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.
Sally says
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.
Marjorie @APinchOfHealthy says
I am so glad that you enjoyed it, Sally!👏🏻
Colette Scott says
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. 👍
Marjorie @APinchOfHealthy says
Glad you enjoyed it, Colette!👏🏻 PS…I love your name. So pretty.
Krista says
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.
Marjorie @APinchOfHealthy says
Woo hooo, Krista!🙌🏻 Thank you for taking the time to let me know.🙏🏻
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.
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!
Diane Oliver says
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!
Marjorie @APinchOfHealthy says
Yay, Diane! Thanks for taking the time to leave a rating too.🙏🏻
Simon Beckett says
I tried it yesterday and the soup was great. Thank you for your great recipe!
Marjorie @APinchOfHealthy says
Yay, Simon! Thanks for taking the time to leave a rating.🙏🏻
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.
Marjorie @APinchOfHealthy says
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.🙏🏻
Katie Faulk says
Do the veggies have to be frozen.
Katie says
If I’m using a roast (not cooked yet) do I need to pressure cook it first?
Taara Malhotra says
Nice article on pot vegetable beaf soup