Healthy Instant Pot Vegetable Beef Soup Recipe

This easy Instant Pot Vegetable Beef Soup is sure to become a family favorite. This hearty, healthy, 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, especially during cold weather.

Since everything is cooked in the Instant Pot, dishes and cleanup are minimal.

Recipe Benefits

• No matter what type of healthy diet you’re on, this comforting soup recipe is sure to be a winner. It’s nutritious, low-carb, gluten-free, so the entire family can enjoy it.
• You can easily customize the vegetables to what you have on hand – you can even use frozen vegetables! Feel free to use 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. You can also consider bison meat and the bison meat benefits.
• 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.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

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 setting 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 using the natural release. Then, carefully use the quick release and remove the lid.

Step Four

Remove the bay leaf or bay leaves 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.

I hope you agree that this homemade vegetable beef soup using tender chunks of beef is one of your favorite things to make in the pressure cooker. It’s a hearty soup with very little prep time, but tons of flavor.

Recipe Tips

• 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

More Instant Pot Soup Recipes You Might Like

• Instant Pot Potato Soup 
• Instant Pot Red Lentil Dal
• Instant Pot Turkey & Sweet Potato Chili
• Instant Pot Vegetable Soup 
• Instant Pot Egg Drop Soup
• Instant Pot 15-Bean Soup
• Instant Pot Split Pea Soup

Don’t Miss These Yummy Instant Pot Recipes

Vegetable Stew with Potatoes (Instant Pot or Stovetop)

Sweet Potato Beef Chili (Instant Pot or Stovetop)

Instant Pot Turkey Tenderloins (Boneless Turkey Breast)

Instant pot Chicken & Sweet Potatoes

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

Instant Pot Vegetable Beef Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Print Recipe

Pin Recipe

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

Units USM Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

Instructions

1. 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.
2. Sauté for about 3 minutes, stirring occasionally.
3. Add the broth and cancel the Sauté function. 
4. Add the chopped tomatoes, green beans, thyme, and bay leaf to the pot. Stir to combine.
5. 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.
6. When the cooking time is up, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.
7. Remove the lid and stir in the lemon juice, salt, pepper, and balsamic vinegar. Use tongs to remove and discard the bay leaf.
8. Serve immediately, or cover and refrigerate for up to 4 days.

Notes

1. 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.
2. Feel free to add 1-2 tablespoons of tomato paste for even more tomato flavor.
3. You can use whatever cut of meat you like. Ask the butcher for stew meat or you can also use chopped chuck roast.
4. 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. 
5. This recipe can be easily doubled. 
6. The cook time for this recipe includes the 10 minutes to get the pot up to pressure and 5 minutes natural release time.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Instant Pot pressure cooker
• Cuisine: Healthy
• Diet: Gluten Free

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 309
• Sugar: 10.1 g
• Sodium: 580.8 mg
• Fat: 13.4 g
• Saturated Fat: 2.8 g
• Carbohydrates: 21.6 g
• Fiber: 5.6 g
• Protein: 26.8 g
• Cholesterol: 66.9 mg

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.