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Instant pot Beef and Veggie Soup

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Delicious Instant pot Beef and Veggie Soup


  1. 2 cups 4 in 1 soup mix
  2. 2 beef stock pots (any stock pot)
  3. 4 cups of water
  4. 1 onion sliced
  5. 2 ribs celery
  6. 4 potatoes quartered
  7. 3-4 carrots cut into rings
  8. 4 zucchini cut into chunks
  9. 1 tray stewing beef (with fat and bones) covered with water and 1 tsp bicarbonate of soda
  10. 2 sprigs rosemary (sprigs only)
  11. 1/4 cup finely chopped parsley
  12. 1 bay leaf (2 if they small)



  • I soaked the 4-1 mix in boiling water for ½ hour but it’s not necessary.
  • Rinse the beef and then pat it dry and season as you wish. I used salt, pepper, BBQ spice Aromatic and mixed herbs.
  • Set Instant-pot (IP) to saute and add onion,  garlic, and ginger and saute for 2 minutes.
  • Add the meat and stir for 2 minutes.
  • Add your soaked 4-1 mix, rosemary sprigs,1 stockpot, and 2 cups water.
  • Press cancel and then you will press multi-grain.
  • It will register for 40 minutes.
  • Meantime, add all chopped veggies to a bowl, season with salt, pepper, and Aromat.
  • Add the parsley and toss to combine.
  • When 40 minutes are up, press cancel, do a quick release, then add the veggies, as well as the second stockpot and all the remaining water.
  • Seal pot and press ‘Soup’.
  • It will register for 30 minutes.
  • You can also press pressure cook for 15 minutes, although I just preferred to use the ‘Soup’ function.
  • Then Quick Release.
  • You can add any veggies you like.
  • Bon appetit, and enjoy this delicious and hearty Instant pot Beef and Veggie Soup.



Have you tried this Instant pot Beef and Veggie Soup recipe?
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Prepared, tried, and tested by Melanie Kramar.  Do not forget we do have many more delicious, healthy, and good Soup recipes to enjoy!


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