Beef Vegetable Soup (Instant Pot)

This Instant Pot beef vegetable soup recipe is the perfect solution to a cold winter day. Packed with healthy vegetables and a super savory broth you will want to make a big batch and freeze for later. Pressure cooking makes the beef chunks nice and tender and the whole recipe is a breeze though you can make it in the slow cooker or stove top.

You might also like this Instant Pot beef stew recipe.

I recently remade this soup recipe because I wanted something warm, hearty and delicious. So I pulled out my pressure cooker and quickly made this Instant Pot beef vegetable soup recipe. And while I used an Instant Pot you can use any kind of electric pressure cooker and I have instructions for both the slow cooker and stove top below.

A bowl of this vegetable beef soup is chock full of nutritious veggies and has tender chunks of beef thanks to the Instant Pot which cooks meat so well. Plus I used some frozen vegetables to make the process quick and easy.

All of these things are wrapped up in a very tasty, flavorful broth to make this your new favorite recipe for soup this year.

Recipe ingredients I used and substitutions.

I really put a lot of veggies into this soup recipe as well as spices so it’s packed with flavor. The ingredients I used were beef stew meat, frozen mixed vegetables (carrot, peas, corn & green beans), a can of diced tomatoes, onion, celery, garlic cloves, potato, Better than Bouillon beef base, olive oil, thyme, salt, black pepper and beef stock.

• stew meat – I buy these beef cubes because it cuts down a bit of time. Plus it’s cheap and even though it’s not the best cut of meat, it gets nice and tender in the Instant Pot. You can also use top round, chuck roast, sirloin or any kind of beef you have on hand. But not ground meat unless you are making this on the stove or crockpot.
• vegetables – I like to frozen mixed veggies I get at Aldi and use it in a lot of my soups. It has frozen peas, carrots, corn and green beans. To that I added fresh celery, onion, potatoes and canned diced tomatoes. You can eliminate any of these vegetables except for the diced tomatoes as that is key to the flavor of the broth. You can also add other veggies if you want. And if you are low carb you can eliminate the potatoes and try turnips, radishes, rutabagas, celery root, etc. The small pieces of corn and carrots have minimal added carbs.
• Better than Bouillon, beef stock – I love Better than Bouillon products for soup, stews and other recipes. I highly recommend it but if you don’t have it you can use regular bouillon. You might need to add salt and black pepper to give the broth more seasoning. You can use beef broth or beef stock. You could even use chicken broth.
• fresh garlic and dried thyme – I love fresh garlic in all of most of my recipes but if you want you can use garlic powder. The rule of thumb is 1 clove is equal to ¼ teaspoon of garlic powder. Thyme is my new favorite seasoning for veggies but you can substitute with oregano or Italian seasoning if you prefer.

NOTE: You can use all fresh vegetables if you want but fresh corn and peas are more difficult to prepare and that is why I use the bag of frozen veggies. It’s a shortcuts. I used gold potatoes but you could use russet potatoes if you want.

How to make beef vegetable soup in the Instant Pot.

Step 1: Press the saute setting and adjust the heat to high. Add the olive oil, beef pieces, salt and black pepper. Cook for about 5 minutes to brown the meat.

Step 2: Next add in the chopped onion and celery and cook for a minute or two to soften them. Then press the cancel button.

Step 3: Add in the rest of the ingredients, mix together and place on the lid. Turn the pressure release valve to sealing position and hit the manual setting and pressure cook at high pressure for 20 minutes.

Step 4: Let the pressure come down naturally (a natural release rather than a quick release) and then serve. If you want you can garnish with fresh herbs like parsley if you want.

Store leftovers of this Instant Pot vegetable beef soup in an airtight container. (Please scroll down to find the printable recipe card.

How to freeze this vegetable soup.

To freeze this soup, just let it cool down and then spoon into soup containers and set in the freezer. I bought these food storage containers for my soup 3 years ago and I’m still using them.

It’s good to mark them with the date but I often forget to do this to be honest. Just put a piece of masking tape and write the date on top. The masking tape is easy to get off and you can reuse the container.

To reheat the soup just place in the microwave and cook for about 5 minutes, stirring midway through. If it’s not done, cook for a 1-2 minutes more.

To make this healthy soup recipe in the slow cooker or on the stove top.

To make this in the slow cooker just add everything into the crockpot and cook on low for 6-8 hours or until the pieces of meat are tender.

To make it on the stove top get out a soup pot and heat to high heat. Add the oil and cubes of beef. Season with salt and pepper and brown the meat. This should take 3-5 minutes.

Add the onions and a little water or beef broth. Loosely cover the pot and let it simmer until the meat is tender. This can take anywhere from a half hour to an hour. You have to watch and add more water or broth if the liquid evaporates.

Once the meat is tender, add in the rest of the ingredients (vegetables, seasonings and broth). Bring it to a simmer and cook for about 20-25 minutes until the potatoes are fork tender. Cooking time may vary depending on the size of the beef cubes and vegetables. That’s it.

Other Instant Pot soup recipes to try.

The pressure cooker is the best for make soup. I have quite a few different recipes to try but these are my favorites.

• beef barley and chicken barley
• fajita soup
• shredded beef chili
• lentil and sausage soup

I’m not kidding, this hearty soup is really flavorful as well as healthy. The beef gets so tender in the Instant Pot and coupled with all the vegetables and really tasty broth makes a very tasty soup.

All you need is a nice green salad and or some crusty bread and you have a quick meal. My friend Shruthi has a wonderful flaky buttermilk cheddar biscuit recipe would be great with this. I hope you give it a try!