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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

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Instant Pot Vegetable Beef Soup Recipe

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Closeup white bowl with Instant Pot vegetable beef soup and a spoon
5 from 21 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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  3. Lemon Chicken Orzo Soup (Instant Pot or stovetop)
  4. Tomato Vegetable Soup (Instant Pot or Stovetop)

Reader Interactions

Comments

  1. Mary C. says

    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

  2. Nova says

    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

  3. Bobbie says

    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

  6. Christa says

    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

  7. Alison says

    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

  8. Sally says

    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

  9. Colette Scott says

    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

  10. Krista says

    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

  11. Angela says

    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

      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

  12. Diane Oliver says

    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

  14. Donna Michael says

    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

  18. Pat DeDear says

    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

  20. Melanie A Paff says

    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

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