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.
B says
Tasted very good. Thanks for sharing.
Marjorie @APinchOfHealthy says
Glad to hear it!❤️
Charles says
Hey just wondering , it says 179 cal per serving but it does t say what a serving is , just curious what is a serving ?
Marjorie @APinchOfHealthy says
Nutrition info is for one eighth the entire recipe, which comes out to just under 2 cups, about 1.7 cups.
Lorraine Gray says
What size Instant Pot are you using ?
Thank you
Marjorie @APinchOfHealthy says
Hi Lorraine! 6 quart👌🏻
Pam says
Can I double this recipe
Marjorie @APinchOfHealthy says
Hi Pam! I would not recommend doubling this recipe, as it would likely overfill the Instant Pot.
John says
Hey , what is 1 serving ? Doesn’t say
Marjorie @APinchOfHealthy says
Nutrition info is for one eighth the entire recipe, which comes out to just under 2 cups, about 1.7 cups.
cd giles says
was great as written . i am wondering , can you add frozen sliced okra , or will it come all to pieces . Anyone tried that .
Marjorie @APinchOfHealthy says
Yay! 👏🏻 Glad to hear it. I have not tried that, but I bet it would be good. Let me know how it turns out if you try it.
c,d. souper says
I wonder if anyone has tried adding sliced okra to this . I tried recipe as is and it was great . We always add sliced okra to our veg beef soup but were afraid it would come to pieces in a pressure cooker . Any suggestions on this .
Tina says
I have made this soup once and sometimes twice a month for the past 6 months. We love it. We freeze half eat half and it’s just as good every time we make it. This is my husbands all time favorite go to soup. Great recipe. That said, we cook with no sodium. So I up the other spices to enhance the flavor. So thank you for making this recipe available. It’s wonderful.
MARCIA says
I made this soup for the 1st time today, but it definitely won’t be the last time I make it! So delicious!!! Thanks so much for sharing your recipe. I’m usually not a big fan of beef vegetable soup, but this one has changed my mind completely.
Marjorie @APinchOfHealthy says
Yay, Marcia! I am so glad you enjoyed it.💖
JB says
Looks good! I have an 8qt. pot. If I increase the meat, do I need to increase the pressure cook time? Also, is it ok to use fresh green beans? Thank you!
Valerie Monahan says
Made this today and it was so good. Usually my go to recipe for using up leftover roast beef is beef of barley soup but I wanted a change. My husband is a soup fanatic and he loved it. Definitely keep this recipe. Note, I did not add salt and pepper because I cooked the beef the night before on the bbq with seasoning. It was perfect
Marjorie @APinchOfHealthy says
That is so great to hear, Valerie!💖👌🏻