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.
Mary C. says
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!!
Marjorie @APinchOfHealthy says
That is amazing to hear, Mary!🙌🏻 I am honored.💖🙏🏻
Jean says
I made this with a small chuck roast that I cut up. It was fabulous!
I’m going to make it again with ground chuck and add some chopped cabbage.
Crystal says
Love this stew! Second time making it. I added peas, green beans and cauliflower with some peppercinis. Awesome stew for any time of the year!
Nova says
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!
Marjorie @APinchOfHealthy says
I am so happy that you enjoyed it, Nova! Thank you for leaving a review.
Martin Cain says
Can this be made without the tomatoes
Bobbie says
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.
Marjorie @APinchOfHealthy says
Woo hoo, Bobbie🙌🏻
Cheryl says
I made this tonight. It’s delicious! Thank you for sharing.
Marjorie @APinchOfHealthy says
That is amazing to hear, Cheryl! Thank you so much for taking the time to leave a review.🙏🏻
Dina Williams says
Just to be sure…you turn OFF the instant pot to finish cooking?
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.
Marjorie @APinchOfHealthy says
I hope y’all enjoyed it, Christa, and that your mom feels better soon.🙏🏻
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!
Lee says
I did can of tomato soup, it’s my go to for tomato based recipes . Love the way the flavor adds to a dish. Love for goulash!
Marcela says
Loved this soup! I’ve been using my Instapot lots recently (after a year or so of being afraid😬) and this recipe worked great. I had leftover roast so I added it at the end. I used the onions I kept from the roast (with all the tiny bits of meat and herbs) I subbed 2 of the potatoes for a sweet potato, added Lima beans I had in my freezer oh! And about a cup of gravy and 4 cups of water as I was out of beef stock. So easy and delicious! Will make again, and again….