This delicious and hearty Instant Pot Vegetable Beef Soup is sure to become a family favorite. This gluten-free recipe is nourishing and so easy to make.

Easy and gluten-free beef veggie soup made in the Instant Pot.

Recipe Highlights

  • Beef stew meat adds protein and substance to this Instant Pot Vegetable Beef Soup.
  • You can easily customize the vegetables to what you have on hand – you can even use frozen vegetables!
  • This entire recipe cooks in the Instant Pot in less than 30 minutes. I’ve also included stovetop instructions in the recipe card.
  • Make a batch early and enjoy for lunch all week.

Recipe Steps

1. Gather all of your ingredients and chop all of your veggies as directed. If you are using frozen vegetables, then get them ready.
2. Saute the beef, onion, celery, carrots, and garlic in the Instant Pot for about three minutes.

Ingredients for a delicious and easy Instant Pot Beef Veggie Soup.

3. Cancel sauté mode and add the broth, tomatoes, green beans, thyme, and bay leaf to the pot.
4. Cook at high pressure for 10 minutes and allow for a 5-minute natural release.
5. Quick-release any remaining pressure and add the remaining ingredients and stir before serving.

Saute beef and veggies in the Instant Pot for a delicious gluten-free soup.

Is This Recipe Healthy?

  • Grass-fed beef is full of healthy nutrition, including bioavailable iron and other micronutrients.
  • The beef and vegetables are even easier to digest when they are pressure cooked.
  • This Instant Pot Vegetable Beef Soup recipe is gluten-free, dairy-free, and low-carb too.

Top Tips

  • If you prefer, use frozen peas instead of the green beans.
  • After you sauté the meat and veggies, deglaze the pot with a bit of stock and scrape with a wooden spoon before adding the remaining ingredients.
  • Use tongs to remove the bay leaf before serving.
  • Refrigerate for up to 4 days.
Gluten-free vegetable beef soup.

Other Healthy Instant Pot Soup Recipes You Might Like

Don’t miss my complete Instant Pot recipe index or my epic round-up of Instant Pot Soups!

Here is the printable recipe:


Instant Pot Vegetable Beef Soup

vegetable beef soup in a bowl with spoon

This delicious and hearty Instant Pot Vegetable Beef Soup is sure to become a family favorite. This gluten-free recipe is nourishing and so easy to make.

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Instant Pot pressure cooker
  • Cuisine: Gluten-free, paleo, low-carb


  • 1 tablespoon olive oil
  • 1 pound stew beef, cut into ½-inch cubes
  • 1 onion, chopped
  • 3 carrots, chopped
  • 4 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 cups low-sodium beef broth
  • 1 14.5-ounce can, chopped tomatoes
  • 1 cup frozen green beans
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ medium lemon, juiced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon balsamic vinegar


  1. Press the Sauté button on your Instant Pot and let the pot heat up for about two minutes. Combine the beef, onion, carrots, celery, and garlic and sauté for about 3 minutes, stirring occasionally.
  2. Add the broth and cancel the Sauté function. 
  3. Add the chopped tomatoes, green beans, thyme, and bay leaf to the pot. Stir to combine.
  4. Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 10 minutes. Make sure the steam valve is set in the “Sealing” position.
  5. When the cooking time is up, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Remove the lid and stir in the lemon juice, salt, pepper, and balsamic vinegar. Use tongs to remove and discard the bay leaf.
  6. Serve immediately, or cover and refrigerate for up to 4 days.


If you prefer to use all frozen vegetables in this recipe, use 1 16-ounce package of mixed frozen vegetables. You don’t need to sauté the frozen vegetables so you can skip steps 1 and 2 and just add everything to the pot at the same time.

STOVETOP DIRECTIONS: Follow the directions as is, but use a large lidded pot. When you get to step 4, place the lid on your pot and let the soup simmer for 20 minutes or until the meat is cooked through. 

Keywords: beef soup, pressure cooker soup, healthy soup, keto

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