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.
Debbie Crawford says
Sounds wonderful. Haven’t made it yet. Asking.. if you add other veggies, ex Limas, corn, etc do you need to increase liquid? Thanks
Marjorie @APinchOfHealthy says
Hi Debbie! If you add some additional veggies, no need to add more liquid unless you add significantly more veggies. You can kind of eyeball it before it cooks, since you don’t experience much evaporation/ reduction of liquids with pressure cooking. Enjoy!
Sue in WA says
This is my second time cooking in an instant pot and this recipe was a huge success. I made it exactly as written with leftover beef roast. I appreciated that you included the time it takes to come to pressure and how long to wait for it to release pressure naturally. As a newbie instant pot user that was very helpful. Mine took just a little bit longer to come to pressure and a little longer to release it naturally
Marjorie @APinchOfHealthy says
Yay Sue! I am very happy to hear this❤️
Karen Habetz says
Hi Marjorie!
I am using an 8 qt instant pot to try your delicious sounding recipe. I would like to up the servings to 12 rather than 8 and am wondering if this will affect the cooking time?
Marjorie @APinchOfHealthy says
Hi Karen! I don’t think it would affect cook time. It may (or may not, in an 8 quart) take a little longer to come up to pressure. Although I am not sure since I have not tested that myself. I’d love to hear how it turns out if you end up trying it.
Brittany McDermott says
Would sweet potatoes work in this? Or possibly red potatoes? I made it once with Russet and it was delicious, but just looking to make it slightly more healthy. I’m worried the potatoes will get mushy
Marjorie @APinchOfHealthy says
Hi Brittany! EVen though I have not tested in myself, I think sweet potatoes would be a delicious modification in this recipe. Let me know if you end up trying it.
jill says
h can you use can veggies?
Marjorie @APinchOfHealthy says
Hi Jill! Do you mean a vegetarian vegetable soup? I have that recipe here: https://www.apinchofhealthy.com/tomato-vegetable-soup/
Janet Minock says
This is one of my ‘go to recipes’. It turns out great every time.
Marjorie @APinchOfHealthy says
Yay Janet! So happy to hear it.🙌🏻
Tabatha M. says
Counting calories.. how much are you considering a serving? 1 cup, 1-1/2 cup, etc.?
Marjorie @APinchOfHealthy says
Hi Tabatha! It would be one eighth of the total recipe, which is slightly over a cup and a half.
Marianne Reagon says
I have made this recipe several times and it always turns out perfect! I add a Tablespoon of Roasted Beef Better than Buillon just to make it a little richer. But it’s delicious and easy! Thank you so much for this great recipe!
Marjorie @APinchOfHealthy says
So glad you are enjoying it Marianne!❤️
Joyce says
My beef stew meat is frozen, can I still make this?
Marjorie @APinchOfHealthy says
Hi Joyce! I would recommend thawing it first. It may work out okay, if it is thawed enough to separate the stew meat into the individual bite-sized chunks. It won’t work well if it is one huge chunk of ice. Hope that helps!
Cindy Orley says
I made a double batch last night and shared it with our elderly neighbors. Everyone loved it. It reminded me of my childhood.
Marjorie @APinchOfHealthy says
I love that Cindy! I am so glad you all enjoyed it, and that you used it to bless your neighbors.❤️