Instant Pot Vegetable Soup is a simple, hearty soup that is made quickly with the help of your Instant Pot. Get your daily dose of veggies served up in a bowl of rich, flavorful tomato and beef broth.
Why You’ll Love It
- Fast. A delicious soup recipe made in under 30 minute.
- Easy. Brown the ground beef, dump in the the rest of the ingredients and cook under pressure.
- Gluten Free. A filling dish that is nutritious and gluten free without any special ingredients.
- Versatile. Customize this Instant Pot Vegetable soup with your favorite veggies to make it perfect for your family.
Can I Use My Instant Pot As A Soup Pot?
Since the Instant Pot liner has tall sides and holds a large amount of liquid, it is great to use as a soup pot. The combination of easy, quick cooking, and functionality makes Instant Pot soups one of the most popular types of recipes you can make in your electric pressure cooker.
What Does The Soup Setting On The Instant Pot Do?
The soup setting on the Instant Pot cooks things under high pressure just like the “high pressure” setting, but it is preprogrammed to cook for 30 minutes. It brings the liquid contents of the Instant Pot to a slow simmer for the duration of the cooking time.
This is different than the traditional high pressure function that has a customizable time and brings the liquid to a boil quickly.
For this recipe, I do not use the soup setting because the vegetables we are using in this Instant Pot Vegetable Soup recipe do not need a long cook time and the meat is precooked using the saute function of your Instant Pot before cooking under pressure.
What Can I Add To Vegetable Soup For More Flavor?
This Instant Pot Vegetable Soup recipe is incredibly flavorful from the combination of the ingredients included in the recipe below, but if you’re wanting to boost the flavor even more, here are a few spices and herbs you can add after the cooking cycle to increase the overall flavor of each bite:
- Basil
- Red Pepper Flakes
- Thyme
- Oregano
Ingredients You’ll Need
If you scan across the ingredient list below, you’ll quickly notice this isn’t one of my quick 5 ingredient recipes. However, a majority of the ingredients in this dish are kitchen or spice rack staples, so the odds of making a special trip to the grocery store to throw together this soup are relatively slim.
- Ground Beef
- Beef Broth
- Diced Tomatoes
- Oil
- Corn
- Onion
- Green Beans
- Carrots
- Potatoes
- Salt
- Pepper
- Garlic Powder
How To Make Instant Pot Vegetable Soup
- Set your Instant Pot to saute and add a small amount of oil. Once the Instant Pot is hot, add the chopped onions and ground beef. Stir frequently, breaking into small pieces until it is browned and cooked through.
- Turn the Instant Pot off and remove any excess grease from the Instant Pot liner.
- Use the beef broth to deglaze the bottom of the Instant Pot liner and stir in the spices.
- Peel the potatoes and cut them into 1/2" cubes. Add them to the top of the ground beef. Add in additional vegetables and diced tomatoes. Do not stir.
- Cook under high pressure for 3 minutes. Allow the pressure to naturally release for 10 minutes. Manually release all remaining pressure.
- Stir the vegetable soup until it is well combined and then serve.
Variations
- Make it vegetarian. Looking to make this vegetable soup recipe meatless? Just leave out the ground beef and swap the broth with vegetable broth. The flavor of the broth and the veggies makes this soup delectable even without the ground beef.
- Swap out the veggies. Vegetables can be a very divisive topic. A veggie one person adores, another can’t stand. So, feel free to swap out or omit any of the vegetables in this recipe. Just be mindful that heartier vegetables retain their texture better than leafy vegetables when cooked under pressure.
- Try a low carb option. If you’re wanting a low carb Instant Pot Vegetable Soup, you can customize this to fit the bill as well. All you need to do is swap out the assortment of veggies for a low carb friendly variety (think cauliflower, broccoli, spinach, kale) or reduce the amount of starchy vegetables that are high in carbs. Don’t worry, you can leave in the green beans. They’re already low in net carbs.
What To Serve With Vegetable Soup
The best side dishes to serve with this Instant Pot Vegetable soup are the same that you would reach for to serve with any other soup recipe. Anything that can be used to sop up that tasty broth is always a good option. Here are some of my favorites:
- Crusty Bread
- Breadsticks
- Cornbread
- Crackers
- A light sandwich
How Long Does It Last?
Soups are notorious for being great for meal prep and lasting quite some time in the refrigerator as leftovers. If stored in an airtight container, you can expect this Vegetable Beef Soup to last up to 5 days in the refrigerator.
More Instant Pot Soup Recipes
- Instant Pot Taco Soup
- Thai Panang Curry
- Miso Soup
- Vegetarian Tortilla Soup
- Barley and Chicken Soup
Instant Pot Vegetable Soup | Homemade Vegetable Beef Soup
Ingredients
- ▢ 1 pound Ground Beef
- ▢ 6 cups Beef Broth
- ▢ 15 oz Diced Tomatoes
- ▢ 2 tbsp Vegetable Oil
- ▢ 1 cup Corn
- ▢ 1 cup Onion , chopped
- ▢ 1 cup Green Beans
- ▢ 1 cup Carrots
- ▢ 1 cup Potatoes
- ▢ 1 tsp Salt
- ▢ 1/2 tsp Pepper
- ▢ 1/2 tsp Garlic Powder
Instructions
- Set your Instant Pot to saute and add a small amount of oil. Once the Instant Pot is hot, add the chopped onions and ground beef. Stir frequently, breaking into small pieces until it is browned and cooked through.
- Turn the Instant Pot off and remove any excess grease from the Instant Pot liner.
- Use the beef broth to deglaze the bottom of the Instant Pot liner and stir in the spices.
- Peel the potatoes and cut them into 1/2" cubes. Add them to the top of the ground beef. Add in additional vegetables and diced tomatoes. Do not stir.
- Cook under high pressure for 3 minutes. Allow the pressure to naturally release for 10 minutes. Manually release all remaining pressure.
- Stir the vegetable soup until it is well combined and then serve.
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Vegetable Soup | Homemade Vegetable Beef Soup
Ingredients
- 1 pound Ground Beef
- 6 cups Beef Broth
- 15 oz Diced Tomatoes
- 2 tbsp Vegetable Oil
- 1 cup Corn
- 1 cup Onion chopped
- 1 cup Green Beans
- 1 cup Carrots
- 1 cup Potatoes
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic Powder
Instructions
- Set your Instant Pot to saute and add a small amount of oil. Once the Instant Pot is hot, add the chopped onions and ground beef. Stir frequently, breaking into small pieces until it is browned and cooked through.
- Turn the Instant Pot off and remove any excess grease from the Instant Pot liner.
- Use the beef broth to deglaze the bottom of the Instant Pot liner and stir in the spices.
- Peel the potatoes and cut them into 1/2" cubes. Add them to the top of the ground beef. Add in additional vegetables and diced tomatoes. Do not stir.
- Cook under high pressure for 3 minutes. Allow the pressure to naturally release for 10 minutes. Manually release all remaining pressure.
- Stir the vegetable soup until it is well combined and then serve.
Instant Pot Vegetable Soup | Homemade Vegetable Beef Soup https://twosleevers.com/instant-pot-vegetable-soup/
Chicken pot pie casserole is a take on classic comfort food that has been loved by many for generations. It’s a hearty dish that’s perfect for chilly evenings and is sure to fill you up.
Why This Will Be Your Go-To Comfort Food
- Delicious. All of the traditional flavors of chicken pot pie baked into a super easy casserole.
- Comforting. An incredibly filling meal that will remind you of a meal your grandma used to cook.
- Budget-friendly. Use some inexpensive ingredients to make a dinner that can easily feed a crowd.
What Is The Sauce Made Of In Chicken Pot Pie?
Many recipes you will find use canned cream of something soup to create a thick and flavorful filling. I, however, am not a fan of the taste or smell of said canned soup.
So, for this Chicken Pot Pie Casserole recipe, I use a combination of chicken broth, cream cheese, herbs, and a low carb thickening agent to help create something that is just as flavorful and indugent but is lacking some of the preservatives and sodium.
How Do You Keep The Bottom Crust From Getting Soggy In A Chicken Pot Pie?
The answer to this question in the case of this recipe is quite simple–don’t have a bottom crust! After all, this isn’t a traditional chicken pot pie, it’s a chicken pot pie casserole!
The filling of the chicken pot pie can make the bottom crust soggy very easily because of the high moisture content. This is especially true if you have any leftovers. To avoid the unsavory texture of a soggy bottom crust (and some carbs) I chose to omit it completely.
Why Is My Chicken Pot Pie Soupy?
Typically a soupy filling inside of a chicken pot pie is because there is not enough flour used to create the roux.
For this recipe, I chose to use heavy cream and cheese so that I could avoid the need to make a roux entirely. This also allows you to adjust the level of thickness at the end right before you’re ready to assemble your Chicken Pot Pie casserole.
Should I Cover My Pot Pie In The Oven?
It’s not necessary to cover a chicken pot pie casserole while baking in the oven, but you can if you prefer.
Covering the casserole with aluminum foil can help prevent the pie crust from over-browning and becoming too crispy. If you do choose to cover the casserole, remove the foil for the last 5-7 minutes of baking to allow the crust to brown.
Alternatively, you can also lightly tent the foil over the top of the casserole to allow steam to escape while still protecting the dough.
Ingredients You’ll Need
- Butter
- Minced Garlic
- Onion
- Celery
- Rotisserie Chicken
- Green Peas
- Chicken broth
- Salt
- Pepper
- Dried Thyme
- Heavy Cream
- Cheddar Cheese
- Refrigerated Pie Crust
- Egg
How To Make Chicken Pot Pie Casserole
This dish does require you to precook the filling before you bake the casserole just to ensure that the consistency is perfect without overbaking the top crust. I tried this both ways (a pour and cook method in a casserole dish and precooking the filling) and the precooked filling was worth the few extra minutes of prep on the stovetop.
For The Filling
- Melt butter in a 3-quart pot over medium heat. Add onions, celery, and garlic and sauté for 2 minutes until the onion is translucent.
- Add chicken, carrots, peas, broth, salt, pepper, and dried thyme.
- Cook for 10 minutes until the vegetables have cooked through.
- In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the cheddar cheese and stir to mix. Allow the soup to simmer gently for 5 minutes and then serve hot.
For The Crust
While I use a premade crust for this dish, you do need to do a little more prep work other than just slapping it on top. Ensure your pie crust is completely defrosted and close to room temperature for the best results before you get started.
- Preheat your oven to 400°F.
- Place your prepared filling into a casserole dish .
- Lay the sheet of refrigerated pie dough over the top of your filling.
- Secure the edges of the pie crust to the casserole dish using a fork or pie crimper .
- Beat an egg and use the egg wash to gently brush the top of the pie crust.
- Cut a few slits in the top to allow steam to release.
- Bake the Chicken Pot Pie Casserole for 15-20 minutes or until golden brown and flaky.
Variations
- Make it low carb. The filling in this chicken pot pie casserole is already low carb (note I said low carb, not keto). If you want to omit the pie crust for a completely safe low carb option, check out my Chicken Pot Pie Soup . It’s nearly identical in flavor and skips the bake time.
- Add more veggies. Traditionally chicken pot pie is made with more vegetables like diced potatoes and green beans. If you don’t mind the additional carbs and want to add a little more substance to your filling, feel free to add them.
- Use biscuits. Want to make this even more filling? Instead of baking a pie crust on top, chop up some premade biscuit dough and sprinkle them on top of the filling. Bake the same as directed with the pie crust, just skip the egg wash. Once the biscuits are golden brown and no longer doughy, your casserole is ready to eat.
What To Serve With It
Chicken pot pie casserole can be served with a variety of sides to make a complete and balanced meal. Not all of the options listed below are low carb, but this can make it a more filling meal if you’re serving guests that aren’t watching their carbs. Some of my favorite things to serve alongside it are:
- Salad - A simple green salad with lettuce, cherry tomatoes, and your favorite dressing can add a light and fresh component to the meal.
- Roasted or steamed vegetables - Roasted or steamed carrots, green beans, or Brussels sprouts are great side dishes that can be cooked in the oven while the casserole is baking.
- Mashed potatoes - A classic side dish that complements the hearty and creamy flavors of the casserole.
- Rice - Whether it’s plain white rice or a flavorful side dish like Spanish rice or garlic herb rice, it provides a neutral base for the casserole.
No matter what side dishes you choose, they will complement the delicious flavors and textures of the chicken pot pie casserole, making it a comforting and satisfying meal.
How Long Does It Last?
A chicken pot pie casserole can last in the refrigerator for up to 4 days, as long as it’s stored properly. To store, let the casserole cool completely, then cover it with plastic wrap or aluminum foil.
When ready to eat, reheat the casserole in the oven or microwave until it’s heated through.
More Easy Casserole Recipes
- Broccoli Chicken Casserole
- Cheeseburger Casserole
- Chicken Bacon Ranch Casserole
- Tuna Casserole
- Frito Pie
Chicken Pot Pie Casserole | Easy Bake Pie Pie Recipe
Ingredients
- ▢ 2 tbsp Salted Butter
- ▢ 2 tbsp Garlic , Minced
- ▢ 1/2 cup Onion
- ▢ 1 cup Celery
- ▢ 4 cups Rotisserie Chicken
- ▢ 1 cup Peas
- ▢ 1 cup Chicken Broth
- ▢ 1 1/2 tsp Kosher Salt
- ▢ 1/2 tsp Black Pepper
- ▢ 1 tsp Thyme
- ▢ 1 cup Heavy Cream
- ▢ 1 cup Cheddar Cheese
- ▢ 1/2 cup Carrots
- ▢ 1 Refrigerated Pie Crust
- ▢ 1 Egg
Instructions
For The Filling
- Melt butter in a 3-quart pot over medium heat. Add onions, celery, and garlic and sauté for 2 minutes until the onion is translucent.
- Add chicken, carrots, peas, broth, salt, pepper, and dried thyme.
- Cook for 10 minutes until the vegetables have cooked through.
- In a slow, steady stream, pour in the heavy whipping cream. Sprinkle the cheddar cheese and stir to mix. Allow the soup to simmer gently for 5 minutes and then serve hot.
For The Crust And Assembly
- Preheat your oven to 400F.
- Place your prepared filling into a casserole dish.
- Lay the sheet of refrigerated pie dough over the top of your filling.
- Secure the edges of the pie crust to the casserole dish using a fork or pie crimper.
- Beat an egg and use the egg wash to gently brush the top of the pie crust.
- Cut a few slits in the top to allow steam to release.
- Bake the Chicken Pot Pie Casserole for 15-20 minutes or until golden brown and flaky.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
