Hi all! Autumn here 🙂 As some of you know, I am currently pregnant with twins and have a 4 year old. On top of my duties as a mom, I also work two full-time jobs so I need quick and easy recipes when it comes to supper!
I am a crock pot junkie and use my trusty old crock pot at least 3 times a week. I joke with my husband that if we’re not cooking in the crock pot or on the grill, the only thing I know how to fix is Manwich! (There is a lot of truth to that statement, though.) Seriously, I make basically everything in my crock pot. It’s so easy to dump everything in on my lunch break and by the time I’m home my main course is done! I try to go to the gym a few days a week on my lunch break though which doesn’t always leave time to run home and throw dinner in the crock pot.
Enter… THE INSTANT POT!!!
A friend of mine has been trying to get me to purchase an Instant Pot since I became obsessed with my crock pot. She told me I’d love it and that anything I cook in the crockpot, I could probably cook in the Instant Pot in less time. I was blinded by the crock pot and frankly, a little intimidated at the thought of using a pressure cooker. Fast forward to Amazon Prime Day a few months ago. The Instant Pots went on sale at a great price, I decided to splurge and buy one. If I didn’t like it, I could always return it!
When it arrived I waited a week or so before I actually opened it up. I told you guys, I was intimidated! The following week I tried it with one of my tried and true crock pot faves, chicken tacos. I fell in LOVE. So quick, so easy and tasted just like I’d cooked it in a crock pot all day! Instant Pot, you won me over! And sorry to my friend Erin for ever doubting you! 😉
Fast forward to this past Sunday. It was a dreary and cool day here in WV. I woke up from my Sunday afternoon nap craving some vegetable beef soup. I looked at my clock and saw it was already 4:30 PM. Noooooo! There’s no way I’d have enough time to go to the grocery store, grab what I needed and get it on the stove in time for dinner. Then I remembered I had the Instant Pot! Could I do it?!? I ran to the store, picked up ingredients and in a little over an hour had the most delicious vegetable soup I have ever tasted!!! The vegetables were cooked perfectly and the meat was CRAZY tender! This soup was cheap, easy to make and FAST! Great for busy moms like me!
Okay, enough rambling and on to the recipe!!!
(Doesn’t that look delicious?!? Thanks to my friend Erin for the details on how to cook everything and my momma for the ingredients, she makes the best vegetable soup EVER!)
Here’s what you’ll need:
- 2 lbs of beef stew meat
- 1 package of McCormick’s Beef Stew Seasoning
- 2 cans of beef broth
- 2 cups of V8
- 1 bag of frozen, mixed veggies (carrots, green beans, corn and peas)
- 1 can of diced tomatoes
- 2 potatoes peeled and cut up into cubes
- Place your beef, seasoning and 1 can of broth + 1 cup of V8 into the Instant Pot. (It’s very important to cover the beef. You can always add a little water or a little more broth to cover the meat.)
- Close the lid to your Instant Pot, lock into place and set the timer 30 minutes on manual mode. (This will take about 45 minutes total as it takes the Instant Pot about 10 minutes to come to pressure.)
- When the meat is finished cooking, do a quick release and open the valve so the steam and pressure can escape the cooker. (Be very careful when doing this as the steam can burn. I use a wooden spoon to open the valve so my hands are out of the way of the steam!)
- Once your pressure is fully released, the float valve will drop and the lid will unlock so that you can open it. Open the pot (once again be careful as there will be some steam) and check to make sure your meat is cooked.
- Add your veggies and the rest of your broth + V8.
- Close and lock the lid and set the timer for 5 minutes on manual mode. (Again, this will take around 15-20 minutes as the pot will need to build pressure again.)
- After your veggies have cooked, do a quick release again and wait until the float valve has dropped. Unlock and open your Instant Pot.
- Voila!! Vegetable Beef Soup in a little over an hour!
Just a couple notes:
- When cooking in the Instant Pot, make sure you do not go over the max fill line!!!
- You can add whatever veggies you like, canned or frozen. I threw an extra can of corn and an extra can of carrots into my soup!
- This soup in this recipe is very tomatoey! (Yeah, I know that isn’t a word.) If you like for your soup to be more beefy, just sub the V8 for beef broth!
- If cooking in a crock pot, just cook your beef (I usually boil in beef broth) and throw everything in the crock pot. Set to low and cook for 6-8 hours!
Sorry for the book, just wanted to give a little background info on the Instant Pot! I promise my next recipe won’t be as long!! 😉
For more information on the Instant Pot, check out their website!! http://instantpot.com/