If you have been searching for a hearty, comforting, and full-of-flavor soup that comes together effortlessly, you’re going to love this Instant Pot Vegetable Beef Soup Recipe. It’s packed with tender beef, vibrant vegetables, and a savory broth that tastes like it’s been simmering all day, yet it cooks up in a fraction of the time thanks to the magic of the Instant Pot. Perfect for cozy nights or meal prep, this soup brings together every bite of warmth and nourishment you crave, making it a delicious family favorite that you can whip up any day of the week.
Ingredients You’ll Need
Each ingredient in this Instant Pot Vegetable Beef Soup Recipe plays a key role in creating the perfect balance of textures and flavors. From the rich, tender beef to the colorful medley of vegetables and the aromatic herbs, these simple but essential components are what make this soup truly shine.
- 1 pound diced beef: Using stew meat ensures tender, flavorful chunks that soak up the broth beautifully.
- 1/2 teaspoon garlic powder: Adds a subtle depth of garlic flavor to the beef; omit if you’re using leftover pot roast.
- 1/2 medium yellow onion, diced: Provides sweetness and a savory base for the soup.
- 2 celery stalks, diced: Offers crunch and a fresh, bright flavor that balances the richness.
- 1 cup diced carrots: Adds a hint of natural sweetness and vibrant color.
- Cooking spray or olive oil: For browning the beef and sautéing the veggies, which builds flavor.
- 4 1/2 cups beef broth or stock: The soul of your soup; you can also use water plus Better Than Bouillon for a customizable broth.
- 1/2 teaspoon dried oregano: Lends an herbaceous note that complements the heartiness of the beef and vegetables.
- Salt and pepper to taste: Essential seasonings that bring everything together.
- 2 cups frozen corn kernels: Adds bursts of sweetness and texture without extra prep.
- 1 cup frozen green beans: A crisp veggie element that cooks perfectly in the Instant Pot.
- 2 cups diced potatoes: Hearty and comforting, they soak up the broth and become delightfully tender.
- 1 can diced tomatoes, undrained (14.5 ounces): Brings acidity and a touch of tangy brightness to balance the soup.
- 1 bay leaf: Infuses a subtle earthiness and complexity; remember to remove after cooking.
How to Make Instant Pot Vegetable Beef Soup Recipe
Step 1: Preheat and Prepare
Start by setting your Instant Pot to the sauté mode and spraying the inner pot with cooking spray or adding a bit of olive oil. This step is essential to get a good sear on your beef and build layers of flavor right from the start.
Step 2: Brown the Beef
Add your diced beef to the pot and season it generously with garlic powder, salt, and pepper. Sauté the meat for 3 to 4 minutes until it starts to brown nicely. This caramelization is what sets apart a great stew or soup from an ordinary one, locking in richness that will shine through in every spoonful.
Step 3: Sauté the Vegetables
Next, toss in the diced onions, celery, and carrots. Cook them with the beef for another 3 to 4 minutes to soften them slightly and deepen their flavor. It’s these foundational flavors that make the broth taste so hearty and satisfying.
Step 4: Add Remaining Ingredients
Turn off the sauté function and add the rest of your ingredients: beef broth, dried oregano, salt and pepper, frozen corn, green beans, diced potatoes, canned tomatoes with their juice, and the bay leaf. Mixing everything in at this point ensures each element cooks perfectly and melds together beautifully.
Step 5: Pressure Cook
Seal the Instant Pot lid, lock it in place, and set it to manual high pressure for 8 minutes. Keep in mind that it will take some time to come up to pressure due to the volume of ingredients—mine took about 22 minutes. This hands-off cooking takes the guesswork out of tenderizing the beef and letting the veggies soften just right.
Step 6: Natural Pressure Release
Once cooking is complete, let the pressure release naturally, which usually takes about 25 minutes. This slow release helps the meat and vegetables relax and keeps them tender. If there’s still pressure after 25 minutes, feel free to quick release any remaining steam.
Step 7: Final Touch and Serve
Before ladling the soup into bowls, don’t forget to fish out the bay leaf. This simple step makes all the difference in the smoothness of your broth. Now your Instant Pot Vegetable Beef Soup Recipe is ready to warm you from the inside out.
How to Serve Instant Pot Vegetable Beef Soup Recipe
Garnishes
To elevate this soup, consider garnishing with freshly chopped parsley or a sprinkle of grated Parmesan cheese. These add a fresh, bright note or a little salty richness that complements the natural flavors beautifully.
Side Dishes
This soup pairs wonderfully with a crusty baguette or warm garlic bread for dipping. A simple side salad with a tangy vinaigrette can also lighten the meal and add a refreshing contrast.
Creative Ways to Present
Serve the soup in rustic bread bowls for a cozy presentation that’s perfect for casual dinners or gatherings. You can also top it with a dollop of sour cream or a drizzle of hot sauce if you want to add a personal twist.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making your meal prep super rewarding.
Freezing
If you want to keep it longer, this Instant Pot Vegetable Beef Soup Recipe freezes beautifully. Portion the soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave. If frozen, thaw overnight in the fridge for even heating. You may need to add a splash of broth or water to loosen up the soup as it warms.
FAQs
Can I use leftover beef instead of stew meat?
Absolutely! Leftover pot roast or cooked beef works wonderfully, just skip the initial browning step and add the meat along with the vegetables and broth to save time.
Can I use fresh vegetables instead of frozen?
Fresh vegetables can be used but keep in mind that they may cook faster or need slightly different timing. Frozen veggies offer convenience and consistent texture that matches well with the pressure cooking.
Is it possible to make this soup in a slow cooker?
Yes! Brown the meat and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours or on high for 3 to 4 hours for a similar result.
What can I substitute for beef broth?
If you don’t have beef broth, water with a tablespoon of beef bouillon or Better Than Bouillon Beef Base works perfectly to maintain that rich flavor.
How can I make this soup spicier?
Add a pinch of red pepper flakes during the sauté step or stir in some hot sauce when serving for a spicy kick that complements the hearty flavors.
Final Thoughts
This Instant Pot Vegetable Beef Soup Recipe is truly a keeper, delivering comfort, flavor, and ease all in one big pot. Whether you’re feeding your family on a busy weeknight or prepping meals for the week ahead, this recipe is sure to become one of your go-to favorites. Give it a try and enjoy the unforgettable warmth and satisfaction of a home-cooked soup that tastes like it came from your favorite restaurant.
Print
Instant Pot Vegetable Beef Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 63 minutes
- Total Time: 1 hour 13 minutes
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Halal
Description
This Instant Pot Vegetable Beef Soup is a hearty and comforting meal perfect for any day. Combining tender browned beef with a medley of vegetables like carrots, celery, potatoes, corn, and green beans simmered in a flavorful beef broth seasoned with oregano and garlic, this soup is both nutritious and easy to prepare using a pressure cooker. The step-by-step instructions make it simple to create a delicious, warming soup with minimal hands-on cooking time.
Ingredients
Beef and Seasonings
- 1 pound diced beef stew meat
- 1/2 teaspoon garlic powder (to season the beef; omit if using leftover pot roast)
- Salt and pepper to taste
Vegetables
- 1/2 medium yellow onion, diced
- 2 celery stalks, diced
- 1 cup diced carrots
- 2 cups diced potatoes
- 2 cups frozen corn kernels
- 1 cup frozen green beans
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 bay leaf
Liquids and Others
- Cooking spray or olive oil (for browning)
- 4 1/2 cups beef broth or stock (OR water plus 1 tablespoon Better Than Bullion Beef Base)
- 1/2 teaspoon dried oregano
Instructions
- Preheat and Prepare Instant Pot: Preheat your Instant Pot by selecting the sauté function, then spray the inner pot with cooking spray or coat it lightly with olive oil to prevent sticking.
- Brown the Beef: Add the diced beef to the pot and season with garlic powder, salt, and pepper. Brown the meat thoroughly for about 3 to 4 minutes, allowing it to develop a flavorful crust.
- Sauté Vegetables: Add the diced onion, celery, and carrots to the pot with the browned beef, and continue to cook for another 3 to 4 minutes until the vegetables start to soften.
- Add Remaining Ingredients: Turn off the sauté function, then add the beef broth (or water with beef base), diced potatoes, frozen corn, frozen green beans, diced tomatoes with their juice, dried oregano, salt, pepper, and the bay leaf. Stir gently to combine.
- Pressure Cook: Secure the lid on the Instant Pot and lock it. Set the pressure cooker to manual high pressure for 8 minutes. It will take approximately 20-22 minutes to come to pressure due to the volume.
- Natural Pressure Release: Once cooking is complete, allow the pressure to release naturally for about 25 minutes. If pressure remains after this time, carefully perform a quick release to vent the remaining pressure.
- Final Touches and Serve: Remove the bay leaf from the soup, check seasoning and adjust salt and pepper as needed, then ladle the soup into bowls and serve warm.
Notes
- For more intense flavor, use beef broth instead of water. Alternatively, a beef base or bouillon cube can enhance the stock when using water.
- If using leftover pot roast, omit garlic powder since the beef will already be seasoned.
- Natural pressure release is essential to keep vegetables tender and soup flavorful; avoid quick releasing too early.
- Feel free to substitute or add other vegetables you like, such as peas or zucchini.
- This soup stores well and tastes even better the next day after the flavors meld.
