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. Gluten-free, low-carb, and so satisfying.

Contents hide
1 Why You Should Try This Recipe
2 Recipe Steps
3 Is This Recipe Healthy?
4 Top Tips
5 Other Healthy Instant Pot Soup Recipes You Might Like
6 Easy Instant Pot Vegetable Beef Soup
two bowls of vegetable beef soup with fresh lemon on top

Why You Should Try This Recipe

  • 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 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. Double the recipe and make it early in the week. Enjoy the leftovers for lunch.
ingredients for instant pot vegetable beef soup

Recipe Steps

Step One

Use the Sauté function on the Instant Pot to lightly cook the beef, onion, celery, carrots, and garlic.

process shot instant pot vegetable beef soup

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 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.

instant pot vegetable beef soup with spoon

Is This Recipe Healthy?

  • 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.
  • Use grass-fed beef for the ultimate in nutrition and sustainability.
  • 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.

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!

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vegetable beef soup in a bowl with spoon

Easy Instant Pot Vegetable Beef Soup

★★★★★

4.5 from 2 reviews
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Description

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. Gluten-free, low-carb, and so satisfying.

Ingredients

Scale
  • 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 or frozen green peas
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ medium lemon, juiced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon balsamic vinegar

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.
  6. Remove the lid and stir in the lemon juice, salt, pepper, and balsamic vinegar. Use tongs to remove and discard the bay leaf.
  7. 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. 
  • This recipe can be easily doubled. 
  • Category: Soup
  • Method: Instant Pot pressure cooker
  • Cuisine: American

Keywords: beef soup, pressure cooker soup, instant pot beef soup

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