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.
Alison says
I have all the other ingredients except the stew meat. Can I substitute with ground beef?
Marjorie @APinchOfHealthy says
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!
Alison says
Thanks! I’m going to make this for my lunch today!
Pat DeDear says
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
Marjorie @APinchOfHealthy says
I am so glad you are enjoying it, Pat!👏🏻 Thank you for taking the time to circle back and leave a review.🙏🏻💖
Anet says
I use your Beefand vegetable soup, it was so very good, thanks for sharing …
Marjorie @APinchOfHealthy says
I am so very glad that you enjoyed it, Anet!💖
Melanie A Paff says
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”.
Marjorie @APinchOfHealthy says
I am so glad y’all are enjoying it! And that is a great tip…thanks for sharing.💖
Jaime says
Can I use frozen meat for this?
Marjorie @APinchOfHealthy says
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.
Cynthis says
Can I double this recipe ?
Marjorie @APinchOfHealthy says
I probably would not recommend that (at least in a 6 quart model), as this may overfill the pot.
Arpita Patel says
I’m a sucker for vegetable soup and I loved this recipe because I could just dump it and go! Perfect instant pot soup! Super easy and can’t wait to try it again!
Marjorie @APinchOfHealthy says
Yay! Happy to hear it.🙌🏻
Margi Fisher says
As someone used to using a crockpot (and recently ‘converted’ to the instant pot) to make soup in, I’ve always used a package of stir fry beef and cans of mixed veggies (with fresh diced potatoes)…do you think it would be possible to just adapt your basic technique to make my usual recipe? (I’m aware the canned veggies will probably be very soft, but my mom’s elderly and likes soft veggies anyway).
Marjorie @APinchOfHealthy says
I think that should work fine, Margi, especially if you don’t mind soft veggies. Enjoy!
Debbie says
Very good and easy. We all enjoyed it. I used ground beef in place of roast or stew meat. Delicious. Cooking times were almost spot on. Served with corn bread. Yum!
Marjorie @APinchOfHealthy says
I am so glad y’all enjoyed it, Debbie.💖 And I am glad it was good with the ground beef too.
Bonnie says
Hi Marjorie,
Is that 55 minutes in total then?
Marjorie @APinchOfHealthy says
Hi Bonnie! Looks like I estimated 73 minutes for this one (in the recipe card below). Most of it is hands off time, which makes it a bit easier. Hope that helps!
Margie Keily says
Can I add zucchini to this recipe or will it get mushy?
Marjorie @APinchOfHealthy says
You can add it, but yes, it might get a little softer than the other veggies. Enjoy!