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Katie's Cucina » Recipes » Instant Pot

Instant Pot Vegetable Beef Soup

Published: Mar 19, 2020 · Modified: Jan 17, 2022 by Katie · This post may contain affiliate links

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Two Bowls of Instant Pot Vegetable Beef Soup with title text for pinterest.
Vegetable Beef Soup collage with title text for pinterest.

Instant Pot Vegetable Beef Soup is delicious and hearty soup using fresh, frozen, and even canned ingredients that is made in a little over an hours time. This soup is both gluten and dairy free and is high in protein and lower in carbs. This beef soup makes for a hearty lunch or dinner on a cold day.

2 bowls of soup with beef, carrots, green beans, corn, and peas visible on countertop.

I absolutely LOVE soup. All year round you’ll find me making soup. I’ve officially dedicated Monday night dinners as “soup” night thanks to my friend. She also makes soup for dinner on Monday nights. I think it should be a new “thing”. I love my Instant Pot Beef & Barley Soup recipe, but also love a good vegetable beef soup recipe. Unlike my beef and barley recipe that uses leftover beef this recipe for Instant Pot Vegetable Beef Soup uses fresh stewed beef and a wide variety of both fresh, frozen, and even canned vegetables.

Bonus: This vegetable beef soup recipe is a hit with my kids. Even my son who is on the picky side when it comes to vegetables will gobble this beef soup right up.

Ingredients

side view of soup with beef, carrots, green beans, corn, and peas visible on countertop with spoons.

There are a wide variety of ingredients you can put in vegetable beef soup. I’m gonna share as many possibilities as I can think of.

  • Stew Beef
  • Ground Beef
  • Carrots
  • Onions
  • Celery
  • Potatoes
  • Green Beans
  • Peas
  • Corn
  • Tomatoes
  • Lima Beans
  • Garlic
  • Parsley
  • Salt
  • Pepper
  • Montreal Steak Seasoning
Beef Soup with tomatoes, green beans, corn, and potato being ladled out of the Instant Pot

Directions

  • Turn the Instant Pot on to “Saute” setting. Add the grapeseed oil and the stew beef.
  • Sprinkle the Montreal Steak Seasoning on top of the beef. Mix well and cook for 5 minutes until most pieces of beef are browned.
  • Pour ¼ cup of the beef broth in the Instant Pot to “deglaze” the bottom of the pot.
  • Then, add in the potatoes, carrots, celery, onions, and garlic. Cook for 5 minutes.
  • Turn off the Instant Pot and add the parsley, green beans, the diced tomatoes, frozen green peas, green corn, mushrooms, and the remaining beef broth. Give the soup a stir.
  • Place the lid on the Instant Pot making sure the valve is set to “seal”. Press the “soup” setting. Set for 15 minutes*. Once done cooking, and the timer beeps. Let the soup do a natural rest for 40 minutes until the pressure pin drops. Carefully, remove the lid and give the soup a stir.
  • Season with salt and pepper and ladle into bowls.

FAQs

Two bowls Vegetable Beef Soup next to fresh celery and carrots with  Instant Pot in the background.
What tools do you need to make soup in the Instant Pot

Here are a few of my favorite must-have tools to make any soup at home.
– 8 quart Instant Pot
– Cutting Board
– Vegetable Peeler
– Sanduko Knife
– Wooden Spoon
– Silicone Soup Ladle

How do you use the soup setting on the Instant Pot?

I’ve had a lot of friends ask how I make soup in my Instant Pot. In case you didn’t realize it, there is a “soup”setting on the Instant Pot. It magically knows it’s full of liquid and will bring it to pressure at the rate soup needs to be cooked. The best part of the soup setting is that it takes a little over an hour to make a soup that tastes like it’s been simmer for hours on the stove top. Your house will smell like it too!

What do you serve with soup?

Some days for dinner I’ll serve soup on its own. Other days I like to add a side dish, salad, or even a crusty bread. Here are a few of my favorite recipes. I love to make my marinated tomato and onion salad to serve with this recipe as well as my harvest salad, strawberry feta spinach salad, and bread like buttermilk biscuits or sweet honey cornbread.

Tips & Tricks

Here are a few of my favorite tips and tricks I’ve learned when making Instant Pot beef soup.

  • Broth – 64 oz. of broth equals 2 32 oz. cartons of broth.
  • Instant Pot Pressure –
    • The Instant Pot will take about 20-30 minutes to get to pressure before the timer begins to count down.
    • In a hurry? You can carefully do a quick release pressure at the 20 minute resting mark if you are in a hurry.
    • Always use a towel to place over the valve before forcing pressure. This will prevent soup liquids from bubbling up.
  • Stove top – Don’t own an Instant Pot but would like to make this on the stove top. Follow steps 1-5 just as you would cook it on the stove top–cooking on medium heat. Then bring the soup up to a boil and reduce to a simmer–simmer for at least 1 hour until meat is tender. Add additional time if necessary. Season and serve.

Soup Recipes

2 bowls of soup with beef, carrots, green beans, corn, and peas visible on countertop near mushrooms.

Still craving soup? Here are a few more of my favorite soup recipes.

  • 3 Bean Vegetable Soup
  • Carrabba’s Minestrone Soup
  • Instant Pot Zuppa Toscana Soup
  • Instant Pot Loaded Baked Potato Soup
  • Instant Pot Spinach Tortellini Soup

If you own an electric pressure cooker and craving soup I highly recommend you try this easy homemade recipe for vegetable beef soup.

If you make this beef soup recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Bowl of Instant Pot Vegetable Beef Soup with fresh carrots and celery in background.

Instant Pot Vegetable Beef Soup

Instant Pot Vegetable Beef Soup is delicious and hearty soup using fresh, frozen, and even canned ingredients that is made in a little over an hours time. This soup is both gluten and dairy free and is high in protein and lower in carbs. This beef soup makes for a hearty lunch or dinner on a cold day.
5 from 1 vote
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Course: Soup
Cuisine: American
Diet: Gluten Free, Low Fat
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Natural Release: 40 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 10
Calories: 225kcal
Author: Katie

Equipment

  • Instant Pot

Ingredients

  • 1 tablespoon Grapeseed Oil
  • 2 lbs Beef Stew Meat
  • 1 tablespoon Montreal Steak Seasoning
  • 2 Russet Potatoes peeled and diced
  • 1 cup Carrots peeled and sliced
  • 6 Stalks Celery diced
  • 1 Onion diced
  • 3 Cloves Garlic
  • 1 tablespoon Dried Parsley
  • 1 cup Green Beans chopped into bite-sized pieces
  • 1 15 oz. Can of Diced Tomatoes
  • ½ cup Frozen Green Peas
  • ½ cup Frozen Corn
  • ½ cup Chopped White Mushrooms optional
  • 64 oz. Beef Broth
  • Salt and pepper to taste

Instructions

  • Turn the Instant Pot on to “Saute” setting. Add the grapeseed oil and the stew beef.
  • Sprinkle the Montreal Steak Seasoning on top of the beef. Mix well and cook for 5 minutes until most pieces of beef are browned.
  • Pour ¼ cup of the beef broth in the Instant Pot to “deglaze” the bottom of the pot.
  • Then, add in the potatoes, carrots, celery, onions, and garlic. Cook for 5 minutes.
  • Turn off the Instant Pot and add the parsley, green beans, the diced tomatoes, frozen green peas, green corn, mushrooms, and the remaining beef broth. Give the soup a stir.
  • Place the lid on the Instant Pot making sure the valve is set to “seal”. Press the "soup" setting. Set for 15 minutes*. Once done cooking, and the timer beeps. Let the soup do a natural rest for 40 minutes until the pressure pin drops. Carefully, remove the lid and give the soup a stir.
  • Season with salt and pepper and ladle into bowls.

Notes

  • Broth – 64 oz. of broth equals 2 32 oz. cartons of broth.
  • Instant Pot –
    • *The Instant Pot will take about 20-30 minutes to get to pressure before the timer begins to count down.
    • In a hurry? You can carefully do a quick release pressure at the 20 minute resting mark if you are in a hurry.
  • Stove top – Don’t own an Instant Pot but would like to make this on the stove top. Follow steps 1-5 just as you would cook it on the stove top–cooking on medium heat. Then bring the soup up to a boil and reduce to a simmer–simmer for at least 1 hour until meat is tender. Add additional time if necessary. Season and serve.

Nutrition

Serving: 1cup | Calories: 225kcal | Carbohydrates: 16g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 807mg | Potassium: 823mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2344IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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