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Hearty and satisfying, this vegetable beef stew combines tender, melt-in-your-mouth beef stew meat with perfectly cooked potatoes, and an array of colorful vegetables with a rich and flavorful tomato base broth. Believe-you-me; you’ll love how easy it is to make this Instant Pot vegetable beef soup. In under an hour, you have a homemade soup that tastes like it’s been cooking for 12 hours.
This Instant Pot Vegetable Beef Soup is a life-saver on busy days. With just a few minutes of prep time, you can have a delicious and healthy soup waiting for you in your pressure cooker. Plus, this recipe uses frozen veggies and store-bought beef stew meat, so it’s really easy to put together. And, since it all cooks in one pot, there’s very little cleanup required. If you enjoy this recipe then you must try my IP Beef and Broccoli!
why you’ll love this vegetable beef soup with frozen vegetables
- Very little work for big flavor. There isn’t a ton of prep work involved in making this vegetable beef soup. You’ll just need to chop up a few veggies, and then brown the beef in your Instant Pot. Dump in the other ingredients and let the instant pot do the rest!
- This soup is perfect for meal prep. This recipe makes a big batch of soup, so it’s great for meal prep or feeding a large crowd. Just portion out the soup into individual containers and store it in the fridge or freezer. Then, when you’re ready to eat, just reheat and enjoy!
- Crowd pleaser. This Instant Pot vegetable beef soup is sure to please everyone in your family. Even the pickiest of eaters will love the tender beef, flavorful broth, and colorful veggies.
- Tastes better as it ages. Like most soups, this vegetable beef soup tastes even better the next day. The flavors have a chance to meld together, and the beef becomes even more tender. So, if you can, make this soup ahead of time and enjoy it for lunch or dinner all week long!
Ingredients to make homemade vegetable beef soup
- Beef: Most grocery stores carry beef stew meat that’s already cut into small, bite-sized pieces. If you can’t find beef stew meat, you can also use chuck roast that’s been trimmed of any excess fat and cut into small cubes.
- Frozen vegetables: I like to use a mix of frozen chopped carrots, green beans, and corn. You could also use frozen peas, lima beans, or any other veggies you like.
- Tomato paste & canned tomatoes: This is what gives the soup its rich and flavorful tomato base. You could also use diced tomatoes in place of the canned tomatoes, but I find that the soup is much tastier with canned tomatoes.
- Potatoes: Yukon gold potatoes are my personal favorite, but you could also use russet potatoes or red potatoes.
- Onion: I like to use yellow onions in this soup, but you could also use white onions or red onions.
- Celery: Celery adds a nice flavor to the soup. However, if you’re not a fan of celery, you could leave it out.
- Vegetable broth: I like to use homemade vegetable stock or store-bought low-sodium vegetable broth, but you could also use chicken broth or beef broth.
- Seasoning: Fresh thyme, salt, and pepper are all you need to season this soup.
How to make vegetable beef soup
- Add olive oil to an instant pot. Season beef with salt and pepper. Once the oil is shimmering, add the beef and brown on all sides.
- Remove beef with a slotted spoon and set aside. To the same pot, add onion, potato, celery, and thyme, and cook until the vegetables start to soften. Season with salt and pepper.
- Add tomato paste and cook, until it starts to caramelize on the bottom of the pot.
- Deglaze with the vegetable broth. Add 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, and let the pressure release naturally when done.
- Set the instant pot back to “sauté.” Add the frozen vegetables and cook.
- Season to taste and serve.
If you want to freeze the vegetable beef soup for later use, cool the soup to room temperature, then pack it into freezer-safe containers, leaving about an inch at the top of each container for expansion in the freezer. Close tightly and freeze for up to 3 months. To use from frozen, defrost the container overnight in the fridge. When ready to serve, place contents in a large pot and bring them up to a boil before serving.
Tips for making vegetable beef soup in an instant pot
- Make it with a whole chuck roast. Saute it as you would the beef stew meat. When the cooking time is up, remove the beef with a slotted spoon and set it on a cutting board. When the beef is cool enough to handle, shred with two forks and return to the pot.
- Reduce the Pressure Naturally. It’s important to let most of the pressure reduce naturally in this recipe (meaning you don’t force the sealing valve open immediately). Opening the vent right after the cooking time is up could cause the beef to become tough and unpleasant to eat.
- Try to use the same size beef chunks. If your stew meat is all over the place in size, it will cook unevenly. Cut any large chunks in half, so they’re more uniform in size.
- Don’t cut your potatoes too small. To avoid mushy potatoes, you want to cut them a little larger than bite-sized. I like to cut my Yukon gold potatoes into quarters.
popular substitutions & additions
- Add more vegetables. Any vegetables can go here, like cauliflower, zucchini, eggplant, and bell peppers. You can saute them with the onions and celery
- Add leafy greens at the end. You can stir in some collard greens, spinach, or kale at the end after you turn off the instant pot.
- Add Pasta. For a nostalgic take on this soup, serve with some letter-shaped cooked pasta. Kids and grown-ups alike will love it!
- Use ground beef. You can use ground beef in place of the stew meat. Just be sure to cook it until it’s browned before adding the veggies and broth.
what to serve with your vegetable beef soup
- Grilled Cheese Dippers
- Cheesy Garlic Bread
- Skillet Dinner Rolls
- Kale Caesar Salad
- Grilled Mozzarella Sandwich
how to store & reheat vegetable beef soup
Allow the soup to cool completely, then transfer it to an airtight container and store it in the fridge. To reheat, place the desired amount in a pot over medium heat and cook until warmed through. You can also reheat individual portions in the microwave. Simply place the soup in a microwave-safe bowl and heat for a minute or two, stirring occasionally, until warmed through.
This soup can also be frozen for up to three months. Thaw in the fridge overnight before reheating.
how long will vegetable beef soup last in the fridge?
Properly stored, this soup will last in the fridge for up to four days.
Frequently asked questions
The biggest difference between beef soup and beef stew is that beef soup has more liquid while beef stew has less. This is because the beef stew is meant to be a thicker, heartier dish, while soup is typically lighter in nature.
Yes! But, you won’t want to add them in until the very end. Otherwise, they will turn to mush.
Yes, but like the canned veggies, you’ll want to add them in at the very end after the initial pressuring cooking time, or they will disintegrate.
When it comes to comfort food, few things are as comforting as a big bowl of soup. This Instant Pot Vegetable Beef Soup is packed full of flavor and hearty ingredients, and it’s sure to become a new family favorite. The best part is that it can be made in under an hour, from start to finish. So if you’re in the mood for a delicious and comforting soup but don’t want to spend all day in the kitchen, this is the perfect recipe for you.
More Soup recipes:
- Beef Barley Soup
- Sweet Potato Soup
- Cassava Stew (Yabeh)
- Acorn Squash Soup
- Chicken Lentil Soup
- Freekeh Chicken Soup
- Cheesy Broccoli Soup
- Carrot Ginger Soup
- Red Curry Soup with Noodles
- Wild Rice Mushroom Soup
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Vegetable Beef Soup
- 1 tablespoon olive oil
- 1 pound cubed beef stew meat
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 onion diced
- 1 medium 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 canned diced tomatoes
- 1 quart vegetable broth
- 2 cups mixed frozen veggies
- Add olive oil to an instant pot and set to ‘sauté’. Season beef with salt and pepper. Once the oil is shimmering, add the beef and brown on all sides, cooking for 10 minutes total.
- Remove beef with a slotted spoon and set aside. To the same pot, add onion, potato, celery and thyme and cook for 5 minutes, or until the vegetables start to soften. Season with salt and pepper.
- Add tomato paste and cook for 1 minute, or until it starts to caramelize on the bottom of the pot. Deglaze with the vegetable broth and cook for 2 minutes.
- Add 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 manual release any remaining pressure. Remove the lid.
- Set the instant pot back to “sauté”. Add the frozen vegetables and let cook for 5 minutes, or until heated through. Season to taste and serve.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.