Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Instant Pot Vegetable Beef and Rice Soup | realmomkitchen.com

Instant Pot Vegetable Beef and Rice Soup


  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

  •  1 lb ground beef
  •  1 Tbsp oil
  •  1 diced onion
  •  1 rib diced celery
  •  3 cloves minced garlic
  •  2 (14 oz) cans beef broth
  •  1 (14 oz) can crushed tomatoes
  •  1 (12 oz) bottle Original or Spicy Hot V8 juice
  •  1/2 cup long-grain white rice
  •  2 large potato, peeled and diced into 1-inch pieces
  •  2 carrots, peeled then sliced into thin coins
  •  1/2 cup frozen peas
  •  Salt and pepper

Instructions

  1. Preheat Instant Pot sauté. Add ground beef and cook until browned. Remove to a plate lined with paper towels and remove any excess grease.
  2. Add oil to the pot. Add onion and celery and saute about 5 minutes until tender. Add garlic and cook 1 minute. Turn off saute mode.
  3. Add in the beef broth, tomatoes, V8 juice, rice, potatoes, carrots, peas, and browned ground beef. Stir to combine. Place lid on and make sure it is set to sel.  Cook on manual high pressure for 4 minutes.
  4. When cooking time ends, do a quick pressure release. Stir in the salt and pepper to taste. Serve 6.
  • Category: Beef
  • Method: Instant Pot
  • Cuisine: American
Recipe Card powered byTasty Recipes