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You are here: Home / Recipes / Soups / Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup

Published February 8, 2022 by Lauren Vavala Harris

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Vegetable beef soup in a bowl with text overlay.
Vegetable beef soup in a bowl with text overlay.
Vegetable beef soup in a bowl with text overlay.
Two images of vegetable beef soup with text overlay between them.

Instant Pot Vegetable Beef Soup is a quick, easy recipe that tastes as if you spent hours making it. With melt-in-your-mouth tender beef and plenty of delicious vegetables, it’s sure to be a family favorite!

A white bowl with vegetable beef soup in it and a glass of water and spoon in the background.

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This classic Vegetable Soup is packed with healthy ingredients and it’s super easy to make in an Instant Pot. Once your Instant Pot is fully pressurized, the soup only takes 10 minutes to finish cooking.

Homemade Vegetable Soup is full of veggies, tender beef, and flavor. Plus, it’s comforting and good for you.

I grew up eating this soup, and let me tell you, it pairs perfectly with buttered crusty bread. Instant Pot Vegetable Soup is the perfect meal to make on a cold day, when you need help warming up. It’s a favorite family meal too, and a wonderful way to get children to eat more veggies. 

If you’d prefer a stew, try my similar, heartier recipe for Instant Pot Homemade Beef Stew.

Why This Recipe Works

You can swap your favorite vegetables into this recipe pretty easily. I do, however, recommend adding in smaller, more delicate vegetables after the pressure cooker has done it’s thing. For example, I mix in frozen peas and corn afterwards, as you will see in the instructions below.

Classic vegetable soup is a childhood favorite that adults love as well. This Instant Pot Vegetable Beef Soup recipe is a great recipe to help get your kids to eat more vegetables.

This recipe is super quick to make, yet tastes as if it’s been simmering on the stove top for hours.

How to Make Vegetable Beef Soup In An Instant Pot

Ingredients

Ingredients needed to make Instant Pot Vegetable Beef Soup on a marble background with text overlay.

  • Beef: cut into bite size pieces. You can usually find stew meat already cut at your local grocery store. You can also cut it yourself. Beef chuck roast works great in this recipe.
  • Fresh Vegetables: potatoes, carrots, onion
  • Frozen Vegetables: I use a combination of corn, peas and green beans
  • Garlic
  • Tomato Sauce
  • Worcestershire Sauce
  • Beef Stock
  • Dried Herbs: basil and thyme

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

There is a little bit of prep work for this recipe. You’ll need to chop the onion and mince the garlic. You will also need to dice the potato and cut the carrots.

Chef’s Tip: try to keep all of the vegetables roughly the same size so that they all cook evenly. The carrot slices should be about 1/4-inch thick.

Season the beef with salt and pepper.

Create!

Beef cubes browned in the bottom of an Instant Pot.

Turn your Instant Pot onto sauté and add the olive oil.

Add the seasoned beef to the hot pot. Cook until just browned, about 3-4 minutes.

Beef, carrots, onion and garlic cooking in the bottom of an Instant Pot.

Mix in the onion, garlic, and carrots. Cook an additional 2-3 minutes.

Vegetable beef soup on an Instant Pot prior to cooking.

Add all of the remaining ingredients except for the frozen mixed vegetables.

Chef’s Tip: wait until the soup is done cooking before adding any additional salt and pepper. 

Put the lid on the Instant Pot and set to cook on high pressure for 10 minutes.

Once it’s done cooking, let it do a natural release for about 20 minutes. Then, turn the valve to do a final quick release.

Frozen mixed vegetables added to vegetable beef stew in an Instant Pot.

Open the lid and immediately stir in the frozen vegetables. Taste and season with additional salt and pepper, if necessary.

Present!

Overhead of Instant Pot Vegetable Beef Soup in a white bowl with a glass of water and spoon around it. g

Ladle soup into individual bowls topped with fresh parsley.

Tips and Techniques

  • Try to cut all of the vegetables roughly the same size so that they all cook evenly.
  • Wait until the soup is done cooking before adding any additional salt and pepper. 
  • Store leftover soup in an air-tight container in the refrigerator. Use within 3-4 days.

FAQ’s

What Cut Of Beef Is Best For Vegetable Beef Soup?

You can often find already cut pieces of stew meat at your local grocery store. If you can’t find it already prepared, the cut of beef that work best for Vegetable Beef Soup is chuck roast.

Do You Need To Brown Beef Before Cooking It In An Instant Pot?

Browning the beef before cooking it in an Instant Pot actually brings out more flavor. While this step can be skipped, is not recommended.

Can You Freeze Vegetable Beef Soup?

Yes, you can easily freeze Vegetable Beef Soup. Allow the soup to cool before adding it to freezer bags or airtight containers. Place in the freezer and use within 4-6 months. Be aware that the texture may change, especially that of the potatoes, when thawed and reheated.

More Instant Pot Beef Recipes to Try

Garlic Butter Instant Pot Short Ribs
Garlic Butter Instant Pot Short Ribs are flavored with a simple combination of butter, garlic, and fresh thyme. Now you can enjoy fall apart, incredibly tender short ribs in a fraction of the time!
Get The Recipe
Overhead view of three short ribs on a bed of mashed cauliflower with thyme sprigs as garnish.
Instant Pot Beef Barbacoa
Instant Pot Chipotle Beef Barbacoa is tender, smoky, and moderately spicy. Serve it with all your favorite Mexican dinners for a complete meal that can be made in about an hour.
Get The Recipe
Barbacoa beef tacos on a white plate with white bowls of tomatoes and cheese as well as half of a lime in the background over a wood table
Instant Pot Smoky Beef Chili
Instant Pot Smoky Beef Chili is loaded with ground beef, kidney beans, and smoked paprika to give it a unique flavor you will love. It’s ready in less than an hour, but tastes as if it’s been simmering all day.
Get The Recipe
Overhead view of smoky beef chili in a white bowl with a spoon in it and white napkin

Love this Instant Pot Vegetable Beef Soup recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Instant Pot Vegetable Beef Soup in a white bowl.
Print

Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup is a quick, easy recipe that tastes as if you spent hours making it! With melt-in-your-mouth tender beef and plenty of delicious vegetables, it's sure to be a family favorite!
Course Main Dish, Soup
Cuisine American, Beef, Gluten Free
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Natural Release 20 minutes minutes
Total Time 45 minutes minutes
Servings 4 servings
Calories 401kcal
Author Lauren Harris

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound beef (cut into bite size pieces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 cup carrots (sliced about 1/4-inch thick)
  • 8 ounces tomato sauce
  • 4 cups beef stock
  • 2 cups potatoes (diced into 1/2-inch cubes)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 2 tablespoons Worcestershire sauce
  • 2 cups frozen mixed vegetables (corn, green beans and peas work great)

Instructions

  • Add the olive oil to the Instant Pot and set it to sauté.
    1 tablespoon extra virgin olive oil
  • Season the beef cubes with salt and pepper, then add to the hot pot. Cook until just browned, about 3-4 minutes.
    1 pound beef, 1/2 teaspoon salt, 1/4 teaspoon pepper
  • Add the onion, garlic, and carrots and cook an additional 2-3 minutes.
    1 small onion, 2 cloves garlic, 1 cup carrots
  • Add all of the remaining ingredients except for the frozen vegetables. Put the lid on the Instant Pot and set to cook on high pressure for 10 minutes.
    8 ounces tomato sauce, 4 cups beef stock, 2 cups potatoes, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 2 tablespoons Worcestershire sauce
  • Once the Instant Pot is done cooking, let it release naturally for about 20 minutes. Then, turn the valve to do a final quick release.
  • Remove the lid and stir in the frozen vegetables.
    2 cups frozen mixed vegetables
  • Taste and season with salt and pepper, if necessary.
  • Serve with fresh, chopped parsley, if desired.

Notes

Tips and Techniques

  • Try to cut all of the vegetables roughly the same size so that they all cook evenly.
  • Wait until the soup is done cooking before adding any additional salt and pepper. 
  • Store leftover soup in an air-tight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 46g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 1292mg | Potassium: 1954mg | Fiber: 8g | Sugar: 8g | Vitamin A: 10228IU | Vitamin C: 42mg | Calcium: 121mg | Iron: 6mg

This recipe was originally published on July 26, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in November 2019. New images and more detailed information was added in February 2022.

Related Posts

Instant Pot Homemade Beef Stew
Slow Cooker Sweet Potato Chili with Ground Beef
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Instant Pot Smoky Beef Chili
Pumpkin Chili Recipe (low carb & gluten free)
2 White Bowls of Creamy Steak and Cauliflower Soup topped with green onions with a blue napkin and 2 spoons in the background on a wood table
Low Carb Steak and Cauliflower Soup (keto, gluten free)

Filed Under: Beef, Main Dish, Recipes, Soups

Comments

  1. Amelia says

    January 12, 2023 at 5:27 pm

    This was very easy to make and turned out great. I did not have any tomato sauce so I threw in a can of diced tomatoes instead and also added celery.

    Reply
    • Lauren Vavala says

      January 13, 2023 at 9:54 pm

      Thank you! Glad to hear the tomatoes worked out too!

      – Lauren

      Reply
  2. Liz says

    February 16, 2022 at 6:50 am

    Beef stew is one of our favorites! I love how you can add various types of vegetables, really whatever you have on hand! I’m a sucker for making soups in my crock pot. I need to try this recipe in my instant pot! Sounds delicious!

    Reply
  3. Ashleigh says

    August 30, 2020 at 2:31 pm

    Super easy and really good! Made some substitutions (chicken instead of beef broth and marinara sauce instead of tomato sauce to use up left overs and coconut aminos and use plum Vinegar instead of worchestershire due to intolerance). This is going to be on my fall/winter meal rotation 🙂 thanks for posting!

    Reply
    • Lauren Vavala says

      August 30, 2020 at 6:39 pm

      Hi Ashleigh! Thanks for commenting and rating the recipe, I really appreciate it and I’m so happy to hear that it’s now a regularly for you too!!

      – Lauren

      Reply
  4. Thomas says

    June 7, 2020 at 9:22 am

    Looks so delicious and filling. Thank you for sharing this recipe.

    Reply
  5. DIANE says

    December 17, 2019 at 7:13 pm

    This soup is wonderful and very easy to make. Love making soups, but time was a huge factor for me as I had to make 11 quarts to put in Christmas baskets for some families at church. I have a larger size instant pot so I was able to double this recipe no problem. The double batch made 4 quarts of soup. I didn’t have fresh garlic so I used pampered chef garlic rub, maybe 1 1/2 teaspoons. Thank you for this recipe!

    Reply
  6. Abbe@This is How I Cook says

    March 6, 2019 at 10:15 pm

    SOunds like a great recipe. Hearty and perfect for those still chilly days. Thanks for sharing!

    Reply
  7. Kristina says

    March 6, 2019 at 10:12 pm

    Totally love vegetable beef soup, even better made in the IP, so quick and easy!

    Reply
    • Lauren says

      March 7, 2019 at 7:15 am

      Agreed! I love the Instant pot!

      Reply
  8. Danielle says

    March 6, 2019 at 9:52 pm

    Yum! I got an Instant Pot recently – this looks like the perfect weeknight dinner!

    Reply
  9. Shashi at SavorySpin says

    March 6, 2019 at 8:53 pm

    That beef looks so darn tender! That IP is magical indeed!!

    Reply
  10. Shashi at SavorySpin says

    March 6, 2019 at 8:53 pm

    That beef looks so darn tender! That IP is magical indeed!

    Reply
  11. Noelle says

    March 6, 2019 at 8:14 pm

    I just bought an instant pot and this was my first recipe in it! Whole family loved it

    Reply
    • Lauren says

      March 7, 2019 at 7:29 pm

      So happy to hear it!

      Reply
  12. Adrienne says

    January 14, 2019 at 7:50 pm

    Is there any different instruction is the beef is frozen?

    Reply
    • Lauren says

      January 14, 2019 at 8:17 pm

      Hi Adrienne! I haven’t made this recipe with frozen beef, but I did some research and it looks like it should work just fine without any modifications to the recipe. I wouldn’t add a large cut of beef to the pot though, just the stew meat should be fine. I hope this helps – Lauren

      Reply
      • Adrienne says

        March 5, 2019 at 10:16 pm

        Thank you! It worked like a charm. Delicious!!!!

        Reply
        • Lauren says

          March 6, 2019 at 12:31 pm

          Yay! Glad to hear it went great! – Lauren

          Reply
  13. Paula says

    November 20, 2018 at 11:51 pm

    This was an excellent soup, and so easy. I made some changes based on what I had on hand – even without the green beans or the peas, it was good (though will try it with them next time). I used one can of diced tomatoes for the tomato sauce, chopping them up more finely. Reduced Worcestershire to 1 Tbs which was about right for us. I cut the beef into small, 1/2″ cubes. Simply amazing that at that size it comes out done and tender in just 10m. Thank you – will look forward to checking out more of your recipes.

    Reply
    • Lauren says

      November 21, 2018 at 8:43 am

      Hi Paula! Thanks so much for stopping back to say how the recipe went. The Instant Pot is amazing, isn’t it?! I’m so glad you loved the recipe 🙂
      – Lauren

      Reply
  14. Traci says

    August 6, 2018 at 12:36 pm

    Hoorayyy for the IP…and vegetable beef soup! Everyone needs a recipe like this in their back pocket for Instant Pot cooking, especially with back-to-school right around the corner. Just pinned this beauty!

    Reply
  15. Jessie says

    August 6, 2018 at 11:17 am

    I love this and I have been looking for new recipes to try for my instant pot. Thank you for sharing!

    Reply
  16. Tina Dawson says

    August 6, 2018 at 10:41 am

    This is such a gorgeous soup with so little effort. Love the color of the broth!

    Reply
  17. Laura says

    August 6, 2018 at 10:23 am

    Great recipe, I love beef cooked in a pressure cooker. I don’t understand why some people still hesitate.

    Reply
  18. Cookilicious says

    August 6, 2018 at 9:52 am

    I have just discovered Instant Pot and all recipe ideas are welcome. This soup sounds hearty and comforting.

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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