Nothing beats a warm, hearty bowl of beef vegetable soup on a chilly day. This Instant Pot recipe is the perfect way to enjoy a homemade soup without spending hours in the kitchen.
Using your Instant Pot speeds up the cooking process, locking in flavors and tenderness in mere minutes. Packed with tender chunks of beef, fresh vegetables, and a savory broth, this soup is both nutritious and comforting.
Whether you’re looking for a quick weeknight dinner or a make-ahead meal to enjoy throughout the week, this recipe is a winner. It’s easy to customize, budget-friendly, and full of wholesome ingredients that will satisfy your taste buds and keep you warm.
Plus, the Instant Pot makes cleanup a breeze, so you can spend more time enjoying your meal and less time scrubbing pots. If you love delicious, fuss-free meals, this beef vegetable soup Instant Pot recipe will quickly become a family favorite!
Why You’ll Love This Recipe
This recipe combines the convenience of the Instant Pot with the satisfying flavors of a classic beef vegetable soup. Here’s why you’ll love making and eating it:
- Quick and Easy: The Instant Pot drastically cuts down cooking time without sacrificing flavor or texture.
- Hearty and Nutritious: Loaded with lean beef and a variety of fresh vegetables, this soup is a complete meal in a bowl.
- Customizable: You can swap vegetables or adjust seasonings to suit your preferences and pantry stocks.
- One-Pot Cleanup: The entire soup cooks in one pot, making cleanup simple and fast.
- Perfect for Batch Cooking: Make a big batch and enjoy leftovers for lunch or dinner during the week.
Ingredients
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 medium</strong potatoes, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef broth (low sodium preferred)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Equipment
- Instant Pot or Electric Pressure Cooker
- Cutting board and sharp knife
- Measuring spoons and cups
- Wooden spoon or silicone spatula
- Ladle for serving
Instructions
- Set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Once hot, add the beef stew meat in batches to avoid overcrowding. Brown the beef on all sides for about 3-4 minutes per batch. Remove browned beef and set aside.
- Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onions soften and become translucent.
- Return the browned beef to the Instant Pot along with the carrots, celery, potatoes, green beans, corn, and canned diced tomatoes.
- Pour in the beef broth, then sprinkle the dried thyme, rosemary, smoked paprika, salt, and pepper over the mixture. Stir everything gently to combine.
- Secure the lid on the Instant Pot, set the valve to sealing, and select ‘Pressure Cook’ or ‘Manual’ mode on high pressure for 25 minutes.
- When cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Open the lid, give the soup a good stir, and taste for seasoning. Adjust salt and pepper as needed.
- Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.
Tips & Variations
For the best beef flavor, make sure to brown the meat well before pressure cooking.
- Vegetable Swaps: Feel free to add or substitute veggies like peas, zucchini, or mushrooms based on what you have available.
- Spice It Up: Add a pinch of red chili flakes or a dash of your favorite hot sauce for a spicy kick.
- Thicker Soup: If you prefer a thicker broth, stir in a mixture of cornstarch and water after cooking and use the ‘Sauté’ function to thicken.
- Make It Gluten-Free: Double-check your broth ingredients and seasonings to ensure they are gluten-free.
- Freeze for Later: This soup freezes beautifully. Portion into airtight containers and freeze for up to 3 months.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 280 kcal |
Protein | 28 g |
Fat | 12 g |
Carbohydrates | 18 g |
Fiber | 4 g |
Sodium | 650 mg |
Vitamin A | 85% DV |
Vitamin C | 30% DV |
Serving Suggestions
This beef vegetable soup is great on its own, but you can also elevate your meal with a few tasty sides. Serve it alongside crusty bread or garlic toast for dipping.
A simple green salad with a vinaigrette dressing pairs well to add freshness. For a heartier meal, offer a side of steamed rice or mashed potatoes.
Leftovers can be enjoyed the next day or packed for lunch — it reheats wonderfully and even tastes better after the flavors meld overnight.
For more delicious soup inspirations, check out our Vegan Fall Soup Recipes To Warm Your Cozy Evenings or explore 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for another wholesome option.
Conclusion
This Instant Pot beef vegetable soup recipe is a fantastic way to enjoy a comforting and nutritious meal with minimal fuss. The combination of tender beef, fresh vegetables, and aromatic herbs creates a rich flavor that feels like a warm hug in a bowl.
Thanks to the Instant Pot, you can have this hearty soup on the table faster than you might expect from traditional stovetop methods. It’s versatile, easy to prepare, and perfect for batch cooking or busy weeknights.
If you’re looking to expand your recipe collection, be sure to explore more hearty and wholesome meals like Best Vegetarian Pressure Cooker Recipe Book for Easy Meals and Best Vegetarian Recipes No Dairy for Delicious Meals.
Happy cooking and enjoy every spoonful!
📖 Recipe Card: Beef Vegetable Soup Instant Pot Recipe
Description: A hearty and nutritious beef vegetable soup made quickly in the Instant Pot. Perfect for a comforting meal any day of the week.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 6 servings
Ingredients
- 1 lb beef stew meat, cut into cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Turn Instant Pot to sauté mode and heat olive oil.
- Add beef and brown on all sides, about 5 minutes.
- Add onion and garlic; sauté until softened, about 3 minutes.
- Add carrots, celery, potatoes, green beans, diced tomatoes, beef broth, thyme, salt, and pepper.
- Secure lid and set Instant Pot to manual high pressure for 25 minutes.
- Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Stir soup and adjust seasoning if needed before serving.
Nutrition: Calories: 280 | Protein: 25g | Fat: 12g | Carbs: 18g
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