Instant Pot Vegetable Beef Soup

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Last Updated on January 10, 2020

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.

Why This Soup So Nourishing and Easy?

• Beef stew meat adds protein and substance.
• The soup is loaded with veggies.
• 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.
• Vegetable Beef Soup is perfect for a cold day.

Steps to Make this Instant Pot Soup Recipe

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.

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.

Is This Soup 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 recipe is gluten-free, dairy-free, and low-carb too.

Top Tips to Make this Vegetable Beef Soup

• 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.
• Reheat the leftovers for a healthy lunch.

Other Healthy Instant Pot Soup Recipes You Might Like:

• Instant Pot Chicken Noodle Soup (gluten-free)
• Instant Pot Chicken Soup with Rice (gluten-free)
• Instant Pot Lentil Soup (vegan option)
• Instant Pot Potato Soup (dairy-free, with vegan option)
• Instant Pot Turkey & Sweet Potato Chili (Whole30)
• Instant Pot Vegetable Soup (vegan)

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

Here is the printable Instant Pot Beef Vegetable Soup recipe:

Instant Pot Vegetable Beef Soup

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★★★★★ 5 from 1 reviews

• 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

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Description

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.

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Ingredients

• 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

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Instructions

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.

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.

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. 

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