If you’re anything like me and love a cozy, hearty soup that comes together quickly on busy days, then you’re going to adore this Instant Pot Vegetable Beef Soup Recipe. It’s the kind of dish that feels like a warm hug after a long day, packed with tender beef, fresh veggies, and comforting broth — all made effortlessly in the Instant Pot. Whether you’re cooking for your family or meal prepping for the week, this recipe will quickly become your go-to for delicious, wholesome soup without the fuss.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have a hearty soup on the table in under an hour, perfect for busy weeknights.
- Rich Flavor: Browning the beef first adds amazing depth you won’t get from just tossing everything in at once.
- Customizable: You can swap veggies or seasonings depending on what’s in your fridge or pantry.
- Healthy Comfort Food: Packed with vegetables and lean beef, it makes a nourishing meal that feels indulgent but isn’t heavy.
Ingredients You’ll Need
This Instant Pot Vegetable Beef Soup Recipe uses simple, everyday ingredients that combine beautifully. The beef stew meat gets tender and juicy under pressure, while the mix of potatoes, carrots, and green beans provide texture and color. A good quality beef broth and aromatic seasonings pull it all together.
- Beef stew meat: Choose lean cuts trimmed of excess fat for the best texture and flavor without greasy broth.
- Avocado or olive oil: I prefer avocado oil for its higher smoke point, but olive oil works just fine for browning the beef.
- Yellow onion: Adds sweetness and depth; I dice it finely so it melts into the soup.
- Potatoes: Yukon Gold or Russets hold up well; I keep the skins on for extra nutrients and rustic texture.
- Carrots: Peeled and sliced, carrots give a lovely natural sweetness that balances the beef.
- Celery: Brings an essential earthy note; slice it thin so it cooks evenly.
- Garlic: I like to use fresh minced garlic over powders for vibrant flavor.
- Diced tomatoes (canned): Their liquid adds richness and a hint of acidity that brightens the soup.
- Beef broth (low-sodium): Low sodium lets you control the salt precisely at the end.
- Dried thyme: Herbaceous and subtle, thyme pairs perfectly with beef and veggies in soups.
- Dried Italian seasoning: Adds layers of familiar Mediterranean herbs to round out the flavor.
- Frozen green beans and peas: I love using frozen for convenience—they cook perfectly in the last few minutes without needing thawing.
- Salt and pepper: Essential for seasoning; add to taste at the end as you like it.
Variations
I love making this Instant Pot Vegetable Beef Soup Recipe my own by switching up veggies or seasonings depending on what’s fresh or in my pantry. It’s so forgiving, you really can’t go wrong experimenting here!
- Use different vegetables: I’ve swapped potatoes for sweet potatoes, or added diced squash in fall, which gives a lovely sweetness and extra color.
- Spice it up: For a bit of heat, sometimes I add a pinch of red pepper flakes or a splash of hot sauce right before serving.
- Make it gluten-free: This recipe is naturally gluten-free—just ensure your broth is labeled gluten-free to be safe.
- Make it low-carb: Try replacing potatoes with more green beans and zucchini for a lower-carb option without losing that soup comfort.
How to Make Instant Pot Vegetable Beef Soup Recipe
Step 1: Brown the Beef to Build Flavor
The secret to a rich-tasting Instant Pot Vegetable Beef Soup Recipe is starting with nicely browned beef. Turn your Instant Pot to ‘Sauté’ mode and add your oil. When it shimmers, add half your beef cubes seasoned lightly with salt and pepper. Let them brown undisturbed for about 2-3 minutes per side, flipping until you get a nice crust all around. Browning in batches helps avoid overcrowding so your beef steams instead of browns. Once done, transfer the browned beef to a plate and repeat with the rest. This step adds incredible depth to your soup, so don’t skip it!
Step 2: Add Vegetables, Broth, and Seasonings
After all the beef is browned and back in the pot, toss in your diced onion, cubed potatoes, sliced carrots, celery, minced garlic, diced tomatoes with their juice, beef broth, dried thyme, and Italian seasoning. Give everything a good stir to combine. Lock the lid, set the pressure valve to sealing, and set your Instant Pot to cook on high pressure for 20 minutes. This timing cooks the beef tender while melding those veggies and herbs perfectly.
Step 3: Release Pressure and Add Final Veggies
Once the cooking time is up, let the pressure release naturally for 10 minutes—this is when all those flavors continue developing. After that, flip the valve to venting to release any remaining pressure safely. Press ‘Cancel’ on the Instant Pot, then switch back to ‘Sauté’ mode. Stir in frozen green beans and peas and cook for another 5 to 6 minutes until tender but still vibrant. Season with salt and pepper to your taste, and voilà — your soup is ready!
Pro Tips for Making Instant Pot Vegetable Beef Soup Recipe
- Don’t Skip Browning: It may seem like an extra step, but browning beef is what takes this soup from average to extraordinary.
- Use Natural Pressure Release: This allows the meat and veggies to finish cooking gently without drying out or getting mushy.
- Add Frozen Veggies Last: Adding green beans and peas at the end keeps them bright and prevents overcooking.
- Season at the End: Salt levels can vary with broth brands; always adjust seasoning after cooking for best results.
How to Serve Instant Pot Vegetable Beef Soup Recipe
Garnishes
I usually sprinkle freshly chopped parsley or a handful of chopped green onions on top—it adds a pop of color and freshness. Sometimes, I’ll grate a bit of Parmesan for a savory, cheesy finish that melts slightly into the hot soup. A squeeze of fresh lemon juice can brighten it up on colder days too!
Side Dishes
For a comforting meal, I love serving this soup with crusty bread or warm dinner rolls that are perfect for dipping. A simple side salad with a tart vinaigrette also balances the richness beautifully. And when I want to keep it light, a few buttered toast points make a cozy companion.
Creative Ways to Present
For special family dinners, I’ve served this soup in rustic bread bowls, which always impress and add a fun touch. You can also ladle it into pretty wide-rim bowls and add a dollop of sour cream or Greek yogurt for a creamy twist. Garnishing with crispy bacon bits or shredded cheddar cheese makes it extra indulgent!
Make Ahead and Storage
Storing Leftovers
I keep leftover vegetable beef soup in airtight containers in the fridge for up to 4 days. When packed properly, the flavors actually deepen overnight, so leftover soup often tastes even better than the first day.
Freezing
Freezing works great for this soup! I portion it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge. Sometimes the potatoes get a bit softer after freezing, but that’s totally fine for a comforting soup.
Reheating
To reheat, I prefer warming it on the stovetop over medium heat, stirring occasionally until heated through. This helps keep the texture intact and prevents scorching. If you’re in a hurry, the microwave works too—just heat in short bursts and stir in between to avoid hot spots.
FAQs
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Can I use a different cut of beef for this soup?
Absolutely! While beef stew meat is ideal for the tender texture it develops under pressure, you can also use chuck roast cut into cubes or even brisket. Just make sure to brown it well and adjust cooking time slightly if pieces are larger or tougher.
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Can I make this soup in a slow cooker instead of an Instant Pot?
Yes, though the process and timing will be different. You’d want to brown the beef on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until beef and veggies are tender.
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Can I skip the natural pressure release step?
I don’t recommend it for this recipe because allowing the pressure to release naturally lets the meat fibers relax and vegetables finish cooking evenly, preventing toughness or mushiness.
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What if I don’t have frozen peas or green beans?
You can absolutely substitute fresh green beans and peas. Just trim and cut the green beans into 1-inch pieces before adding them at the end. They’ll cook perfectly in about the same amount of time as frozen.
Final Thoughts
I absolutely love how this Instant Pot Vegetable Beef Soup Recipe combines simplicity with deep flavor, making it a perfect weeknight winner or meal-prep hero. Whenever I make it, my whole family goes crazy for the tender beef and fresh veggies — it’s so satisfying and comforting. I encourage you to give this recipe a try; it’s one of those dishes that feels fancy yet is incredibly easy. Plus, the flexibility to customize means it never gets boring in your kitchen. Happy cooking!
Print
Instant Pot Vegetable Beef Soup Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: Serves 6
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This hearty Instant Pot Vegetable Beef Soup combines tender beef stew meat with potatoes, carrots, celery, and green beans in a flavorful broth enhanced with garlic, tomatoes, and dried herbs. Perfect for a comforting, nutritious meal that’s quick and easy to prepare using your Instant Pot.
Ingredients
Meat and Oil
- 1 1/2 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 1/2-inch cubes, skin on (Red, Yukon Gold, or Russet)
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cloves garlic, peeled and minced
- 1 cup frozen green beans (or fresh green beans cut and trimmed into 1-inch pieces)
- 1 cup frozen peas
Other Ingredients
- 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
- Sauté the Beef: Select ‘Saute’ on the Instant Pot. Add 1 tablespoon of oil to the bottom of the pot. When the oil starts to shimmer, add half of the beef stew meat, season with a little salt and pepper, and cook for 2-3 minutes until browned. Flip the meat pieces to brown all sides. Transfer the browned meat to a plate. Repeat this process with the remaining beef and oil. Press ‘Cancel’ once all the meat is browned, then return all the beef to the Instant Pot.
- Add Vegetables and Broth: Add the diced onion, cubed potatoes, sliced carrots, sliced celery, minced garlic, canned diced tomatoes with their liquid, beef broth, dried thyme, and Italian seasoning into the Instant Pot. Stir well to combine.
- Pressure Cook: Lock the Instant Pot lid into place and set the vent valve to the ‘sealing’ position. Select the high-pressure cooking mode and cook for 20 minutes.
- Natural Pressure Release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully turn the vent valve to the ‘venting’ position to release any remaining pressure, then press ‘Cancel’.
- Cook the Green Beans and Peas: Select the ‘Saute’ setting again. Add the frozen green beans and frozen peas to the soup and cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
- Season and Serve: Taste the soup and season with additional salt and pepper as needed. Serve hot for a comforting, nutritious meal.
Notes
- You can substitute fresh green beans cut into 1-inch pieces for the frozen green beans if preferred.
- Use low-sodium beef broth to control the salt content and adjust seasoning to your taste.
- Browning the beef in two batches helps get a better sear without overcrowding the Instant Pot.
- Letting the pressure release naturally for 10 minutes helps retain moisture and tenderness in the beef.
- This soup keeps well in the fridge for up to 3 days and freezes perfectly for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
