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You are here: Home / Food / 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

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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Closeup white bowl with Instant Pot vegetable beef soup and a spoon
5 from 25 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

 

(Visited 501,212 times, 29 visits today)
17770shares
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Related posts:

  1. Pasta e Fagioli Soup (Instant Pot OR Stovetop)
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  3. Lemon Chicken Orzo Soup (Instant Pot or stovetop)

Reader Interactions

Comments

  1. MARCIA says

    February 21, 2021 at 2:22 pm

    5 stars
    I made this soup for the 1st time today, but it definitely won’t be the last time I make it! So delicious!!! Thanks so much for sharing your recipe. I’m usually not a big fan of beef vegetable soup, but this one has changed my mind completely.

    Reply
    • Marjorie @APinchOfHealthy says

      February 22, 2021 at 1:40 pm

      Yay, Marcia! I am so glad you enjoyed it.💖

      Reply
  2. Valerie Monahan says

    January 25, 2021 at 4:15 pm

    5 stars
    Made this today and it was so good. Usually my go to recipe for using up leftover roast beef is beef of barley soup but I wanted a change. My husband is a soup fanatic and he loved it. Definitely keep this recipe. Note, I did not add salt and pepper because I cooked the beef the night before on the bbq with seasoning. It was perfect

    Reply
    • Marjorie @APinchOfHealthy says

      January 27, 2021 at 2:12 pm

      That is so great to hear, Valerie!💖👌🏻

      Reply
  3. Mary C. says

    January 19, 2021 at 9:10 pm

    5 stars
    This is the first recipe I tried in my new Instant Pot and it turned out perfectly! I was nervous about a new “techie” piece of equipment, but your directions for every step of the cooking part really helped me! My husband really liked the recipe, too! Thanks for being part of my initiation into Instant Pot cooking!!

    Reply
    • Marjorie @APinchOfHealthy says

      January 20, 2021 at 8:05 am

      That is amazing to hear, Mary!🙌🏻 I am honored.💖🙏🏻

      Reply
  4. Nova says

    January 9, 2021 at 8:03 am

    5 stars
    Delicious recipe! I used venison and only seared it then set it aside and followed your recipe. I added lots of garlic and a little bit of Worcestershire. After the forced release I added the venison back to a tender and delicious soup. Thanks for sharing!

    Reply
    • Marjorie @APinchOfHealthy says

      January 11, 2021 at 9:30 am

      I am so happy that you enjoyed it, Nova! Thank you for leaving a review.

      Reply
  5. Bobbie says

    January 3, 2021 at 2:17 pm

    5 stars
    I made this today for lunch using the leftover roast beef from yesterday’s dinner. I used basil because I’m not a big fan of oregano. I did saute fresh garlic with the onions and celery. I loved the clearness of the beef broth and the vegetables held their shape. If you want to make your soup a little heartier serve it over cooked egg noodles. I would suggest adding salt at the very end of cooking. Some beef stocks are saltier than others.

    Reply
    • Marjorie @APinchOfHealthy says

      January 11, 2021 at 9:53 am

      Woo hoo, Bobbie🙌🏻

      Reply
  6. Cheryl says

    December 28, 2020 at 1:20 am

    5 stars
    I made this tonight. It’s delicious! Thank you for sharing.

    Reply
    • Marjorie @APinchOfHealthy says

      December 29, 2020 at 8:04 am

      That is amazing to hear, Cheryl! Thank you so much for taking the time to leave a review.🙏🏻

      Reply
  7. Dina Williams says

    December 21, 2020 at 8:09 am

    Just to be sure…you turn OFF the instant pot to finish cooking?

    Reply
  8. Christa says

    November 16, 2020 at 12:54 pm

    I am making this right now for my mom who is not feeling well. She loves vegetable beef soup so I hope it turns out yummy! It seems like it will.

    Reply
    • Marjorie @APinchOfHealthy says

      November 20, 2020 at 7:57 am

      I hope y’all enjoyed it, Christa, and that your mom feels better soon.🙏🏻

      Reply
  9. Alison says

    October 28, 2020 at 2:53 am

    I prefer a more tomato taste to my veggie soup so I added a can of tomato sauce and 1tblsp tomato paste also a cup of peas and it turned out great. All together a great recipe!

    Reply
  10. Sally says

    October 25, 2020 at 4:07 pm

    5 stars
    I had left over roast & searched for a healthy vegetable beef soup & this came up first. Then I saw you used leftovers so it was perfect. I only had about 12 oz so just cut my pieces smaller. I love the simplicity of the soup. I did put the garlic in and it was perfect.

    Reply
    • Marjorie @APinchOfHealthy says

      October 26, 2020 at 1:28 pm

      I am so glad that you enjoyed it, Sally!👏🏻

      Reply
  11. Colette Scott says

    October 25, 2020 at 3:51 pm

    5 stars
    I made this soup for my lunch this week at work! Yum! I had some jealous co-workers when they smelled my lunch! Thanks for the easy and great tasting recipe. 👍

    Reply
    • Marjorie @APinchOfHealthy says

      October 26, 2020 at 1:30 pm

      Glad you enjoyed it, Colette!👏🏻 PS…I love your name. So pretty.

      Reply
  12. Krista says

    October 25, 2020 at 12:48 pm

    5 stars
    Just made this today. Absolutely the best tasting beef vegetable soup ever. I did use canned corn and green beans and it was great. Family wants to know when I will fix again. This will be a regular for fall and winter for sure!!! Thank you so much for sharing.

    Reply
    • Marjorie @APinchOfHealthy says

      October 26, 2020 at 1:31 pm

      Woo hooo, Krista!🙌🏻 Thank you for taking the time to let me know.🙏🏻

      Reply
  13. Angela says

    October 22, 2020 at 3:03 pm

    You mentioned adding black eye peas or lima beans – from the can, frozen, or fresh beans (soaked overnight)… because I love both beans, I would love to add.

    Reply
    • Marjorie @APinchOfHealthy says

      October 26, 2020 at 1:36 pm

      Hi Angela! I use already-cooked (leftover) black eyed peas or limas often. I am not sure the dry-and-soaked ones would work well in this recipe since I have not tried that myself. They may need more cook time. The frozen limas or black eyed peas should do well, since they have a shorter cook time than dry beans. 👌🏻 I hope you enjoy it!

      Reply
  14. Diane Oliver says

    October 19, 2020 at 2:41 am

    5 stars
    This is a keeper! I also threw in 2 soup bones to enrich my broth, since I only had beef bouillon cubes. Plus they were $1.35 and right next to the chuck steak I used. Delicious Beef Vegetable Soup And looked just like the picture!

    Reply
    • Marjorie @APinchOfHealthy says

      October 20, 2020 at 9:12 am

      Yay, Diane! Thanks for taking the time to leave a rating too.🙏🏻

      Reply
  15. Simon Beckett says

    October 14, 2020 at 3:08 am

    5 stars
    I tried it yesterday and the soup was great. Thank you for your great recipe!

    Reply
    • Marjorie @APinchOfHealthy says

      October 16, 2020 at 2:53 pm

      Yay, Simon! Thanks for taking the time to leave a rating.🙏🏻

      Reply
  16. Donna Michael says

    October 4, 2020 at 12:51 pm

    I love this soup and so much quicker to make then on the stove. I added a piece of parmesan rind and I also added some zucchini from the garden. Makes a nice hesrty meal. Thank you.

    Reply
    • Marjorie @APinchOfHealthy says

      October 5, 2020 at 8:35 am

      I am so glad that you enjoyed it, Donna! Adding parmesan rind sounds pretty genius to me. Yum! Thank you for taking the time to leave feedback.🙏🏻

      Reply
  17. Katie Faulk says

    October 3, 2020 at 8:13 am

    Do the veggies have to be frozen.

    Reply
  18. Taara Malhotra says

    October 1, 2020 at 7:20 am

    Nice article on pot vegetable beaf soup

    Reply
  19. Alison says

    September 20, 2020 at 9:24 am

    I have all the other ingredients except the stew meat. Can I substitute with ground beef?

    Reply
    • Marjorie @APinchOfHealthy says

      September 21, 2020 at 8:42 am

      Hi Alison! Yes, this recipe would be good with ground beef too. Just brown it, just like the stew meat, and follow the rest of the instructions as ia. Hope you enjoy!

      Reply
      • Alison says

        September 23, 2020 at 2:23 am

        Thanks! I’m going to make this for my lunch today!

        Reply
  20. Pat DeDear says

    September 15, 2020 at 10:02 pm

    5 stars
    I’m new to cooking with my InstaPot, but I’m having so much fun with it. I made your beef veggie soup this evening and we loved it. We are soup lovers. It was so easy….especially since you can saute in the same pot. Than you. I will be following you

    Reply
    • Marjorie @APinchOfHealthy says

      September 16, 2020 at 1:59 pm

      I am so glad you are enjoying it, Pat!👏🏻 Thank you for taking the time to circle back and leave a review.🙏🏻💖

      Reply
  21. Anet says

    August 22, 2020 at 1:56 pm

    5 stars
    I use your Beefand vegetable soup, it was so very good, thanks for sharing …

    Reply
    • Marjorie @APinchOfHealthy says

      August 25, 2020 at 1:53 pm

      I am so very glad that you enjoyed it, Anet!💖

      Reply
  22. Melanie A Paff says

    June 21, 2020 at 7:23 pm

    5 stars
    I make this all the time. My kids absolutely love it and they are usually kind of picky. I don’t usually buy stew meat for it. Stew meat is pricy in my area. I always watch for thin cut steaks alot of time they are marked down at my store. Then I just dice them up. It’s actually the most requested meal from my 10 and 7 year old. They call it “Healthy soup”.

    Reply
    • Marjorie @APinchOfHealthy says

      June 26, 2020 at 8:39 am

      I am so glad y’all are enjoying it! And that is a great tip…thanks for sharing.💖

      Reply
  23. Jaime says

    May 20, 2020 at 5:03 pm

    Can I use frozen meat for this?

    Reply
    • Marjorie @APinchOfHealthy says

      May 21, 2020 at 7:24 am

      Hi Jamie! Fresh meat works best in this recipe. But, if it is still al little frozen, you should be okay. The chunks need to be un-frozen enough to separate out, not a huge block of ice.

      Reply
      • Cynthis says

        January 8, 2021 at 4:44 pm

        Can I double this recipe ?

        Reply
        • Marjorie @APinchOfHealthy says

          January 11, 2021 at 9:41 am

          I probably would not recommend that (at least in a 6 quart model), as this may overfill the pot.

          Reply
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