Beef Vegetable Soup Recipe Pressure Cooker Made Easy

Nothing beats a warm, hearty bowl of beef vegetable soup to nourish the soul and satisfy hunger, especially on chilly days. Using a pressure cooker not only speeds up the cooking process but also helps to meld the rich flavors of tender beef and fresh vegetables into a comforting, delicious soup.

Whether you’re a busy professional looking for a quick dinner fix or a home cook wanting to impress your family with minimal effort, this beef vegetable soup recipe is your go-to meal. Packed with nutritious ingredients and bursting with flavor, it balances protein, fiber, and vitamins all in one pot.

Plus, the pressure cooker method locks in all the juices and aromas, giving you a perfectly cooked, deeply satisfying soup in under an hour.

In this detailed recipe, I’ll walk you through every step, share tips for customization, and provide serving ideas to elevate your soup experience. Ready to cozy up with a steaming bowl?

Let’s get cooking!

Why You’ll Love This Recipe

This beef vegetable soup made in a pressure cooker is a true game-changer for several reasons. First, it’s incredibly time-efficient—what normally takes hours can be done in less than an hour without sacrificing taste or texture.

The pressure cooker tenderizes the beef quickly and infuses the broth with deep, rich flavors.

Second, it’s nutrient-packed. Loaded with a variety of fresh vegetables like carrots, celery, and tomatoes, this soup delivers a wholesome dose of vitamins and minerals.

It’s a balanced meal on its own, perfect for lunch or dinner.

Lastly, this recipe is wonderfully flexible. You can easily swap vegetables to suit your preferences or what’s in season.

Plus, it freezes beautifully, making it ideal for batch cooking or meal prep.

Ingredients

• 1 lb (450g) beef chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 large 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 can (14.5 oz) diced tomatoes, with juices
• 6 cups beef broth (low sodium preferred)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish (optional)

Equipment

• Pressure cooker (electric like Instant Pot or stovetop model)
• Sharp knife and cutting board
• Measuring spoons and cups
• Wooden spoon or heatproof spatula
• Ladle for serving
• Bowl for garnish

Instructions

1. Prepare the beef: Pat the beef cubes dry with paper towels to ensure good browning. Season generously with salt and pepper.
2. Sauté aromatics and brown beef: Turn your pressure cooker to the sauté setting and heat olive oil. Add diced onions and cook until translucent, about 3 minutes. Add garlic and sauté for another minute until fragrant.
3. Brown the beef cubes: In batches, add beef cubes to the pot and brown on all sides, approximately 3-4 minutes per batch. Remove browned beef and set aside.
4. Add vegetables: Add carrots, celery, potatoes, and green beans to the pot. Stir and cook for 2-3 minutes to start softening.
5. Deglaze the pot: Pour in a splash of beef broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. These add great flavor to the soup.
6. Combine all ingredients: Return the browned beef to the pot. Add the canned diced tomatoes with juices, remaining beef broth, dried thyme, oregano, and bay leaf. Stir to combine.
7. Pressure cook: Close the lid securely and set the pressure cooker to high pressure for 25 minutes. Ensure the valve is in the sealing position.
8. Natural release: Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
9. Final touches: Open the lid, remove the bay leaf, and taste the soup. Adjust seasoning with salt and pepper as needed.
10. Serve: Ladle soup into bowls and garnish with chopped fresh parsley if desired. Enjoy hot!

Tips & Variations

“For an even richer flavor, use homemade beef broth or add a splash of red wine when deglazing the pot.”

• Vegetable swaps: Feel free to add or substitute vegetables like peas, corn, zucchini, or mushrooms depending on what you have on hand.
• Spice it up: Add a pinch of smoked paprika or a dash of cayenne pepper for a subtle heat.
• Make it gluten-free: Ensure your beef broth is gluten-free and avoid any additives with gluten.
• Slow cooker alternative: Brown the beef and sauté the veggies on the stovetop, then transfer to a slow cooker and cook on low for 6-8 hours.
• Leftovers: Soup tastes even better the next day as flavors deepen. Freeze portions for up to 3 months.

Nutrition Facts

Serving Suggestions

This beef vegetable soup is a complete meal by itself, but you can serve it with a few additions for a more rounded dinner. Crusty bread or garlic toast pairs wonderfully for dipping and soaking up the flavorful broth.

A light side salad with vinaigrette adds freshness and crunch. For a heartier option, serve alongside a warm grain like quinoa or brown rice.

You could also top the soup with a sprinkle of grated Parmesan or a dollop of sour cream for extra richness.

Conclusion

Making this beef vegetable soup in a pressure cooker is a brilliant way to enjoy a wholesome, satisfying meal with minimal fuss. The pressure cooker not only speeds up the cooking but intensifies the flavors, resulting in tender beef and perfectly cooked vegetables swimming in a savory broth.

It’s a versatile recipe that you can easily customize to suit your preferences or seasonal produce.

Whether you’re cooking for yourself or feeding a family, this soup offers great nutrition, comfort, and convenience. Plus, the leftovers reheat beautifully, making it an excellent choice for meal prep or busy evenings.

For more delicious and easy recipes, be sure to explore A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for inspiration.

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