Instant Pot Vegetable Beef and Rice Soup
Servings 6 servings
Calories
Equipment
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
- ½ cup long-grain white rice
- 2 large potato peeled and diced into 1-inch pieces
- 2 carrots peeled then sliced into thin coins
- ½ cup frozen peas
- Salt and pepper
Instructions
- Preheat Instant Pot sauté. Add ground beef and cook until browned. Remove to a plate lined with paper towels and remove any excess grease.
- 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.
- 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.
- When cooking time ends, do a quick pressure release. Stir in the salt and pepper to taste. Serve 6.