Instant Pot Vegetable Beef Soup Recipe

If you’re looking for a comforting, hearty meal that practically makes itself, I’ve got just the thing: my Instant Pot Vegetable Beef Soup Recipe. This soup is one of those dishes that blends tender beef with garden-fresh veggies and cozy broth, all cooked up fast and easy. Trust me, once you try this, it’ll become your go-to for busy weeknights or when you crave something warm and nourishing without fuss.

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Ingredients You’ll Need

The ingredients come together perfectly, balancing rich beef flavor with fresh veggies and herbs that brighten every spoonful. When shopping, try to pick tender stew meat and firm vegetables so they hold up beautifully under pressure cooking.

• Beef Stew Meat: Choose lean pieces trimmed of excess fat to avoid greasy broth.
• Avocado or Olive Oil: Great for browning the beef and layering flavor right from the start.
• Yellow Onion: Adds a sweet, savory base flavor.
• Potatoes: I like Yukon Gold for their creamy texture, but Russet or Red potatoes work too.
• Carrots: Peel and slice so they cook evenly and sweeten the broth.
• Celery: Provides a subtle aroma and slight crunch that deepens the soup’s profile.
• Garlic: Fresh minced garlic takes this soup to the next level.
• Diced Tomatoes: The juice adds acidity and color, brightening the beef broth.
• Beef Broth: Choose low-sodium so you can control the saltiness better.
• Dried Thyme and Italian Seasoning: These herbs infuse the soup with comforting herbal notes.
• Frozen Green Beans and Peas: Added last to keep them vibrant and tender, not mushy.
• Salt and Pepper: Essential to bring everything together—season thoughtfully.

Variations

One of the joys of making this Instant Pot Vegetable Beef Soup Recipe is how easy it is to tweak it based on what’s in your pantry or your family’s tastes. Don’t hesitate to make it your own!

• Vegetarian Option: Skip the beef and use vegetable broth, then add extra beans or lentils for protein—I’ve done this when guests preferred a meatless meal, and it’s just as comforting.
• Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce if you love a little heat—my husband swears it makes it more satisfying.
• Seasonal Veggies: Swap in whatever veggies you have—zucchini, corn, or even kale works great late summer.
• Make it Heartier: Stir in cooked barley or small pasta shapes after pressure cooking for an extra-filling soup, which I tend to do on chillier nights.

How to Make Instant Pot Vegetable Beef Soup Recipe

Step 1: Brown the Beef for Deep Flavor

First things first, let’s brown that stew meat. Select ‘Saute’ on your Instant Pot and add a tablespoon of oil. When it starts to shimmer, add half of your beef cubes, sprinkling some salt and pepper on them. Cook each side for 2-3 minutes until browned all over—this step locks in flavor and adds richness to your soup. Then, transfer the browned meat to a plate and repeat with the rest. Press ‘Cancel’ after the second batch is done and toss all the meat back into the pot.

Step 2: Add Your Veggies and Broth

Now, toss in your onion, potatoes, carrots, celery, and garlic. Pour in the diced tomatoes with their juices and add the beef broth. Sprinkle the thyme and Italian seasoning over everything. Give it a good stir so the flavors start to mingle before locking the lid in place. Don’t forget to set the vent to ‘sealing’!

Step 3: Pressure Cook for Tenderness

Set your Instant Pot to cook on high pressure for 20 minutes. This timing hits the sweet spot where the beef is melt-in-your-mouth tender, and the potatoes and carrots soften just right. When the cooking cycle ends, let it naturally release pressure for 10 minutes—this helps finish the cooking gently. After that, carefully flip the vent to ‘venting’ to release any left-over steam.

Step 4: Add Frozen Veggies and Finish Cooking

Press ‘Saute’ again, add your frozen green beans and peas, then cook for about 5-6 minutes until tender but still vibrant. Don’t skip this sauté step; it keeps the veggies from getting mushy and brightens the final flavor. Finally, season with more salt and pepper to your taste before ladling it into bowls.

How to Serve Instant Pot Vegetable Beef Soup Recipe

Garnishes

I love sprinkling a handful of fresh chopped parsley or a few basil leaves on top for a pop of color and brightness. You can also add a swirl of sour cream or a sprinkle of grated Parmesan for extra richness—makes it feel a bit fancy, perfect for casual dinners or when you want to spoil yourself a little.

Side Dishes

This soup shines with crusty bread or soft dinner rolls to soak up every last bit of broth. Occasionally, I serve it alongside a simple green salad dressed with vinaigrette to balance the hearty flavors with fresh crunch.

Creative Ways to Present

For a cozy gathering, try serving the soup in mini bread bowls—it’s such a fun way to impress guests with minimal effort. Or ladle it into pretty wide-rimmed mugs for a casual weekday lunch with a comforting vibe.

Make Ahead and Storage

Storing Leftovers

Once your soup cools, I like to store leftovers in airtight containers in the fridge. It keeps well for 3-4 days, making it a lifesaver for next-day lunches or quick dinner fixes.

Freezing

This soup freezes beautifully—portion it out into freezer-safe containers or heavy-duty bags. When you’re ready, thaw overnight in the fridge before reheating. It’s a perfect batch-cook meal that tastes almost as good weeks later.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring occasionally to prevent sticking. It helps preserve the texture of the veggies and keeps the beef tender, unlike microwaving which sometimes makes it a bit rubbery.

FAQs

Final Thoughts

I absolutely love how this Instant Pot Vegetable Beef Soup Recipe turns out every single time—it’s a reliable, delicious, and comforting meal that never disappoints. When I first tried making beef soup in the Instant Pot, I was amazed at how tender the meat got and how the veggies kept their texture without any fuss. I hope you give this recipe a whirl and make it part of your own kitchen favorites—it’s truly one of those meals that warms your belly and soul. Let me know how it goes, and don’t be shy with your own little twists!

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