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.
Marianne Reagon says
I have made this recipe several times and it always turns out perfect! I add a Tablespoon of Roasted Beef Better than Buillon just to make it a little richer. But it’s delicious and easy! Thank you so much for this great recipe!
Marjorie @APinchOfHealthy says
So glad you are enjoying it Marianne!❤️
Joyce says
My beef stew meat is frozen, can I still make this?
Marjorie @APinchOfHealthy says
Hi Joyce! I would recommend thawing it first. It may work out okay, if it is thawed enough to separate the stew meat into the individual bite-sized chunks. It won’t work well if it is one huge chunk of ice. Hope that helps!
Cindy Orley says
I made a double batch last night and shared it with our elderly neighbors. Everyone loved it. It reminded me of my childhood.
Marjorie @APinchOfHealthy says
I love that Cindy! I am so glad you all enjoyed it, and that you used it to bless your neighbors.❤️
Robert McGeehan says
My family loved this. My only change next time would be to up the meat. I have carnivores around my table. The flavor is wonderful. So savory. I thickened up a little , per request, to make it more of a stew.
Marjorie @APinchOfHealthy says
Yay Robert! I am so happy to hear this.🙌🏻
Mystique says
If you double this recipe are the cool times the same?
Marjorie @APinchOfHealthy says
Hi Mystique, I would not recommend doubling this recipe, as it would likely overfill the pot and not come up to pressure.
Marilou Horvat says
I doubled the recipe and it took a little longer to get the pressure up but it was fine.
Delicious!
Marjorie @APinchOfHealthy says
Good to know! Thanks for circling back to let me know.
Jaci says
I’m sure this would work just as good in the crock pot? I hope so! Looks amazing!
Marjorie @APinchOfHealthy says
Hi Jaci! Yes, although I have not tested it to recommend specific times, etc.
Cathy says
Can I use frozen carrots and peas
Marjorie @APinchOfHealthy says
Hi Cathy! Yes, you can use frozen carrots and peas if you wish. If they get too done putting them in with everything else, you can try adding them at the end. The residual heat would likely be plenty hot enough to heat them through. Enjoy!