Instant Pot Vegetable Beef Soup
Updated Oct 11, 2025
This Instant Pot beef soup is made with beef stew meat, frozen vegetables, and potatoes, and cooked in the Instant Pot in under an hour!
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Try my Instant Pot vegetable beef soup!
This Instant Pot beef soup recipe comes in handy when I forget to start my beef stew on the stovetop and don’t have hours to wait. Instead, I make this Instant Pot version. It’s the same idea, just faster, still loaded with beef, veggies, and that slow-simmered flavor without actually having to wait for it.
On busy nights, this Instant Pot beef soup recipe is a lifesaver. Everything cooks in one pot, and the pressure cooker does all the work. I can get dinner on the table in under an hour and still feel like I made something real.
Happy Cooking!
– Yumna
Instant Pot Vegetable Beef Soup Ingredients
- Beef: Most grocery stores carry beef stew meat that’s already cut into small, bite-sized pieces. If you can’t find that, you can also use a chuck roast trimmed of excess fat and cut into small cubes before cooking, or shredded after cooking. You can also use browned ground beef.
- Frozen vegetables: I like to use a mix of frozen chopped carrots, green beans, corn, and peas. Use any veggies you like! If you use fresh veggies, sauté them with the onions and celery. Or, if you use canned veggies, add them at the very end.
- Tomatoes: I use both tomato paste and canned tomatoes. You can use diced tomatoes if that’s what you have.
- Yukon gold potato: Russet potatoes or red potatoes also work. Read my tips on how to dice a potato.
- Yellow onion: White onion or red onion is fine, too. Here’s a quick tutorial on how to dice an onion.
- Celery: Read my tips on how to dice celery. If you’re not a fan, you can leave it out.
- Olive oil: You can substitute with avocado oil or another neutral oil.
- Vegetable broth: I like to use homemade vegetable stock or store-bought low-sodium vegetable broth. You could also use chicken broth or beef broth.
- Seasoning: Fresh thyme, salt, and pepper.
How to Make Instant Pot Vegetable Beef Soup
Instant Pot Vegetable Beef Soup Recipe
This Instant Pot beef soup is made with beef stew meat, frozen vegetables, and potatoes, and cooked in the Instant Pot in under an hour!
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 onion diced
- 1 medium Yukon Gold potato scrubbed and diced (about 12 ounces of diced potato)
- 3 celery stalks diced
- 2 tablespoons fresh thyme
- 1 tablespoon tomato paste
- 1 14.5-ounce can canned diced tomatoes
- 1 quart low-sodium vegetable broth
- 2 cups mixed frozen veggies
Instructions
- Add the olive oil to an Instant Pot and set it to "Sauté." Season the beef with salt and pepper. Once the oil is shimmering, add the beef and brown on all sides, cooking for 10 minutes total.
- Remove the beef with a slotted spoon and set aside. Add the onion, potato, celery, and thyme and cook for 5 minutes, or until the vegetables start to soften. Season with salt and pepper.
- Add the tomato paste and cook for 1 minute, or until it starts to caramelize on the bottom of the pot. Deglaze the pot with vegetable broth and cook for 2 minutes.
- Add the diced tomatoes, vegetable broth, and reserved beef to the pot and bring to a simmer. Once it reaches a simmer, hit "Cancel," then add the Instant Pot lid with the vent set to "Sealing."
- Set to cook at high pressure for 25 minutes. When the cooking time is up, let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Remove the lid.
- Set the Instant Pot back to “Sauté.” Add the frozen vegetables and let them cook for 5 minutes, or until heated through. Season to taste and serve.
Notes
- My Top Tip: Reduce the Instant Pot pressure naturally. Try not to force the sealing valve open immediately. Opening the vent right after the cooking time is up could make the beef taste tough.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium heat until warmed through, or in the microwave for 1–2 minutes, stirring occasionally.
- Freezing: Transfer the soup into freezer-safe containers, leaving about an inch at the top of each for expansion in the freezer. The soup will last in the freezer for up to 3 months. Defrost overnight in the fridge, then reheat on the stove over medium heat until warmed through.
Nutrition
Calories: 218kcal, Carbohydrates: 20g, Protein: 21g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 47mg, Sodium: 499mg, Potassium: 659mg, Fiber: 5g, Sugar: 2g, Vitamin A: 3324IU, Vitamin C: 20mg, Calcium: 57mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add some beans. Stir in a can of kidney beans, chickpeas, or white beans for extra texture and protein.
- Stir in leafy greens at the end. After you turn off the Instant Pot, stir in some collard greens, spinach, or kale until wilted.
- Serve it with cooked pasta. For a nostalgic take, serve the soup with some letter-shaped cooked pasta (or any shape you have). Both kids and grown-ups will love it!
Recipe Tips
- Cut the beef into similar-sized chunks. This helps it cook more evenly.
- Don’t cut your potatoes too small. I recommend a little larger than bite-sized. Otherwise, they might get mushy.
- Reduce the Instant Pot pressure naturally. Try not to force the sealing valve open immediately. Opening the vent right after the cooking time is up could make the beef taste tough.
Serving Ideas
- Salads: Kale Caesar Salad, Mixed Greens Salad, Chopped Green Goddess Salad
- Bread: Cheesy Garlic Bread, Skillet Dinner Rolls, Olive Bread
- Sandwiches: Grilled Mozzarella Sandwich, Grilled Cheese Dippers, Hummus Sandwich
Comments
Iโm planning to make this on the stovetop. Sorry Iโm a year late to the question about that. I think it will turn out pretty much the same as the instapot although I think it will take more time for the meat to reach the tenderness.
Hi Donna! Yes, you can absolutely make this soup on the stovetop. And you’re correct, it’ll take more time to reach tenderness. Enjoy!!
Well, itโs cold here in Wa. Rainy and Dark. We were looking for comfort food but still something that could be healthier and I always come here first. Your Vegetable Beef soup was everything I hoped it would be. So easy and flavorful. Big hit with the family too!!
I’m so glad to hear this hit the spot! Hope you stay warm and cozy!
Your beef Stew was amazing! I made it last night! Honestly all I cook is your recipes now n day. Although I’m Mexican, I try to switch it up. My husband is Palestinian so those flavors are craved!
Thank you so much! I am so happy to hear you’ve been enjoying the recipes so much!
Can you make this in a slow cooker?
Yes, it should work!
Just wondering what the cooking times are if you are making it on the stove or do not have instant pot
Unfortunately, I have yet to make this on the stove! Let me know how it goes if you give it a try!