If you’re craving a comforting and hearty bowl that warms you from the inside out, this Instant Pot Vegetable Beef Soup Recipe is an absolute must-try. It’s packed with tender beef, colorful veggies, and a rich broth that all come together effortlessly in the Instant Pot, making a wholesome dinner that feels luxurious but is surprisingly simple to prepare. Every spoonful delivers cozy, nourishing flavors that remind you why soup is a classic favorite, especially when you want something both satisfying and nourishing on the table fast.
Ingredients You’ll Need
The beauty of this Instant Pot Vegetable Beef Soup Recipe starts with its straightforward, everyday ingredients. Each one plays a special role in building layers of flavor, texture, and color, from the tender beef chunks to the bright pops of fresh vegetables.
- 1 ½ lb. beef stew meat: Choosing lean, trimmed beef lets you brown it perfectly without excess fat.
- 1 tablespoon avocado or olive oil: This adds a subtle richness and helps develop a deep, caramelized crust on the beef.
- 1 medium yellow onion, diced: Onions bring sweetness and aromatic depth that gently infuse the entire soup.
- 1 lb. potatoes, cubed: Skin-on potatoes add heartiness and creaminess when they soften without overcooking.
- 3 medium carrots, sliced: Their natural sweetness balances the savoriness of the meat perfectly.
- 2 ribs celery, sliced: Celery provides a subtle crunch and fresh herbal note amid the stew.
- 4 cloves garlic, minced: Garlic adds warmth and a wonderful fragrant punch.
- 1 (14-ounce) can diced tomatoes: Tomatoes provide acidity and subtle sweetness to brighten the broth.
- 4 cups low-sodium beef broth: Using low sodium lets you control the saltiness and ensures a rich, meaty base.
- 1 teaspoon dried thyme: Thyme offers an earthy, slightly minty flavor that complements the beef.
- 1 teaspoon dried Italian seasoning: This blend brings a herby undertone that matches the vegetables beautifully.
- 1 cup frozen green beans: Frozen are convenient, but fresh trimmed green beans work wonderfully too.
- 1 cup frozen peas: Peas add a touch of natural sweetness and pop of color at the end.
- Salt and pepper to taste: Essential finishes that bring the whole dish together just right.
How to Make Instant Pot Vegetable Beef Soup Recipe
Step 1: Brown the Beef
Start by selecting the ‘Saute’ function on your Instant Pot. Once it’s hot, add the oil and wait for it to shimmer. Brown half of the beef cubes with a little salt and pepper for 2-3 minutes, turning to get a golden crust on all sides. Doing this in batches ensures you get a beautiful sear instead of steaming the meat.
Step 2: Repeat Browning and Combine
Transfer the browned beef to a plate and repeat the process with the remaining meat and oil. When all beef is browned, press ‘Cancel’ on the Instant Pot. Return all the browned beef to the pot to build that fantastic meaty flavor base.
Step 3: Add Vegetables and Seasonings
Now add the diced onion, cubed potatoes, sliced carrots, celery, minced garlic, the canned diced tomatoes with their juices, and 4 cups of beef broth. Stir in thyme and Italian seasoning. This mix is where the heart of your soup starts to form with layers of texture and herbal notes waiting to meld together.
Step 4: Pressure Cook the Soup
Lock the lid on the Instant Pot and make sure the vent valve is set to ‘sealing.’ Set the cooker to high pressure for 20 minutes. This allows the beef to become tender and the vegetables to soften perfectly while all those flavors blend into a rich, harmonious broth.
Step 5: Natural Pressure Release
Once cooking time is up, let the pressure release naturally for about 10 minutes. Then carefully flip the valve to ‘venting’ to release any remaining pressure. This resting time keeps the beef tender and juicy.
Step 6: Add Greens and Finish Cooking
Press ‘Cancel’ and select ‘Saute’ again. Stir in the frozen green beans and peas, cooking for 5-6 minutes until they reach just the right tenderness. This final cooking step keeps the green veggies vibrant and crisp-tender, adding freshness and color to the soup.
Step 7: Season and Serve
Before serving, taste and adjust salt and pepper as needed. This finishing touch ensures your soup is perfectly seasoned and ready to enjoy.
How to Serve Instant Pot Vegetable Beef Soup Recipe
Garnishes
You can elevate your soup by adding fresh garnishes like chopped parsley or a sprinkle of grated Parmesan cheese. A swirl of sour cream or a few croutons on top also brings a lovely textural contrast.
Side Dishes
Serve with warm crusty bread or buttery garlic rolls to soak up every drop of that flavorful broth. A simple green salad or a light slaw can add a refreshing balance to your meal.
Creative Ways to Present
For entertaining, ladle the soup into individual bread bowls or hollowed-out mini pumpkins for a cozy, rustic vibe. Serving it in colorful bowls with a side of homemade chili oil or a sprinkle of fresh herbs turns this everyday soup into something special.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Vegetable Beef Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness, and the flavors will deepen overnight.
Freezing
This soup freezes wonderfully for up to 3 months. Cool it completely before transferring into freezer-safe containers or heavy-duty bags. Just leave some headspace as the soup expands while freezing.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it up. You can also reheat in the microwave in short bursts, stirring in between.
FAQs
Can I use ground beef instead of stew meat in this Instant Pot Vegetable Beef Soup Recipe?
You absolutely can use ground beef if you prefer. Brown it directly on the sauté setting, then proceed with the recipe. Just keep in mind the texture will be different, more like a hearty chili than tender stew chunks.
What if I don’t have an Instant Pot? Can I make this on the stove?
Definitely! Brown the meat in a large pot, then add ingredients and simmer covered for about 1.5 to 2 hours until beef is tender. Add the frozen peas and green beans last to cook just until tender.
Can I add other vegetables to this soup?
Yes! Feel free to toss in your favorites like corn, mushrooms, or even some chopped kale or spinach near the end of cooking for extra nutrients and flavor.
Is this soup good for meal prep?
It’s perfect for meal prep! It holds up well in the fridge and tastes even better the next day, making it an easy and delicious option for busy weekdays.
Do I need to sauté the beef first?
While you could technically skip the browning, sautéing the beef in batches adds tremendous depth and a richer flavor that really elevates this soup beyond the ordinary.
Final Thoughts
This Instant Pot Vegetable Beef Soup Recipe is a total game changer when you want a cozy, wholesome meal that comes together quickly but tastes like you spent hours on it. It’s nurturing, colorful, and so satisfying in every slurp. Trust me, once you make this, it’ll become your go-to soup for chilly nights or anytime you need a delicious hug in a bowl. Grab your Instant Pot and give it a go—you won’t regret it!
Print
Instant Pot Vegetable Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings (~1 1/2 cups per serving)
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Vegetable Beef Soup is a hearty and comforting meal packed with tender beef, fresh vegetables, and savory herbs. Perfect for a quick weeknight dinner, this recipe uses the Instant Pot to achieve rich flavors and tender textures in under an hour. Loaded with potatoes, carrots, celery, green beans, and peas, it’s a nutritious and filling soup that’s simple to prepare and perfect for any season.
Ingredients
Beef and Oil
- 1 ½ lb. beef stew meat, trimmed of excess fat
- 1 tablespoon avocado oil or olive oil
Vegetables
- 1 medium yellow onion, diced
- 1 lb. potatoes, cut into ½-inch cubes, skin on (Red, Yukon Gold, or Russet will work)
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cloves garlic, peeled and minced
- 1 cup frozen green beans (may substitute fresh green beans cut and trimmed into 1-inch pieces)
- 1 cup frozen peas
Liquids and Seasonings
- 1 (14-ounce) can diced tomatoes, with their liquid
- 4 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare Instant Pot and Brown Meat: Select the ‘Saute’ function on the Instant Pot. Add 1 tablespoon of oil, and when it shimmers, add half of the seasoned beef stew meat. Brown the meat for 2-3 minutes per side until all sides are nicely seared.
- Brown Remaining Meat: Transfer the browned meat to a plate. Add remaining oil if needed and repeat the browning process with the rest of the beef. Press ‘Cancel’ on the Instant Pot once all meat has been browned, then return all beef back to the pot.
- Add Vegetables and Seasonings: Add diced onion, cubed potatoes, sliced carrots, celery, minced garlic, canned diced tomatoes with liquid, beef broth, dried thyme, and Italian seasoning to the Instant Pot. Stir all ingredients to combine.
- Pressure Cook the Soup: Lock the lid in place and ensure the vent valve is set to ‘sealing.’ Cook on high pressure for 20 minutes to tenderize the beef and vegetables and develop deep flavors.
- Natural Pressure Release: Allow a natural release for 10 minutes to let the soup finish cooking gently before manually flipping the valve to ‘venting’ to release any remaining pressure.
- Add Frozen Vegetables and Finish Cooking: Press ‘Cancel,’ then select the ‘Saute’ setting again. Add the frozen green beans and peas, cooking for 5-6 minutes until tender and heated through.
- Season and Serve: Taste the soup and season with additional salt and pepper as desired before serving hot.
Notes
- For best results, trim excess fat off the beef to avoid greasy soup.
- You can substitute fresh green beans for frozen; just increase saute time slightly.
- If you like a thicker soup, reduce broth slightly or mash some potatoes in the pot.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
- Feel free to add other vegetables like corn or bell peppers when adding frozen veggies.
