Creamy Beef and Vegetable Soup: A Comforting One-Pot Wonder

As I lift the lid of my Instant Pot, a cloud of fragrant steam escapes, carrying with it the rich aroma of beef, herbs, and vegetables. This Creamy Beef and Vegetable Soup is more than just a meal; it’s a warm hug in a bowl, combining the heartiness of a beef stew with the comforting creaminess of a chowder.

The concept of a hearty, all-in-one soup has been a staple in kitchens around the world for centuries. This recipe takes that time-honored tradition and adapts it for our modern, fast-paced lives using the convenience of an Instant Pot. It’s a perfect example of how we can create deep, developed flavors in a fraction of the time it would take using traditional methods.

Let me guide you through creating this soul-warming soup that’s perfect for busy weeknights, chilly evenings, or anytime you’re craving a satisfying, nutritious meal.

Ingredients

• 1 lb (450g) ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium potatoes, diced
• 2 carrots, sliced
• 1 cup (150g) corn kernels
• 1 cup (100g) green beans, cut into 1-inch pieces
• 4 cups (950ml) beef broth
• 1 can (14.5 oz or 411g) diced tomatoes
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 1 cup (240ml) heavy cream
• 2 tbsp cornstarch
• 1/4 cup chopped fresh basil

Instructions

1. I start by setting my Instant Pot to the Sauté function. Once it’s hot, I add the ground beef, diced onion, and minced garlic. I cook this mixture, breaking up the beef with a wooden spoon, until the beef is browned and the onions are translucent. This step is crucial for developing a deep, savory base for our soup. Once done, I drain off any excess fat to keep our soup from becoming greasy.
2. Next, I add the diced potatoes, sliced carrots, corn kernels, and green beans to the pot. These vegetables not only add nutrition but also create a wonderful variety of textures in our soup. I pour in the beef broth and add the can of diced tomatoes, along with the dried oregano, paprika, and red pepper flakes. The tomatoes add a touch of acidity that balances the richness of the beef, while the spices bring warmth and depth to the flavor profile. I give everything a good stir to ensure all the ingredients are well combined.
3. Now comes the magic of the Instant Pot. I secure the lid, making sure the valve is set to sealing, and set the pot to cook on High Pressure for 10 minutes. During this time, the pressure cooking process will tenderize the beef and vegetables while melding all the flavors together beautifully.
4. Once the cooking time is up, I carefully perform a quick release of the pressure. While the steam is releasing, I prepare the cream mixture that will give our soup its luxurious texture. In a small bowl, I whisk together the heavy cream and cornstarch until smooth.
5. After the pressure has fully released, I remove the lid and set the Instant Pot back to the Sauté function. I slowly stir in the cream and cornstarch mixture. The heat will activate the cornstarch, thickening our soup to a beautiful, creamy consistency. I let it simmer for a few minutes, stirring occasionally, until it reaches my desired thickness.
6. Finally, I taste the soup and adjust the seasoning with salt and pepper as needed. Just before serving, I stir in the fresh chopped basil. This adds a bright, fresh note that beautifully complements the rich, savory flavors of the soup.

Nutrition Information

This Instant Pot Creamy Beef and Vegetable Soup recipe yields approximately 6 servings. Per serving:

• Calories: 420
• Total Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 580mg
• Total Carbohydrates: 30g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 22g

Prep Time: 15 minutes
Cooking Time: 25 minutes (including time to come to pressure and release)
Total Time: 40 minutes

Tips for Perfect Instant Pot Creamy Beef and Vegetable Soup

Over the years, I’ve discovered a few tricks that take this soup from good to great:

1. Beef selection: While ground beef works wonderfully, you could also use cubed chuck roast for a more stew-like texture. If using chuck, increase the pressure cooking time to 20 minutes.
2. Vegetable variations: Feel free to customize the vegetables based on what you have on hand. Sweet potatoes, celery, or bell peppers would all be delicious additions.
3. Dairy-free option: For a dairy-free version, replace the heavy cream with coconut milk and use arrowroot powder instead of cornstarch.
4. Spice it up: If you like more heat, increase the amount of red pepper flakes or add a diced jalapeño with the vegetables.
5. Make it ahead: This soup tastes even better the next day as the flavors continue to develop. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Serving Suggestions

This Instant Pot Creamy Beef and Vegetable Soup is a meal in itself, but here are some ways to round out your dinner:

• Serve with a chunk of crusty bread or homemade dinner rolls for dipping.
• A simple side salad with a tangy vinaigrette provides a nice contrast to the rich soup.
• For a heartier meal, serve over a scoop of cooked rice or quinoa.
• Garnish with a dollop of sour cream and some extra fresh herbs for added freshness.

In conclusion, this Instant Pot Creamy Beef and Vegetable Soup is more than just a quick meal – it’s a testament to how modern cooking techniques can help us create deeply satisfying, nutritious meals even on our busiest days. It combines the comfort of a classic beef soup with the convenience of pressure cooking, resulting in a dish that tastes like it’s been simmering all day, but is ready in less than an hour. Whether you’re feeding a hungry family, meal prepping for the week ahead, or just craving a bowl of something warm and comforting, this soup delivers on all fronts. So grab your Instant Pot, gather your ingredients, and get ready to experience the magic of pressure-cooked perfection. Happy cooking!