Instant Pot Vegetable Beef Soup
This easy Instant Pot Vegetable Beef Soup is sure to become a family favorite. This hearty and delicious recipe uses simple ingredients and is done in 35 minutes. It’s full of vegetables, tender beef chunks, and flavor!
Tender beef and nutritious veggies makes this soup filling and good for you. This one is a family favorite and perfect for leftovers.
Since everything is cooked in the Instant Pot, dishes and cleanup are minimal.
Why You Should Try This Recipe
- No matter what type of healthy diet you’re on, this recipe is sure to be a winner. It’s nutritious, low-carb, gluten-free, and so comforting in cold weather.
- You can easily customize the vegetables to what you have on hand – you can even use frozen vegetables! But whatever you like the most at the grocery store.
- This entire recipe cooks in the Instant Pot in just about 35 minutes. You can also find stovetop instructions in the recipe card at the end of this post.
- This is the perfect meal prep recipe that the whole family will enjoy (see all of my meal prep tips for beginners). Double the recipe and make it early in the week. Enjoy the leftovers for lunch.
Key Ingredients
Stew beef is the perfect cut for the Instant Pot since it’s tough with lots of connective tissue that needs to break down to get tender. When cooked low and slow or in a pressure cooker, it becomes tender and perfect for soup. See my guide for how to find grass-fed beef near you.
Vegetables make this recipe nourishing as well as comforting. I added onion, celery, carrots, and green beans but you can add what you have on hand. Potatoes, peas, corn, or lima beans would all make great additions.
You can actually use whatever variety of vegetables you and your family like the most!
Beef broth is the liquid base for this soup and cooks the meat and veggies.
Balsamic vinegar has a fruity, wine-like flavor and a small amount adds a lot of flavor to the broth. A dash of Worcestershire sauce would be great too!
Lemon adds a small amount of acidity and complements the richness of the broth.
Recipe Steps
Step One
Use the Sauté function on the Instant Pot electric pressure cooker to lightly cook the beef, onion, celery, carrots, and garlic in the olive oil.
Step Two
Cancel the Sauté button and add the broth, chopped tomatoes, green beans or peas, thyme and a bay leaf. Lock on the lid and set the cook time to 10 minutes at high pressure.
Be sure to see the recipe card at the end of this post for the exact measurements.
Step Three
When the cooking time is up, let the pressure come down naturally for 5 minutes. Then, carefully use the quick release and remove the lid.
Step Four
Remove the bay leaf and squeeze in some fresh lemon juice. Stir in salt, pepper, and balsamic vinegar. Serve hot.
This delicious soup is also great served with a garnish of fresh parsley or chopped green onions.
Is This Recipe Healthy?
- Beef is full of healthy nutrition including bioavailable iron and other micronutrients. Use grass-fed, grass-finished beef when possible.
- The beef and vegetables are even more tender and easier to digest when they are pressure cooked.
- This Instant Pot Vegetable Beef Soup recipe is Whole30, gluten-free, dairy-free, and low-carb too.
Recipe Tips & Substitutions
- If you prefer, use frozen peas instead of the green beans.
- Feel free to add 1-2 tablespoons of tomato paste for even more tomato flavor.
- You can use whatever cut of meat you like. Ask the butcher for stew meat or you can also use chopped chuck roast.
- 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 any leftovers in an airtight container for up to 4 days. Or, to freeze, see my guide on how to freeze beef stew.
Recipe FAQs
You can serve this soup by itself or serve with crackers, salad, baked potatoes, roasted broccoli, or crusty bread.
Yes, but you’ll need to cook it for at least 4-6 hours on high. The vegetables may be mushier than if you cook this soup in the pressure cooker.
You can use whatever type of cut of beef you like the most. You can even use the cheaper cuts because the pressure cooker will help to tenderize the beef chunks.
Don’t Miss These Yummy Instant Pot Recipes
Don’t miss my complete Instant Pot recipe index or my epic round-up of Instant Pot Soups!
I hope you make this recipe! If you do, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!
Print
Instant Pot Vegetable Beef Soup
This easy Instant Pot Vegetable Beef Soup is sure to become a family favorite. This hearty and delicious recipe uses simple ingredients and is done in 35 minutes. It’s full of vegetables, tender beef chunks, and flavor!
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 1 tablespoon olive oil
- 1 pound stew beef, cut into 1/2-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 or frozen green peas
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 medium lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Press the Sauté button on your Instant Pot and let the pot heat up for about two minutes. Drizzle in the oil and then add the beef, onion, carrots, celery, and garlic.
- Sauté for about 3 minutes, stirring occasionally.
- Add the broth and cancel the Sauté function.
- Add the chopped tomatoes, green beans, thyme, and bay leaf to the pot. Stir to combine.
- 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.
- 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.
- Serve immediately, or cover and refrigerate for up to 4 days.
Equipment
Buy Now →
Notes
- 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.
- Feel free to add 1-2 tablespoons of tomato paste for even more tomato flavor.
- You can use whatever cut of meat you like. Ask the butcher for stew meat or you can also use chopped chuck roast.
- 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.
- This recipe can be easily doubled.
- The cook time for this recipe includes the 10 minutes to get the pot up to pressure and 5 minutes natural release time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot pressure cooker
- Cuisine: Healthy
- Diet: Gluten Free
Keywords: beef soup, pressure cooker soup, instant pot beef soup
Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.
Crazy question, but I am trying to avoid tomatoes – is there anything I can sub for them in this soup recipe?
Hi there! You can just leave them out. You might want to add an extra cup of broth to make sure the soup has the same consistency. You can also add extra carrots or any other veggie you like instead.
I ended up putting in two capfuls of Worcestershire Sauce as well as using red wine vinegar to “jazz it up” a bit. And we also add in rutabagas as well (what my mom used to put in hers). Just thought I’d mention it.
★★★★
Awesome, thanks for the tips, Mary!
What is the reason for the vinegar
It just gives a little extra flavor at the end. You can feel free to leave it out.
It is also good with canned or frozen corn added. Mom
Such an easy soup that is really versatile too.
★★★★★