Instant Pot Recipe For Vegetable Beef Soup Made Easy

When the cold weather hits or you’re simply craving a warm, hearty meal, nothing beats a comforting bowl of vegetable beef soup. This Instant Pot recipe takes all the classic flavors you love and brings them together in a quick, easy-to-make dish that’s perfect for busy weeknights or cozy weekends.

With tender chunks of beef, a colorful medley of vegetables, and a rich, savory broth, this soup is packed with nutrients and flavor. The Instant Pot not only speeds up the cooking process but also helps meld the flavors beautifully, resulting in a soup that tastes like it’s been simmering all day.

Whether you’re a seasoned cook or new to pressure cooking, this recipe is straightforward, flexible, and sure to become a family favorite. Get ready to enjoy a satisfying, wholesome meal that requires minimal effort but delivers maximum taste!

Why You’ll Love This Recipe

This vegetable beef soup recipe is a winner for several reasons. First, it’s incredibly convenient and fast, thanks to the Instant Pot, which cuts down the cooking time dramatically compared to traditional stove-top methods.

Second, the soup is nutrient-dense with a healthy balance of protein, fiber, vitamins, and minerals from the beef and fresh vegetables. You can easily customize the vegetables based on what you have on hand or your family’s preferences.

Lastly, it’s a one-pot meal, meaning fewer dishes to clean and a more straightforward cooking process. Plus, the leftovers taste even better the next day, making it perfect for meal prep or freezing for later.

Ingredients

• 1 lb beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn kernels, fresh or frozen
• 1 (14.5 oz) can diced tomatoes, with juices
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons tomato paste
• Optional: 1 cup frozen peas, added at the end

Equipment

• Instant Pot or any electric pressure cooker
• Sharp knife and cutting board
• Measuring spoons
• Wooden spoon or silicone spatula
• Measuring cups
• Ladle and soup bowls for serving

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels to ensure a good sear. Season generously with salt and pepper.
2. Sauté the beef: Set your Instant Pot to the “Sauté” mode and heat the olive oil. Add the beef cubes in batches, avoiding overcrowding, and brown them on all sides. This should take about 5-7 minutes. Remove the beef and set aside.
3. Sauté the aromatics: Add the diced onion, carrots, and celery to the pot. Cook for about 3-4 minutes until the onion is translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add tomato paste: Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor, scraping up any browned bits from the bottom of the pot.
5. Deglaze the pot: Pour in about 1 cup of beef broth and use a wooden spoon to scrape off any stuck bits from the bottom. This step prevents the burn warning on your Instant Pot.
6. Add remaining ingredients: Return the browned beef to the pot along with the potatoes, green beans, corn, diced tomatoes (with juices), dried thyme, rosemary, bay leaf, and the rest of the beef broth. Stir to combine.
7. Pressure cook: Seal the Instant Pot lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 25 minutes.
8. Natural release: When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure.
9. Final touches: Open the lid and remove the bay leaf. If using peas, stir them in now and let the residual heat warm them through. Taste and adjust salt and pepper as needed.
10. Serve: Ladle the soup into bowls and enjoy hot, garnished with fresh parsley if desired.

Tips & Variations

“For a thicker soup, mash a few potato cubes against the side of the pot and stir them into the broth.”

You can customize this soup easily! Feel free to swap out the green beans and corn for other seasonal vegetables like zucchini, peas, or kale.

Using stew beef or short ribs instead of chuck roast will also add different textures and flavors.

For a spicier twist, add a pinch of red pepper flakes or check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a great spice mix idea.

Leftovers freeze wonderfully. Store in airtight containers for up to 3 months, then thaw and reheat for an easy meal anytime.

Nutrition Facts

Serving Suggestions

This vegetable beef soup pairs wonderfully with warm crusty bread or garlic rolls for dipping. A fresh green salad with a light vinaigrette also complements the rich flavors of the soup.

For a heartier meal, serve alongside a baked potato or a simple quinoa pilaf. If you want to keep things lighter, a side of steamed green veggies or a crisp coleslaw works beautifully.

Conclusion

This Instant Pot vegetable beef soup is a delicious, wholesome dish that fits perfectly into any busy lifestyle. It combines the nutritious goodness of fresh vegetables with tender, flavorful beef, all brought together by the convenience of pressure cooking.

The recipe is flexible, easy to prepare, and results in a satisfying meal that warms you from the inside out. Whether you’re meal prepping for the week or need a quick dinner after a long day, this soup delivers comforting flavors with minimal effort.

Don’t forget to explore more of our recipes like A to Z Vegetarian Recipes for Every Meal and Occasion or try out some Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for even more inspiration.

Happy cooking and enjoy your cozy bowl of vegetable beef soup!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Instant Pot Vegetable Beef Soup”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and comforting vegetable beef soup made quickly in the Instant Pot. Perfect for a nutritious and filling meal any day of the week.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 lb beef stew meat, cut into cubes”, “1 tablespoon olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “4 cups beef broth”, “2 cups water”, “2 large carrots, sliced”, “2 celery stalks, sliced”, “2 medium potatoes, diced”, “1 cup green beans, trimmed and cut”, “1 can (14.5 oz) diced tomatoes, undrained”, “1 teaspoon dried thyme”, “1 teaspoon salt”, “1/2 teaspoon black pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Set Instant Pot to saut\u00e9 mode and heat olive oil.”}, {“@type”: “HowToStep”, “text”: “Add beef and brown on all sides, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened, about 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add beef broth, water, carrots, celery, potatoes, green beans, tomatoes, thyme, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Close lid and set valve to sealing; cook on high pressure for 25 minutes.”}, {“@type”: “HowToStep”, “text”: “Allow natural pressure release for 10 minutes, then quick release remaining pressure.”}, {“@type”: “HowToStep”, “text”: “Stir soup and adjust seasoning if needed before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “28 g”, “fatContent”: “10 g”, “carbohydrateContent”: “20 g”}}