweet canned corn or 1 16-ounce bag sweet frozen corn
Instructions
  1. To cook in the Instant Pot:

  2. Combine beef broth and tomatoes in Instant Pot. Turn settings to sauté high and bring mixture to a boil while prepping other ingredients.
  3. Dice onion into 1/4-inch dice. Cut potatoes in quarters or bite-size pieces if using larger potatoes. Slice carrots into 1/4-inch slices. Add onion, potatoes and carrots to Instant Pot.
  4. Add pesto, Worcestershire sauce, anchovy paste, bay leaves, brown sugar, oregano, rosemary, paprika, salt and pepper to mixture in the Instant Pot.
  5. Cut beef into 1/2-inch pieces, discarding excess fat. Add meat to pot with other ingredients and stir.

  6. Place lid on the instant Pot, make sure the vent nozzle is in the non-venting position, set to”pressure cook - high“ and set timer for 25 minutes.

  7. Carefully release steam manually using the valve on top. When pressure is completely released, remove the lid. 

  8. Coarsely chop spinach. Add to hot soup and stir until slightly wilted.

  9. Add fresh chopped rosemary and corn. Stir to combine. Serve and enjoy!

To make soup in the oven:
  1. Preheat oven to 300˚F. Combine all ingredients (prep as instructed above) in a large Dutch oven. Bring to a boil on the stove top then cover and place in the oven for 4 1/2-5 hours or until carrots and potatoes are very tender. When finished, remove from oven and add fresh rosemary and corn. Stir well. Serve and enjoy!

Recipe Notes

See Café Tips above in post for additional instructions and tips.

Nutrition Facts
Instant Pot Vegetable Beef Soup
Amount Per Serving
Calories 190 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 45mg15%
Sodium 591mg26%
Potassium 531mg15%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 5565IU111%
Vitamin C 11mg13%
Calcium 58mg6%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.