Beef Chuck Roast Soup in the Instant Pot~Easy Cooking

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can add flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Set the Instant Pot to sauté on high.

Add a little avocado oil to the bottom of the pot.

Brown the beef chuck roast in the pot for about 5 minutes on one side.

Flip the beef and brown for another 5 minutes on the other side.

Remove the beef from the pot and set it aside.

Cut red potatoes in half, chop carrots and celery, and dice a little onion.

Add the chopped vegetables to the pot.

Dissolve beef bouillon cubes in 4 cups of water, adding one cube per two cups of water.

Sprinkle in Worcestershire sauce and onion powder, mixing well.

Add the broth mixture to the pot and stir.

Seal the lid on the Instant Pot and set it to cook on pressure cook for 25 minutes.

After cooking, let the pressure release naturally for about an hour and a half.

Check the vegetables for tenderness and the meat for tenderness.

Add frozen mixed vegetables to the pot and turn the pot back to sauté.

Cook the frozen vegetables for about 10 minutes until tender.

Serve the soup, ensuring the meat is tender and can be cut with a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens