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Instant Pot Vegetable Beef Soup Recipe Instant Pot Vegetable Beef Soup Recipe


Instant Pot Vegetable Beef Soup Recipe

Written by: Emily Smith

This hearty instant pot vegetable beef soup is my go-to comfort food. It's packed with tender beef and veggies, simmered in a flavorful broth. A perfect, cozy meal for chilly nights.

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So, you're after a comfort meal? Hovering right in your kitchen might be the answer! I'm talking about my go-to: Instant Pot Vegetable Beef Soup. I promise, savoring this soup feels like wrapping yourself in a cozy blanket on a chilling night. It's rich, hearty but surprisingly simple! Loaded with tender beef and a variety of veggies, it's a one-pot wonder that warms the belly and soothes the soul. Trust me, one spoonful and you'll be hooked!

Ingredients for Instant Pot Vegetable Beef Soup

  • Beef stew meat: Adds hearty flavor and protein to the soup, creating a satisfying and filling meal.
  • Onion: Provides a savory base flavor and adds depth to the soup with its aromatic qualities.
  • Carrots: Adds natural sweetness and vibrant color to the soup while providing a dose of vitamins and fiber.
  • Celery: Offers a subtle earthy flavor and crunchy texture, enhancing the overall taste and mouthfeel of the soup.
  • Potatoes: Adds a comforting and hearty element to the soup, contributing to its thickness and overall texture.
  • Diced tomatoes: Brings a burst of acidity and freshness to the soup, balancing out the richness of the other ingredients.
  • Beef broth: Infuses the soup with rich umami flavor and depth, creating a robust base for the vegetables and meat.
  • Garlic powder: Enhances the overall savory profile of the soup with its pungent and aromatic qualities, adding a depth of flavor.
  • Dried thyme: Provides a warm and earthy herbaceous flavor to the soup, complementing the other ingredients beautifully.

Essential Tools for Making This Hearty Soup

  • Instant Pot: Speeds up cooking time and infuses flavors together efficiently.
  • Knife: Essential for cutting vegetables and meat into appropriate sizes for the soup.
  • Cutting board: Provides a safe and stable surface for chopping ingredients without damaging countertops.
  • Can opener: Needed to open the can of diced tomatoes for the soup.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes


  • 1 lb beef stew meat, cubed
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 potatoes, diced
  • 1 can diced tomatoes
  • 4 cups beef broth
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • Salt and pepper to taste


  1. Set the Instant Pot to sauté mode and brown the beef stew meat.
  2. Add in the onion, carrots, celery, and potatoes. Cook for a few minutes until vegetables start to soften.
  3. Pour in the diced tomatoes, beef broth, garlic powder, thyme, salt, and pepper.
  4. Close the Instant Pot lid and set to high pressure for 20 minutes.
  5. Once done, allow for a natural pressure release for 10 minutes before quick releasing the remaining pressure.
  6. Adjust seasoning if needed and serve hot.

Nutritional value:

Per Serving in Calories: 280 kcal | Carbohydrates: 20 g | Protein: 25 g | Total Fat: 10 g | Saturated Fat: 4 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 70 mg | Sodium: 800 mg | Dietary Fiber: 4 g | Sugar: 5 g | Calcium: 60 mg | Potassium: 700 mg | Iron: 3 mg | Vitamin A: 200 µg | Vitamin C: 15 mg

Tips for Making Instant Pot Vegetable Beef Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed but do not overcook the vegetables.
  • Let the soup cool completely before storing in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cool the soup completely before transferring to a freezer-safe container or resealable bags.
  • Label with the date and freeze for up to 3 months.
  • Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

Adding a splash of Worcestershire sauce to this vegetable beef soup enhances the depth of flavor and adds a savory richness that sets it apart from the usual recipes.

Common Questions About This Instant Pot Soup Recipe

Can I use a different type of meat for this soup?
Yes, you can substitute the beef stew meat with chicken, turkey, or even tofu for a vegetarian option.
How long does this soup last in the fridge?
This soup can be stored in the fridge for up to 3-4 days in an airtight container.
Can I freeze this soup?
Absolutely! This soup freezes well. Just let it cool completely before transferring it to a freezer-safe container.
Can I add other vegetables to this soup?
Of course! Feel free to add in your favorite vegetables like green beans, peas, or corn to customize the soup to your liking.
How can I make this soup spicier?
To add some heat, you can include red pepper flakes, a dash of hot sauce, or even some diced jalapeños while cooking. Adjust to your preferred spice level.

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