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
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
Shop all my kitchen favorites here!
Instant Pot Vegetable Beef Soup Recipe
Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!
Instagram | Pinterest | Facebook | YouTube | Twitter
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
-
Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).
-
Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.*
-
Add the onions, celery and carrots, and cook another 3 to 4 minutes.
-
Turn off the pot, and add all other ingredients.**
-
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.).
-
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.
-
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.
Robert McGeehan says
My family loved this. My only change next time would be to up the meat. I have carnivores around my table. The flavor is wonderful. So savory. I thickened up a little , per request, to make it more of a stew.
Marjorie @APinchOfHealthy says
Yay Robert! I am so happy to hear this.🙌🏻
Mystique says
If you double this recipe are the cool times the same?
Marjorie @APinchOfHealthy says
Hi Mystique, I would not recommend doubling this recipe, as it would likely overfill the pot and not come up to pressure.
Marilou Horvat says
I doubled the recipe and it took a little longer to get the pressure up but it was fine.
Delicious!
Marjorie @APinchOfHealthy says
Good to know! Thanks for circling back to let me know.
Jaci says
I’m sure this would work just as good in the crock pot? I hope so! Looks amazing!
Marjorie @APinchOfHealthy says
Hi Jaci! Yes, although I have not tested it to recommend specific times, etc.
Cathy says
Can I use frozen carrots and peas
Marjorie @APinchOfHealthy says
Hi Cathy! Yes, you can use frozen carrots and peas if you wish. If they get too done putting them in with everything else, you can try adding them at the end. The residual heat would likely be plenty hot enough to heat them through. Enjoy!
Mi says
How do you think this would turn out with chicken breast. I don’t eat beef?
Marjorie @APinchOfHealthy says
I am not completely sure since I haven’t make it that way. I do have a tomato vegetable soup recipe (vegetarian) that is similar and sooo good:https://www.apinchofhealthy.com/tomato-vegetable-soup/
Stacie says
I have some canned potatoes that need to be used. Would I just dice them up and throw them in after the NPR?
Marjorie @APinchOfHealthy says
Hi Stacie! Yes, that is what I would do, just to allow them to heat through. Enjoy!
Tammy Raye Jacobson says
My husband just had a heart attack and has to have more vegetables in his diet. This recipe was perfect! We don’t have to wait three hours for a bowl of vegetable soup. Love the Insta pot and my husband loved the taste of the soup. This is a winner, hands down.
Marjorie @APinchOfHealthy says
Oh, I am so happy to hear that Tammy Raye! I hope he gets to feeling better really soon.❤️
Karen says
Made this for the first time. It turned out GREAT! Thanks!
Marjorie @APinchOfHealthy says
Woo hoo, Karen!🙌🏻 I am s happy to hear that.❤️👍🏻
Mary says
This soup comes out perfect every time. I top it with ground sea salt and bourbon smoked pepper. Sometimes we top it with some garlic or cheesy croutons. I have used stew meat, sirloin, and hangar steak and it all comes put tender. Thank you!
Marjorie @APinchOfHealthy says
Those sound like some next level toppings, Mary. Yum!👌🏻 I am glad you are enjoying the recipe.💖
Jill T says
I love this soup! I use a cup of water with Better than Bullion beef and a carton of beef stock. I also add a can of mushrooms and more potatoes than it calls for. This is a huge hit at my house and so easy to make.
Marjorie @APinchOfHealthy says
Yay Jill! So glad y’all enjoyed it🙌🏻
William G Kishbaugh says
Really good soup! I had a few goof-ups though! I did not use stew meat which is pretty expensive now! I made small meatballs cooked in the air-fryer instead! Used shredded Parmesan cheese as a binder and Italian seasoning, I had recently bought 10# of lean ground beef from a local rancher and used that instead of “now” expensive stew meat ! Used drained canned corn and canned green beans instead of frozen. It made about a dozen cups of delicious soup, most of which I froze in one cup containers, for future meals. Thanks for the good recipe! — CHOW
Marjorie @APinchOfHealthy says
Great improvising, William.👌🏻 I am glad you are enjoying it.
Miss Patti says
William, great cost savings idea.