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beef and vegetable soup

Easy 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 naturally gluten-free, low-carb, and so satisfying.

  • Total Time: 35 minutes
  • Yield: 4 1x


Units Scale
  • 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 14.5ounce 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


  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.


  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: American
  • Diet: Gluten Free

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