Instant Pot vegetable beef soup is a hearty and easy dinner that the whole family will love!
Don’t worry, internet friends! If you don’t have an Instant Pot yet (Amazon affiliate), I’ve got you covered with my stove top vegetable beef soup recipe. 👌🏻
But some of us are obsessed with our Instant Pot and insist on making everything in it. 😜🙋🏼 It just seals in all the flavor, and I LOVE using mine to make soups, chilis and stews.
👉🏻👉🏻See my full Instant Pot review here if you are curious. 👈🏻👈🏻
Even though I wrote this recipe using diced stew meat, I must confess that I usually make it with leftover pot roast. It is the perfect way to use up leftovers!
If you are using leftover pot roast, just sauté only the onions, carrots and celery to begin with, and then add diced up leftover pot roast when you add the broth.
I would also like to add that my skillet cornbread is the perfect companion for this soup.😋🙌🏻 I always make this to go with our vegetable beef soup.
You could always serve it with a grilled cheese sandwich, or even plain saltine crackers.
In making this soup over the years, I also sometimes throw in leftover vegetables. Pretty much anything that will hold up to the cook time will work.
Two examples I often do add to the pot: black eyed peas and lima beans. I would not recommend, for example, something like broccoli that would get mushy.
Tools Used to Make Instant Pot Vegetable Beef Soup
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Instant Pot Vegetable Beef Soup Recipe
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Instant Pot Vegetable Beef Soup
Ingredients
- 1 pound diced beef (package will often say stew meat)
- 1/2 teaspoon garlic powder (to season the beef - omit if using leftover pot roast)
- 1/2 medium yellow onion, diced
- 2 celery stalks, diced
- 1 cup diced carrots
- cooking spray or olive oil
- 4 1/2 cups beef broth/ stock (OR I often used water, plus 1 Tablespoon Better Than Bullion Beef Base)
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 2 cups frozen corn kernels
- 1 cup frozen green beans
- 2 cups diced potatoes
- 1 can diced tomatoes, undrained (14.5 ounces)
- 1 bay leaf (remove after cooking is complete)
Instructions
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Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).
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Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.*
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Add the onions, celery and carrots, and cook another 3 to 4 minutes.
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Turn off the pot, and add all other ingredients.**
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Put on the lid, lock it and set to manual high pressure for 8 minutes. (It will take a while to come to pressure with such a full pot, FYI. Mine took 22 minutes.).
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After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI. If your pot is still pressurized at 25 minutes, go ahead and quick release any remaining pressure.
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Remove bay leaf, and serve.
Recipe Video
Recipe Notes
*If you are using leftover pot roast, just sauté only the onions, carrots and celery to begin with. Plus, omit the garlic powder.
**Add diced up leftover pot roast when you add the broth.
Cooking time includes both come to pressure time (22 minutes for me) and NPR time (25 minutes for me).
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Note: This post originally appeared on A Pinch of Healthy October 30, 2017.
I recently shot new photos for this recipe. Here is what the old photos looked like.
Brenda says
Delicious! Perfect for a winter night with a snowstorm moving in. I realized later that I had left out the tomatoes, but the flavor was still great. I’ll be sure to include them when I make it next time.
Caryn says
Looks delicious! If you use pot roast or leftover beef that’s already been cooked. Do you need to natural release for 25 minutes or would it be less time than that? Or at all?
Nicole Johnson says
It is always a good idea to NPR soup. If it gets manually released, it can spew soup out of the vent spout and make a huge mess and potentially cause burns.
Kristi says
We love this soup. Easy and delicious.
Diana says
I have made this recipe several times. It’s so easy and is a delicious recipe. Thank you for this
Wendy says
In the instapot atm however I know this will be yummy, smells are amazing already. I was looking for something simple, fast and easy, this is it…nice thing with your receipe, one can add to it whatever they like should they feel the need to
Marjorie @APinchOfHealthy says
Hope you enjoyed it Wendy!
Jill T says
I’ve made this soup probably 15 times. It’s so good and you really can’t screw it up. Kudos on a great recipe for my instant pot.
Marjorie @APinchOfHealthy says
Yay Jill, glad to hear it❤️
Jackie Nunes says
This is by far my absolute favorite INSTANT POT meal!! It’s always such a delight to put together. I just love every ingredient and we just double up on the green beans because we really don’t eat corn. It is absolutely delicious and the favorite of our family every single time!! Our 24-year-old son moved out last year and he’s already asked for the recipe so he can make it!!
Marjorie @APinchOfHealthy says
Yay Jackie! I am so happy y’all are enjoying it.❤️
Linda Edwards says
I have made this recipe several times, I just leave out the tomatoes and corn and I add peas. It is our favorite soup. Thank you for sharing !
Marjorie @APinchOfHealthy says
I am so happy to hear this Linda!