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Home » Food » Recipes » Instant Pot » Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup

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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!Instant Pot vegetable beef soup in two white bowls with skillet corn bread

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.

Instant Pot vegetable beef soup from overhead with ladle

👉🏻👉🏻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.

diced onion carrot and celery with knife on wood cutting board

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.

Closeup white bowl with Instant Pot vegetable beef soup and a spoon

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

This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.

  • 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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Closeup white bowl with Instant Pot vegetable beef soup and a spoon
5 from 36 votes
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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
Keyword Instant Pot vegetable beef soup
Prep Time 10 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 13 minutes
Servings 8
Calories 179 kcal
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. Mine took 22 minutes.).

  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. If your pot is still pressurized at 25 minutes, go ahead and quick release any remaining pressure.

  7. 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.

Nutrition Facts
Instant Pot Vegetable Beef Soup
Amount Per Serving
Calories 179 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 455mg20%
Potassium 964mg28%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 4g4%
Protein 18g36%
Vitamin A 2890IU58%
Vitamin C 15.3mg19%
Calcium 65mg7%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

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.

Instant pot vegetable beef soup in a white bowl with cornbread

 

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20919 shares
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Reader Interactions

Comments

  1. Marianne Reagon says

    March 19, 2023 at 10:34 am

    5 stars
    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!

    Reply
    • Marjorie @APinchOfHealthy says

      March 20, 2023 at 8:27 am

      So glad you are enjoying it Marianne!❤️

      Reply
  2. Joyce says

    February 12, 2023 at 5:30 pm

    My beef stew meat is frozen, can I still make this?

    Reply
    • Marjorie @APinchOfHealthy says

      February 15, 2023 at 8:39 am

      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!

      Reply
  3. Cindy Orley says

    November 17, 2022 at 8:47 am

    5 stars
    I made a double batch last night and shared it with our elderly neighbors. Everyone loved it. It reminded me of my childhood.

    Reply
    • Marjorie @APinchOfHealthy says

      November 22, 2022 at 11:07 am

      I love that Cindy! I am so glad you all enjoyed it, and that you used it to bless your neighbors.❤️

      Reply
  4. Robert McGeehan says

    August 26, 2022 at 5:33 pm

    5 stars
    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.

    Reply
    • Marjorie @APinchOfHealthy says

      August 29, 2022 at 10:07 am

      Yay Robert! I am so happy to hear this.🙌🏻

      Reply
      • Mystique says

        October 6, 2022 at 11:24 am

        If you double this recipe are the cool times the same?

        Reply
        • Marjorie @APinchOfHealthy says

          October 8, 2022 at 11:55 am

          Hi Mystique, I would not recommend doubling this recipe, as it would likely overfill the pot and not come up to pressure.

          Reply
          • Marilou Horvat says

            November 30, 2022 at 8:49 am

            I doubled the recipe and it took a little longer to get the pressure up but it was fine.
            Delicious!

          • Marjorie @APinchOfHealthy says

            December 2, 2022 at 2:34 pm

            Good to know! Thanks for circling back to let me know.

  5. Jaci says

    May 19, 2022 at 6:43 am

    I’m sure this would work just as good in the crock pot? I hope so! Looks amazing!

    Reply
    • Marjorie @APinchOfHealthy says

      May 19, 2022 at 9:51 am

      Hi Jaci! Yes, although I have not tested it to recommend specific times, etc.

      Reply
  6. Cathy says

    March 19, 2022 at 10:31 am

    Can I use frozen carrots and peas

    Reply
    • Marjorie @APinchOfHealthy says

      March 20, 2022 at 3:29 pm

      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!

      Reply
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