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.
Mariette Renard says
179 calories per serving, but what is the size of your serving? 1 cup? 2 cups? Please let me know. Thanks, mariette R.
Mikki Schieber says
this recipe was delicious and so easy. I didn’t have a regular can of diced tomatoes on hand, so I used a can of Rotel original instead. It added A nice little kick.
Marjorie @APinchOfHealthy says
I am so glad you enjoyed it Mikki!
JS says
When you switch to natural release do you shut your pot off or leave it on “keep warm” setting?
Marjorie @APinchOfHealthy says
I leave it on keep warm.👌🏻
jon says
Do the carrots really get soft that fast?
Leigh says
So easy and so good! I used frozen veggies, including a huge tomato, that we froze from the garden, some beef stock plus water plus a little beef flavor BTB, and added a tablespoon of worcestershire. love that I can use whatever veggies i happen to have! Thanks; made and saved.
Marjorie @APinchOfHealthy says
Yay Leigh! I am so happy to hear y’all enjoyed it.💖🙌🏻
Aria says
Great information. Thanks for sharing it.
Christy says
This is so delicious and such a classic! I love that I can make it in the Instant Pot now.
Sue Palmer says
would it work to add some drained canned beans also? Thanks.
Marjorie @APinchOfHealthy says
I think it would work fine Sue.
Marjorie@APinchOfHealthy says
Yay! I am so happy to hear that y’all enjoyed it.🤗
Terri says
are you using a 6qt IP for this recipe? That’s what I have. Worried it’s going to be too full.
Marjorie@APinchOfHealthy says
Yes, I have a 6 quart. I think the limit for soups without beans is 2/3 full, and if I remember correctly it was less full than that. Probably closer to 1/2 full…maybe slightly over. At any rate, I did not have any liquid spewing out the top. Hope that helps!