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Instant Pot Vegetable Beef Soup in a white bowl.
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5 from 13 votes

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!
Prep Time15 minutes
Cook Time10 minutes
Natural Release20 minutes
Total Time45 minutes
Course: Main Dish, Soup
Cuisine: American, Beef, Gluten Free
Servings: 4 servings
Calories: 401kcal

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