Instant Pot Beef Soup
This Instant Pot Beef Soup tastes like it’s been simmering on the stove for hours but it only takes a little over an hour to make. The instant pot does most of the work so the time you spend prepping and cooking is only about 15 minutes. It’s an easy and fast beef soup that your family will love! This recipe is AIP, Paleo, Whole30 and allergy friendly.
Prep Time15 mins
Cook Time1 hr
- 1 tbsp Extra Virgin Olive Oil
- 1 lb. Stew Meat (cut into 1-2" pieces)
- 1 tsp Salt
- 3 Garlic Cloves (chopped)
- 2 Onions (medium, chopped)
- 3 Carrots (chopped)
- 3 Celery Stalks (chopped)
- 1 Bay Leaf
- 1 tbsp Italian Seasoning (homemade is best)
- 9 cups Chicken Stock (homemade is best)
Add the olive oil to the pan inside the pan.
Set the instant pot for sauté.
When it’s hot, add your stew meat then sprinkle with salt.
When the stew meat is cooked on he side stir and continue cooking until it’s just cooked on all sides, about 5 minutes.
Next add the garlic, onion, carrots, celery, bay leaf, Italian seasonings and chicken stock.
Secure the instant pot lid. Take care to make sure the venting knob is in the sealing position.
Hit pressure cook and set the time for 20 minutes.
When it’s finished cooking, let the stem vent for at least 10 minutes before switch the venting know to the release position.
When the instant pot has finished venting then you can open the lid and enjoy.