Hearty and healthy, this Instant Pot vegetable beef soup has tender chunks of beef and plenty of vegetables simmered in a flavorful broth. The pressure cooker gets this soup on your table quickly, and in a hands off way.
There's no better way to get a few extra vegetables into your diet than in a bowl of soup! While we love this healthier beef and barley soup, it was about time we share our favorite vegetable beef soup.
Hearty and full of beefy flavor, this Instant Pot vegetable beef soup cooks through quicker and in a more hands off way than on the stove top.
Reasons youโll โก Instant Pot vegetable beef soup
- it has a rich, beefy flavor, but is loaded with vegetables
- it is very hands-off thanks to the Instant Pot
- it stores well and even tastes better on day 2!
Recipe video
Watch the video below to see how simple it is to prep Instant Pot vegetable beef soup. Itโs so easy! You can find more of my recipe videos on my YouTube channel.
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Recipe notes
- beef- this recipe has been tested with stewing beef; these are generally tougher cuts of beef that require a long cook time. Feel free to cut your own cubes from a tough, cheap cut of beef like chuck roast, blade roast or brisket
- broth- I've made this with both beef broth and chicken stock; for a richer flavor use the beef broth, however it's still tasty with the chicken stock!
- vegetables- we use onions, celery and carrots in this recipe; be sure to cut them very small. Some vegetable beef soup recipes call for potatoes, and you could add some 1 inch cubed potatoes in as well!
- worcestershire sauce- really helps enhance the flavors of the beef, tomatoes and herbs in this soup; if you do not have any, try swapping for soy sauce.
- thyme- I've used dried thyme leaves in this recipe; if you use fresh, use half the volume as it is more potent.
STEP BY STEP PHOTOS
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Recipe tips
Sautee the onions and beef first
For the best flavor, we start this recipe by sauteeing the onions, then the beef. Sauteeing the onions helps soften and concentrate their natural sugars; while sauteeing the beef can add flavor to the surface of the cubes. If you are in a rush, you could certainly skip this step though your soup may end up with slightly less flavor.
Add worcestershire sauce to the beef
Worcestershire sauce adds umami, tanginess and depth of flavor to the soup. It actually really helps to enhance all the other ingredients in the soup, particularly the beef. Before adding the broth and other soup ingredients, we add the worcestershire sauce to the beef and onions, simmering for a minute. This helps the worcestershire absorb into the onions and onto the surface of the beef.
Pro tip- make your own broth
Homemade broth is unbeatable in flavor! I personally love making my own homemade bone broth. It's a labor of love, but is well worth it in both nutrition and flavor.
Short on time? Skip this step and use store bought beef or chicken broth.
Instant Pot models that work
This recipe has been tested in both a 6 quart Instant Pot and an 8 quart Instant Pot. I have not tested in a mini, and suspect you'd need to cut the batch in half to get it to fit.
10 minute natural pressure release
When cooking soups and stews in the Instant Pot, I prefer to let the pot naturally depressurize for 10 minutes before releasing the remaining pressure. This ensures that the soup has time to 'settle' before releasing the pressure, preventing the soup from spewing through the valve.
For more information on quick versus natural pressure release, check out Instant Pot 101!
Storage
After cooking, cool the soup completely, then portion it out into meal prep containers or a larger air tight container.
- fridge- store in the fridge for up to 4 days.
- freezer- store in the freezer for up to 3 months.
- thaw- thaw overnight in the fridge, or immerse the container in cold water for a few hours.
- reheat- heat in a pot on the stove over medium heat until warmed through. Heat individual portions in the microwave until steaming hot.
Food safety tip- do not reheat your food more than once
Find my favorite freezer containers here!
More Instant Pot soups and stews
- The Most Incredible Instant Pot Lentil Soup
- Instant Pot Broccoli Cheese Soup
- Instant Pot Vegetarian Chili
- Rustic Instant Pot Tuscan Chicken Stew
- Instant Pot Carrot Ginger Soup
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Beef and Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 1 lb stewing beef cubes see note 1
- 2 teaspoons garlic minced
- 1 tablespoon Worcestershire sauce
- 6 cups stock beef or chicken
- 4 carrots chopped small
- 2 celery chopped small
- 15 oz can diced tomatoes 398 mL; including juices
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon dried thyme leaves
- 1 cup frozen peas
Instructions
- Select the sautรฉ function of your Instant Pot. Add the olive oil and onion to the stainless steel insert of the Instant Pot, and simmer until onion is soft and translucent, 5-7 minutes.
- Add the beef cubes to the pot, and cook until browned on all sides.
- Make a space in the middle of the pot and add the garlic. Simmer for 1 minute.
- Add the worcestershire sauce and stir up the beef, onions and garlic. Simmer for 1 minute.
- Add the stock, carrots, celery, diced tomatoes, bay leaves, salt and dried thyme leaves. Stir it up, then put the lid on the Instant Pot. Set the valve to 'sealing' and pressure cook on high pressure for 15 minutes.
- Allow the Instant Pot to naturally depressurize for ten minutes (just let it sit or unplug it). After 10 minutes, carefully turn the steam release handle to the 'venting' position to release the remaining pressure.
- Stir in the frozen peas, and let the pot sit for 3-5 minutes. Enjoy!
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Tips:
- store in the fridge for up to 4 days
- store in the freezer for up to 3 months
- thaw overnight in the fridge or immerse the container partially in cold water for several hours
- reheat in a pot on medium heat on the stove until steaming hot
Video
Nutrition Information
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