If you are craving a comforting, hearty meal that feels like a warm hug in a bowl, then this Instant Pot Vegetable Beef Soup Recipe is exactly what you need. It’s the perfect blend of tender beef, vibrant vegetables, and rich broth all coming together in a snap thanks to the magic of the Instant Pot. This soup not only satisfies those hunger pangs but also packs a colorful punch of nutrition and flavor with every spoonful. Whether you’re cooking for a family dinner or meal prepping for the busy week, this recipe makes the perfect go-to for wholesome and satisfying eating.
Ingredients You’ll Need
Gathering just the right ingredients is key to turning ordinary components into an extraordinary soup. Each ingredient in this Instant Pot Vegetable Beef Soup Recipe plays a crucial role in building layers of flavor and texture, from the tender beef that adds richness, to the fresh and frozen veggies that bring color and bite.
- 1 pound diced beef: Choose stew meat for perfect tenderness after pressure cooking.
- 1/2 teaspoon garlic powder: Enhances the beef’s natural flavor; omit if using leftover pot roast.
- 1/2 medium yellow onion, diced: Adds sweetness and depth to the broth.
- 2 celery stalks, diced: Offers subtle crunch and freshness.
- 1 cup diced carrots: Provides vibrant color and a touch of natural sweetness.
- Cooking spray or olive oil: For browning the beef and sautéing veggies.
- 4 1/2 cups beef broth or stock: Forms the hearty, savory base; water plus Better Than Bullion works perfectly too.
- 1/2 teaspoon dried oregano: Gives herbal, earthy notes to the soup.
- Salt and pepper to taste: Essential for seasoning throughout the cooking process.
- 2 cups frozen corn kernels: Sweet pops of texture that freeze in the garden-fresh feel.
- 1 cup frozen green beans: Adds another layer of green freshness and a slight snap.
- 2 cups diced potatoes: Thickens the soup slightly and makes it more filling.
- 1 can diced tomatoes, undrained (14.5 ounces): Brings acidity and brightness to balance the beefy richness.
- 1 bay leaf: A subtle aromatic that infuses each spoonful with warmth; remember to remove it before serving.
How to Make Instant Pot Vegetable Beef Soup Recipe
Step 1: Preheat and Prepare
Begin by preheating your Instant Pot on the sauté setting. Lightly spray the pot with cooking spray or drizzle a touch of olive oil to prevent sticking and to create a nice sear on the beef.
Step 2: Brown the Beef
Add the diced beef to the hot pot. Sprinkle the garlic powder, salt, and pepper over the meat to season generously. Let the beef brown for about 3 to 4 minutes, stirring occasionally to get an even crust. This browning step is crucial as it locks in flavor and builds a tasty base for your soup.
Step 3: Sauté the Aromatics
Next, toss in the diced onions, celery, and carrots. Cook for another 3 to 4 minutes, stirring frequently until the onions become translucent and the vegetables begin to soften. These aromatics will deepen the soup’s flavor and create a fragrant foundation.
Step 4: Add Remaining Ingredients
Turn off the sauté mode. Now it’s time to add the beef broth, dried oregano, frozen corn, green beans, diced potatoes, undrained tomatoes, and the bay leaf. Give everything a good stir to combine all those wonderful layers of flavor.
Step 5: Pressure Cook the Soup
Place the lid on your Instant Pot and lock it firmly. Set the timer to manual high pressure for 8 minutes. Because the pot is quite full, it might take about 22 minutes to come to full pressure, so be patient. This step tenderizes the beef perfectly while melding all those fresh vegetable flavors.
Step 6: Natural Pressure Release
Once the cooking cycle finishes, allow the pressure to release naturally. This usually takes around 25 minutes and is essential for keeping the beef juicy and tender. If after 25 minutes the pot is still pressurized, go ahead and carefully perform a quick release to let out any remaining steam.
Step 7: Final Touches and Serve
Remove the lid and fish out the bay leaf before serving. Give the soup a quick stir and taste to adjust salt and pepper as needed. Your Instant Pot Vegetable Beef Soup Recipe is now ready to warm your soul!
How to Serve Instant Pot Vegetable Beef Soup Recipe
Garnishes
Sprinkle freshly chopped parsley or a little grated Parmesan cheese on top for a fresh, savory finish. A dollop of sour cream can add creaminess that beautifully complements the hearty soup.
Side Dishes
Serve alongside a crusty baguette or garlic bread for dipping into the flavorful broth. A simple green salad with a tangy vinaigrette brings a crisp contrast to the warm soup.
Creative Ways to Present
For a cozy dinner party, ladle the soup into rustic bread bowls for an eye-catching presentation. Alternatively, offer a toppings bar with shredded cheese, chopped scallions, and crushed red pepper flakes, letting everyone personalize their bowls.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors will continue to develop, making leftovers even more delicious.
Freezing
For longer storage, freeze the soup in freezer-safe containers or heavy-duty zip-lock bags. It will keep well for up to 3 months and thaw quickly in the refrigerator overnight.
Reheating
Reheat leftovers on the stove over medium heat, stirring occasionally until warmed through. If the soup thickens too much after refrigeration, add a splash of beef broth or water to reach your desired consistency.
FAQs
Can I use other vegetables in this Instant Pot Vegetable Beef Soup Recipe?
Absolutely! Feel free to swap or add vegetables like peas, zucchini, or bell peppers. Just keep in mind some veggies cook faster, so add them closer to the end to avoid overcooking.
Is it necessary to brown the beef before pressure cooking?
Browning the beef adds rich flavor and a better texture, but if you are short on time, you can skip this step. The soup will still be delicious, just slightly less complex in taste.
Can I use leftover cooked beef instead of raw stew meat?
Yes! If using leftover cooked beef or pot roast, omit the garlic powder and browning steps. Add the beef along with the other ingredients before pressure cooking to warm through.
How thick is this soup? Can I make it thicker or thinner?
This soup has a comforting, broth-based texture with chunks of meat and vegetables. To thicken it, you can mash a few potatoes into the broth or simmer it uncovered after cooking. To thin it, simply add more broth.
Can I make this recipe on the stovetop instead of an Instant Pot?
Definitely! Brown the meat and vegetables in a large pot, then add the remaining ingredients and simmer on low for 1.5 to 2 hours until the beef is tender and flavors meld beautifully.
Final Thoughts
This Instant Pot Vegetable Beef Soup Recipe is truly one of those dishes that feels like home no matter the season. It’s hearty, nourishing, and packed with vibrant colors and textures that never fail to delight. Give it a try for your next dinner and watch it become an instant family favorite that you reach for time and time again.
Print
Instant Pot Vegetable Beef Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 63 minutes
- Total Time: 73 minutes
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
Hearty and flavorful Instant Pot Vegetable Beef Soup featuring tender diced beef, fresh vegetables, and a savory broth, perfect for a comforting and nourishing meal made quickly using pressure cooking.
Ingredients
Beef and Seasoning
- 1 pound diced beef (stew meat)
- 1/2 teaspoon garlic powder (to season the beef – omit if using leftover pot roast)
- Salt and pepper to taste
- Cooking spray or olive oil (for browning)
Vegetables
- 1/2 medium yellow onion, diced
- 2 celery stalks, diced
- 1 cup diced carrots
- 2 cups diced potatoes
- 2 cups frozen corn kernels
- 1 cup frozen green beans
Liquids and Herbs
- 4 1/2 cups beef broth/stock (or water plus 1 Tablespoon Better Than Bullion Beef Base)
- 1/2 teaspoon dried oregano
- 1 can diced tomatoes, undrained (14.5 ounces)
- 1 bay leaf (remove after cooking)
Instructions
- Preheat the Instant Pot: Spray the Instant Pot insert with cooking spray or lightly grease with olive oil to prepare for browning the meat.
- Brown the Beef: Add the diced beef to the pot and season with garlic powder, salt, and pepper generously. Brown the beef for 3 to 4 minutes to develop flavor.
- Sauté Vegetables: Add diced yellow onion, celery, and carrots to the pot with the beef. Cook them together for 3 to 4 minutes to soften and combine flavors.
- Add Remaining Ingredients: Turn off the Instant Pot. Add beef broth (or water plus beef base), dried oregano, frozen corn kernels, frozen green beans, diced potatoes, diced tomatoes with juices, and the bay leaf.
- Cook Under Pressure: Secure the lid on the Instant Pot, lock it, and set it to manual high pressure for 8 minutes. Note that it will take about 22 minutes for the pot to come to pressure due to the volume of ingredients.
- Release Pressure Naturally: Once the cooking time ends, allow the pressure to release naturally for around 25 minutes. If pressure persists after this time, manually quick release the remaining pressure.
- Finish and Serve: Remove the bay leaf from the soup. Give the soup a good stir and serve warm for a comforting meal.
Notes
- For best flavor, use beef broth or stock rather than plain water.
- Adjust the salt and pepper to taste at the end of cooking as broth and canned tomatoes vary in saltiness.
- To speed up prep, use pre-diced vegetables or frozen diced mixes.
- Leftover pot roast can be used instead of stew meat; omit garlic powder in that case.
- Natural pressure release adds to tenderness and flavor integration.
