Instant Pot Vegetable Beef Soup

This Instant Pot Vegetable Beef Soup recipe is made entirely in one of the hottest kitchen tools, an instant pot. Pressure cooking results in a flavorful soup with tender and juicy chunks of beef. Bonus, stovetop instructions included!

vegetable-beef-soup-in-a-bowl

What's Needed to Make Instant Pot Vegetable Beef Soup

Instant Pot vegetable beef soup uses the same ingredients as any other version whether it's made in a slow cooker or on the stovetop. Ingredients you'll need: stew beef, diced celery and onion, canned tomatoes, tomato paste, beef stock, frozen mixed vegetables, diced potatoes, a bay leaf, and various seasonings along with salt and pepper. You'll also need: an Instant Pot, measuring cups and spoons, a sharp paring knife to peel the potatoes, a sharp knife to dice the onion and celery and a chopping board plus a ladle and soup bowls for serving. The good news is, you likely have all of these kitchen basics already on hand.

how-to-make-instant-pot-soup

Helpful Tips for Making Vegetable Beef Soup in an Instant Pot

The beauty of instant pot cooking is, you greatly reduce the cooking time without sacrificing flavor.

I use stew beef in this recipe. If preferred you could use small chunks of beef chuck roast. When doing so, the soup may take longer to cook depending on how your appliance performs.
For ease of preparation, mixed frozen vegetables will work like a charm. If you prefer making your own from fresh you certainly can. Think around ¾ cup each of corn, carrot and green beans with around ½ cup of peas. All of these amounts can be adapted to suit the amount you have on hand, or to your personal taste.
You can also adapt this soup recipe using your favorite variety of vegetables. Baby limas are also delicious in vegetable beef soup.
At the end of cooking, you can thicken the broth further by using additional tomato paste, if desired. Add one or two tablespoons at a time, mix through until it's completely melted before testing the thickness.
This soup will freeze beautifully for future meals. Cool the soup completely and package in freezer safe containers. You can store it frozen for up to 2 months.

ingredients-to-make-instant-pot-vegetable-beef-soup

Stovetop Instructions for Making Vegetable Beef Soup

Stovetop Instructions:

In a 6 quart dutch oven or similar size soup pot, heat olive oil over medium-high heat. Add stew beef in a single layer. Brown stew beef on all sides, seasoning with garlic salt and black pepper. Brown on all sides for about 4-5 minutes total. Remove using a slotted spoon to a plate.
Add onion and celery to pot. Cook for 2-3 minutes or until softened.
To the pot add stock, Worcestershire sauce, canned tomatoes, tomato paste, bay leaf, sugar, Italian seasoning and red pepper flakes. Return beef to the pot.
Bring to a boil, then lower the heat and simmer covered for 75 minutes, or until the meat is fork tender.
Uncover and add mixed vegetables and diced potatoes. Recover and continue to cook for an additional 15 minutes or until the potatoes are fork tender.
Thicken with additional tomato paste, if desired.
Mix in chopped parsley and serve.

best-vegetable-soup

Other Instant Pot Recipes to Add to the Menu

Other ways to utilize an Instant Pot for quick meals and side dishes:

Instant Pot Ragu Bolognese Sauce
Instant Pot Mashed Potatoes
Instant Pot Beef and Bean Chili
Instant Pot Mississippi Pot Roast
Instant Pot Chicken Noodle Soup from the Pioneer Woman

instant-pot-vegetable-beef-soup

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items: