Beef Veggie Soup Recipe for Instant Pot Made Easy

Nothing beats a warm, hearty bowl of soup on a chilly day, and this Beef Veggie Soup recipe for the Instant Pot is just the ticket to comfort and nourishment. Packed with tender beef chunks, fresh vegetables, and flavorful herbs, this soup is a perfect one-pot meal that’s both satisfying and wholesome.

The Instant Pot makes it incredibly easy to prepare, cutting down cooking time while sealing in all those rich, savory flavors. Whether you’re looking for a quick weeknight dinner or a wholesome meal prep option, this beef and vegetable soup will become a fast favorite in your kitchen.

With simple ingredients and straightforward steps, even beginner cooks can whip up this delicious soup. Plus, it’s versatile, allowing you to customize the veggies according to your preference or what’s in season.

Ready to dive into a bowl of cozy goodness? Let’s get started!

Why You’ll Love This Recipe

This Beef Veggie Soup recipe is a true all-rounder. Here’s why it stands out:

• Speed and Convenience: Thanks to the Instant Pot, you can have a rich, slow-cooked flavor in under an hour.
• Healthy and Nutritious: Loaded with fresh vegetables like carrots, celery, and potatoes, plus lean beef for protein.
• Flavorful and Comforting: A perfect balance of herbs and spices that warms you up from the inside out.
• Customizable: Easily swap or add veggies depending on what you have on hand.
• Great for Meal Prep: Keeps well in the fridge and tastes even better the next day.

Ingredients

• 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 2 tbsp 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 diced tomatoes (canned or fresh)
• 6 cups beef broth (low sodium preferred)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Equipment

• Instant Pot or electric pressure cooker
• Wooden spoon or silicone spatula
• Chef’s knife and cutting board
• Measuring spoons and cups
• Ladle for serving

Instructions

1. Set your Instant Pot to “Sauté” mode. Add the olive oil and allow it to heat up for a minute.
2. Brown the beef: Add the beef stew meat in batches, making sure not to overcrowd the pot. Brown each batch on all sides for about 3-4 minutes, then remove and set aside.
3. Sauté the aromatics: Add the diced onion to the pot and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the vegetables: Stir in the carrots, celery, potatoes, and green beans, mixing well with the onions and garlic.
5. Return the beef to the pot: Pour in the beef broth and diced tomatoes. Add the dried thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
6. Pressure cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 25 minutes.
7. Release pressure: When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
8. Final touches: Open the lid, taste, and adjust seasoning if needed. Remove the bay leaf and stir in fresh parsley.
9. Serve hot: Ladle the soup into bowls and enjoy your nutritious, comforting meal!

Tips & Variations

“For an extra depth of flavor, try deglazing the pot with a splash of red wine after browning the beef before adding the broth.”

• Vegetable swaps: Feel free to add zucchini, corn, or peas for more variety.
• Make it spicy: Add a pinch of red chili flakes or a chopped jalapeño when sautéing onions for a kick.
• Slow cooker option: If you don’t have an Instant Pot, brown the beef and sauté veggies on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours.
• Thicker soup: Mash some of the potatoes with a fork before serving to naturally thicken the broth.
• Freeze for later: This soup freezes beautifully — store in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This soup shines as a complete meal on its own, but here are some ideas to round out your dining experience:

• Serve with a side of fluffy vegan banana pancakes for a fun twist on dinner and breakfast combo.
• Pair with crusty bread or garlic toast to soak up the delicious broth.
• Add a crisp green salad dressed with a zesty vinaigrette for a fresh contrast.
• Top with a sprinkle of grated Parmesan or a dollop of sour cream, if you like.

Conclusion

This Beef Veggie Soup for the Instant Pot is a perfect example of how hearty meals don’t have to be complicated or time-consuming. With just a handful of wholesome ingredients and the magic of pressure cooking, you can enjoy a delicious, nutrient-packed soup that satisfies your soul and your hunger.

The combination of tender beef, fresh vegetables, and warming herbs creates a balanced meal that’s perfect for any day of the week.

Whether you’re cooking for your family, meal prepping for the week, or simply craving something comforting, this recipe will not disappoint. Plus, it’s a great gateway to experiment with different vegetables and spices, making it your own signature soup.

Don’t forget to check out other great recipes like our Vegan Fall Soup Recipes To Warm Your Cozy Evenings or explore Best Vegetarian Recipes No Dairy for Delicious Meals to keep your meal times exciting and wholesome.

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