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Closeup white bowl with Instant Pot vegetable beef soup and a spoon

Instant Pot Vegetable Beef Soup

Instant Pot vegetable beef soup is a hearty and easy dinner that the whole family will love!
Course Main Course, Soup
Cuisine American
Keyword Instant Pot vegetable beef soup
Prep Time 10 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 13 minutes
Servings 8
Calories 179 kcal
Author Marjorie @APinchOfHealthy


  • 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)


  1. Preheat the Instant Pot, and spray the pot with cooking spray (or olive oil, if preferred).

  2. Add the meat to the pot with garlic powder; salt and pepper generously, and brown for about 3 to 4 minutes.*

  3. Add the onions, celery and carrots, and cook another 3 to 4 minutes.

  4. Turn off the pot, and add all other ingredients.**

  5. 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.).

  6. 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.

  7. 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.

Nutrition Facts
Instant Pot Vegetable Beef Soup
Amount Per Serving
Calories 179 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 35mg12%
Sodium 455mg20%
Potassium 964mg28%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 4g4%
Protein 18g36%
Vitamin A 2890IU58%
Vitamin C 15.3mg19%
Calcium 65mg7%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.