Instant Pot vegetable beef soup is a quick homemade soup that tastes like it’s been slow cooked. Featuring tender pieces of beef and lots of veggies, your family will love this cozy meal.
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Finding a dinner my whole family will agree on is tough.
You’ve got my husband and I who love bold flavors.
Then, there’s me, a picky meat eater and a veggie lover while my husband is not so discriminating about meat but turns his nose up at certain veggies.
My 2 year old son, well, if it’s a carb, he’s happy.
And my 6 year old… well, I’m pretty sure chocolate milk keeps her alive. She doesn’t like too much.
However, I am happy to report that this easy Instant Pot vegetable beef soup made each of us happy. The meat is well seasoned and tender so I enjoy it. There are no strange veggies my husband won’t eat but there are potatoes, which makes my son so happy. And it’s not spicy but flavored with a gently aromatic blend of spices that please even my picky daughter, who will eat this soup.
What a relief not to make 2 or 3 different dinners! And even better that this comes together with a quick and easy, fuss free prep so I can get back to the important things in life like bingewatching Bridgerton.
Ingredients and Kitchen Tools
To make this soup, you’ll need the following ingredients:
- Beef– Use stew meat, trimming off any excess fat and cutting the meat into bite sized pieces.
- Olive oil– To brown the beef in.
- Fresh veggies– Onions, carrots and celery all diced.
- Potatoes– Red potatoes, cut into chunks. If you don’t have red potatoes, you can substitute another kind of potato.
- Garlic– Fresh garlic cloves, pressed. Don’t substitute garlic powder here.
- Beef broth– I prefer the low sodium broth so I have more control over how salty the soup is.
- Tomato Paste– Gives the soup body and richness.
- Seasonings –Bay leaf, rosemary, salt and pepper and fresh parsley give this the perfect amount of flavor.
- Frozen veggies– Green beans, corn, and peas but use whatever you like.
You’ll also need these kitchen tools:
- Instant Pot– Use at least a 6 quart Instant Pot. You can use the 8 quart one but don’t use one smaller than 6 quarts.
- A good knife and cutting board– To cut the veggies
- Sturdy spoon– Use a wooden spoon to stir as this cooks.
How to Make
- Sear the meat.
Set your Instant Pot to saute mode. Add the olive oil and let it get nice and hot. Then add the beef and season it with salt and pepper. Add the pressed garlic. Cook the meat for about 2 minutes or until it starts to brown.
- Add the fresh veggies and broth.
Add the onions, carrots, celery and potatoes. Season with bay leaves. Work in the tomato paste, stirring until it melts into the mixture. Stir in the beef broth, making sure to scrap the bottom of the pot with a wooden spoon after you pour the broth in so you get all the brown bits up from the bottom. Add the rosemary.
- Pressure cook.
Secure the lid on the pot and pressure cook on high for 6 minutes. Then do a quick release and hit cancel.
- Add the rest of the veggies.
When the pressure has released, remove the lid and turn the pot back on saute mode. Now, bring the soup to a quick simmer. Then stir in the veggies and let them simmer for a minute or two or until they are warmed through. Serve, sprinkling with fresh parsley if desired and enjoy!
You can do so much with this basic recipe. Some of my favorite variations and substitutions:
- Chop up some cabbage and add it when you add the rest of the veggies at the end of cooking for an extra shot of veg goodness.
- Substitute the potatoes with noodles, barley or rice.
- For a vegetarian friendly variation, try this Instant Pot Vegetable Soup with Rice.
This soup stores really well in the fridge. In fact, I recommend making this a day ahead of time so it has a chance to thicken even more in the fridge. So yummy!
To store leftovers, transfer any leftover soup into an airtight container. Let it cool on the counter and then refrigerate for up to 4 days. Reheat in the microwave until warm.
Tips and Tricks
For best results, follow these tips and tricks:
- Make sure you prepare the meat by chopping it into smaller, bite sized pieces and removing sections of hard fat. The hard fat will not get softer when you cook it, so it’s important to remove.
- Sear the beef before adding the rest of the ingredients! This helps lock in flavors in the beef and helps add additional flavor to the soup.
- Scrape down the bottom of the inner pot when you are done searing the meat. This helps prevent the burn notice on the Instant Pot.
Other Instant Pot soup recipes
If you are looking for more Instant Pot soup recipes, you can try some of my favorite ones below:
Did you make this INSTANT POT VEGETABLE BEEF SOUP or any other recipe or project on my site? Leave me a comment below and let me know how you liked. And make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’re making!
- 1.5 pounds of beef stew meat, trimmed of fat and cut into small pieces
- 3 tbs olive oil
- 1 cup of diced onions
- 1 cup of diced carrots
- 1 cup of diced celery
- 6 red potatoes cubed
- 6-8 cloves Garlic
- 6 cups Beef broth
- 6 tbs Tomato Paste
- 2 bay leaf
- 1 tsp of rosemary
- salt and pepper to taste
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup of frozen peas
Sear the meat. Set your Instant Pot to saute mode. Cut the meat into bite size pieces, Add the olive oil and let it get nice and hot. Then add the beef and season it with salt and pepper. Add the pressed garlic. Cook the meat for about 2 minutes per side.
Add the fresh veggies and broth. Add the onions, carrots, celery and potatoes. Season with bay leaves and rosemary. Work in the tomato paste, stirring until it melts into the mixture. Stir in the beef broth.
Pressure cook. Secure the lid on the pot and pressure cook on high for 6 minutes. Then do a quick release and hit cancel.
Add the rest of the veggies. When the pressure has released, remove the lid and turn the pot back on saute mode. Bring the soup to a quick simmer. Stir in the veggies and let them simmer for a minute or two or until they are warmed through. Serve, sprinkling with fresh parsley if desired and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 663Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 112mgSodium: 1115mgCarbohydrates: 82gFiber: 10gSugar: 12gProtein: 51g