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This Instant Pot Vegetable Beef Soup is rich, hearty, and packed with tender beef and loads of veggies. This is a from scratch recipe that will taste like you spent hours, but it cooks quickly in the Instant Pot!
Cozy, comforting Instant Pot Vegetable Beef Soup is perfect for a family dinner or to reheat for lunches all week!
Canned Soup Who??
I’d make Campbell’s canned vegetable beef soup almost every day for lunch in the summer when we were home from school. So dang good, hearty, filling, and easy!
I had a secret recipe for that soup – microwave it first for 1 minute and then stir and microwave again for 30 seconds. <— Apparently I was making up recipes even as a kid. They’ve gotten a bit more in-depth as I’ve grown though. 😉
This homemade Instant Pot vegetable beef soup is, of course, a million times better than the canned stuff. It’s fresh, flavorful, and you know exactly what went in it.
Using the Instant Pot just makes it extra quick and simple. Plus, there is something about pressure cooking soup that makes it taste like it’s been simmering away all day long.
Take my Instant Pot Ham and Bean Soup – loads of flavor, minimal work.
I already had an Instant Pot Vegetable Soup, so I started there when making this beefy version and this one is even more savory and hearty.
♥ What We Love About Vegetable Beef Soup:
- Hearty: Soup is just about the heartiest sort of food there is. It’s perfect for cold fall or winter days, it makes a lot, and it’ll fill everyone up! Serve it with some beer bread or homemade biscuits and you’ve got a filling meal.
- Easy: The Instant Pot makes this soup recipe nice and simple! No need to spend forever letting it simmer on the stove. The flavors all amplify under pressure and it cooks quickly.
- Make Ahead: Soup is the perfect meal prep food. This one reheats beautifully and makes a filling lunch.
Ingredient Notes:
Beef Stew Meat – You can usually find already cubed beef stew meat at the grocery store or your local butcher. You could also chop up a chuck roast if you prefer.
Beef Broth – This will provide most of the liquid in the soup so I’d recommend using a good quality beef stock! It’ll really make a difference with the flavor.
Fresh Vegetables – We’re adding diced carrots, peeled and diced russet potatoes, diced onion, and minced garlic to the soup.
Frozen Vegetables – Along with the fresh veggies we’re adding frozen green beans and frozen corn. You can use fresh if you prefer but frozen works well for these and we think it tastes just the same.
Canned Diced Tomatoes – Finally we’re also adding some diced tomatoes. Canned makes it quick and easy. We also add the juice from the can for more moisture in the soup and a bit of extra flavor!
Worcestershire Sauce – Our favorite way to add savory flavor to pretty much anything! A little bit of this goes a long way. It’ll enhance the beefy flavor in the soup.
Seasoning – We’re using Italian seasoning, salt, cracked pepper and freshly chopped parsley. See below for more info on spices/seasonings!
My Favorite Instant Pot!
I absolutely love my Instant Pot! It’s great for recipes like this broccoli cheddar soup, or to cook perfect rice, cook chicken to shred (the best!), and so much more.
???????? How to Make Instant Pot Vegetable Beef Soup:
Sear stew meat in a little olive oil in your Instant Pot until nicely browned on all sides.
Add potatoes, carrots, onions, and garlic and cook for about 5 minutes. Pour in the beef broth and deglaze the pan.
Helpful Tip!
Deglaze the Pan!
Deglazing the pan is just done by adding liquid to the hot pan and then using a spoon or spatula to scrape up the browned bits stuck on the bottom. This step is important – if you skip it, you’ll likely get a burn notice when trying to pressure cook your soup.
Add a can of tomatoes, green beans, corn, and seasonings to the pot and give it a stir. Cover, set the vent to sealing, and pressure cook for 8 minutes.
Let the pressure release naturally for 15 minutes, open the lid, and stir in some freshly chopped parsley. Taste and season with additional salt and pepper, if needed.
Helpful Tip!
Salt To Taste!
We have found that food cooked in the Instant Pot tends to need more seasoning than you might normally use for a recipe on the stove. We season heavily in the beginning and then pressure cook and taste the food, adding additional seasoning as needed.
???? Spices for Vegetable Beef Soup:
We tend to keep it simple when it comes to seasonings. We want big flavors, but we don’t want to spend a fortune buying obscure spices that will expire before we use them.
For this easy vegetable beef soup, we’re seasoning with Worcestershire sauce (it adds such a richness!), Italian seasoning blend (this is just a spice mix of different Italian herbs), and salt and pepper. We also stir in fresh parsley at the end to give it a fresh flavor.
Helpful Tip!
Make your own Italian Seasoning!
- Add equal parts of dried basil, oregano, parsley, thyme, and rosemary to a small mason jar.
- Close the lid tightly and shake to combine.
- Store in your spice cabinet for up to 6 months.
Leftover Hack!
This soup will freeze well. Cool completely, pour into a ziptop freezer bag, and lay flat in the freezer.
To reheat, thaw in the fridge or under warm water and reheat on the stove.
You can also keep this soup refrigerated for about 3 to 4 days!
❔Recipe FAQs:
The main difference is that stew is thicker than soup. There is more liquid in soup. You can easily thicken this like a beef stew by dissolving 1 tablespoon of cornstarch in 2 tablespoons of cold water and whisking it into the soup after cooking. Use the saute mode on the Instant Pot while whisking to thicken the soup.
You may not have used enough seasoning, but we also find that pressure cooked foods tend to need a little more salt so it could be that too. You should taste after cooking and season as needed.
Make It a Meal!
Pair this with…
Instant Pot Vegetable Beef Soup
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat
- 3 medium carrots diced
- 2 large Russet potatoes peeled and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 5 cups beef broth
- 14 ounces canned diced tomatoes
- 12 ounces frozen green beans
- 12 ounces frozen corn
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons salt
- 1 teaspoon cracked pepper
- ¼ cup fresh chopped parsley
Instructions
- Turn the pressure cooker to ‘saute’ and, once hot, add the olive oil. Add the beef and cook until browned on all sides. Stir in the carrots, potatoes, onion and garlic, and cook until onions begin to soften, about 5 minutes.
- Add the broth to the pot and deglaze the bottom of the pan. Scrape the bottom of the pan well or you will get a burn notice when pressure cooking.
- Add the tomatoes (with juice), green beans, corn, Worcestershire sauce, Italian seasoning, salt, and pepper to the pressure cooker and stir to combine.
- Place the lid on the pressure cooker, set the valve to sealing, and cook on high pressure for 8 minutes.
- Let the pressure release naturally for 15 minutes before opening the quick release valve.
- Add the parsley to the pot, stir well to combine, taste, and add additional salt or pepper, if desired.
- Serve hot.
Elena says
Thank you for sharing such easy and delicious recipes for the Instant Pot! Our family loves your recipes 🙂
Karly Campbell says
Thank you, Elena!
NaeNae says
When it says it makes 8 servings, how much is a serving in cups?
Karly Campbell says
I didn’t measure the servings by volume.
NaeNae says
How much is a serving in whatever you measured then? Grams, etc?
Karly Campbell says
We just portioned it out into 8 servings, we didn’t measure.
Carla Hanes says
This recipe is delicious! Very easy to make. I added a sweet potato and some peas as well. Thank you.
Karly says
I’m so glad you enjoyed it! I’m sure it was delicious with sweet potatoes and peas! 🙂
Nedd K. says
I adapted your recipe Tuesday nite, combining leftover uncooked diced pork & a cut up frozen half steak portion in my freezer for the meats. As for veggies, I added fresh sliced parsnips, turnip & celery & omitted the corn & green beans. I also used fresh tomatoes rather than canned and small portions of premium petite potatoes. And as I was out of wash your sister sauce (as Guy FIeri of Triple D often terms it), I substituted it with steak sauce & soy sauce. I made minor other adjustments but when it all was said & done, OMG, as Guy Fieri might say, it was a righteous dish (or in this case, pot of soup). The pork fat, along with all the seasonings, Knorr beef bouillon powder used to make the broth & (ironically) a can of Campbell’s beef barley vegetable soup made this positive and arguably the best soup of any kind I’ve made in decades of cooking. Great recipe, Karly.
Karly says
Sounds like you made a delicious pot of soup! Thanks for sharing!
Amy R Pletcher says
LOVED this veggie beef soup!!! Delicious ?. It is a favorite a d the meat was so tender!! It will be a rotation in our meal plan for sure! So easy!! Love my instant pot
Karly says
Love hearing that, Amy!
Norma says
I really did love this recipe. I do have a question, can I use canned green beans and corn in the soup, I don’t usually have frozen vegetables on hand.
Karly says
Hi Norma! Canned corn should work fine. The canned green beans will likely be a bit mushy. I would probably add them at the end and just hit sauté for a couple minutes to let them warm up after you release the pressure. 🙂
Mimi says
Just finished this soup recipe. It was soooooo good! I added celery and used fresh thyme instead of italian seasoning. The best part is having it tomorrow for dinner too. Soups always seem to taste even better the next day. Thank you!
Karly says
Thanks, Mimi!