Instant Pot Vegetable Beef Soup

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.😋🙌🏻

Tools Used to Make Instant Pot Vegetable Beef Soup

Note: These are Amazon affiliate links. Shopping through these links supports this site at no extra cost to you.

• Instant Pot
• Knife
• Cutting Board
• Measuring cup for liquids
• Measuring cups and spoons

Shop all my kitchen favorites here!

Instant Pot Vegetable Beef Soup Recipe

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Instant Pot Vegetable Beef Soup

Instant Pot vegetable beef soup is a hearty and easy dinner that the whole family will love!

Course Main Course, Soup

Cuisine American

Servings 8

Author Marjorie @APinchOfHealthy

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

1. Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).

2. Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.*

3. Add the onions, celery and carrots, and cook another 3 to 4 minutes.

4. Turn off the pot, and add all other ingredients.**

5. 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).

6. After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI.

7. Remove bay leaf, and serve. 

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.