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–+ servings
close up shot of a bowl of instant pot vegetable beef soup
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5 from 2 votes

Instant Pot Beef and Vegetable Soup

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.
Prep Time15 minutes
Cook Time15 minutes
time to come to pressure + depressurize40 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 200kcal
Author: Denise Bustard

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 sauté 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.
    overhead view of onions sauteeing in an instant pot
  • Add the beef cubes to the pot, and cook until browned on all sides.
    overhead view of beef and onions sauteeing in the instant pot
  • Make a space in the middle of the pot and add the garlic. Simmer for 1 minute.
    garlic, beef, onions simmering in the instant pot
  • Add the worcestershire sauce and stir up the beef, onions and garlic. Simmer for 1 minute.
    beef, onions, garlic and worcestershire sauce simmering in the instant pot
  • 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.
    ingredients for vegetable beef soup in the instant pot before cooking
  • 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.
    vegetable beef soup in the Instant Pot after cooking
  • Stir in the frozen peas, and let the pot sit for 3-5 minutes. Enjoy!
    peas added to instant pot vegetable beef soup

Video

Notes

Storage
Cool soup completely, and store in a jar or meal prep container.
  • 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
*estimate of size; nutritional information is calculated for ⅙ of the batch
 

Nutrition

Serving: 1cup* | Calories: 200kcal | Carbohydrates: 16g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1928mg | Potassium: 664mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7638IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 3mg