Instant Pot Vegetable Beef Soup
Our Instant Pot Vegetable Beef Soup can be prepped in no time and will nourish your whole family. Don’t let a busy day keep you from enjoying a delicious, home-cooked, hearty soup!
This Instant Pot Vegetable Beef Soup will hit the spot for those cooler days when you are craving a hearty soup! Serve with crusty bread or tender sweet potato rolls for homey comfort food. I bet this will be a new family favorite!
The instant pot makes this delicious meal an option any day of the week, no matter how busy you are. Don’t worry if you don’t have one; we’ve included slow cooker instructions, too.
The best part is you can even freeze some of this vegetable beef soup to heat up for future meals.
Ingredients
This is meant to be a brief overview of this great recipe. Please scroll down to the teal box below for step-by-step instructions and a full printable recipe card with ingredients.
With roughly 10 ingredients, you can easily throw this Instant Pot Vegetable Beef Soup together for a low-effort weeknight meal.
- Beef: I recommend using boneless stew beef for this recipe. If chuck roast is on sale, grab it and cut it into 1-inch cubes instead of stew meat. This recipe can be made with ground beef as well.
- Olive Oil: Any neutral flavor oil will work for searing the beef and cooking the onions and celery.
- Garlic Cloves: I always recommend using fresh garlic if you have it.
- Tomato Paste: Thickens the soup and adds flavor.
- Beef Broth: Either beef broth or beef stock will work. You can also use vegetable stock and add a dash of Worcestershire sauce.
- Vegetables: Frozen carrots, green beans, and peas are perfect for this soup.
- Potatoes: For making soup, I recommend all-purpose or waxy potatoes like red Bliss or Yukon gold potatoes.
- Grains: Choose quick-cooking barley, pasta, or rice all help make this dish filling.
- Seasonings: Dried parsley and thyme add flavor. Kosher salt and black pepper round out all the flavors. If you’re not a fan of thyme, use Italian seasoning instead.
Variations
- Add a can of crushed tomatoes or petite diced tomatoes for a thicker soup.
- Switch up the veggies to include your family’s favorites. Fresh vegetables like zucchini and sweet potatoes or frozen spinach, are all delicious in this recipe.
Storage
To Store: Leftover soup should be stored in an airtight container in the fridge fro 4-5 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30 second intervals until heated throughout.
To Freeze: Place soup into a freezer-safe container. Label and store for 2-3 months. (I like these leafproof containers.)
To Thaw: Thaw overnight in the fridge.
Slow Cooker Instructions
Here’s how to make this delicious homemade vegetable beef soup in your crockpot.
Into the slow cooker, add the beef stew meat and the rest of the ingredients. Stir to combine. Secure the lid and cook on LOW for 4-5 hours or HIGH for 6-8 hours.
Serving Suggestions
This comforting soup is so hearty! It’s not only loaded with flavor, but includes so many veggies that you may not need anything else to go with your meal. However, I really love serving it with some warm buttery dinner rolls or butter swim biscuits. It’s also delicious with garlic bread!
Similar Recipes
Next time, try one of these delicious recipes:
- creamy sweet potato soup
- instant pot bourbon chicken
- busy day soup
- Italian-style chicken sausage soup
- buffalo chicken soup
- instant pot beef stew
Related: Delicious Soup Recipes
Not ready to make this vegetable beef soup instant pot recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below!
Instant Pot Vegetable Beef Soup
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Ingredients
- 2 pounds boneless stew beef
- 2 tablespoons olive oil divided
- 1 cup onion diced fine
- 1 cup celery diced fine
- 4 cloves garlic minced
- 1 6 ounce can tomato paste
- 12 cups beef broth
- 6 carrots peeled and sliced
- 3 potatoes cubed
- 2 cups frozen peas
- 1 12 ounce package frozen green beans
- 2 tablespoons dried parsley
- 2 teaspoons dried thyme leaves
- Salt and black pepper to taste
- 1 ½ cup quick cooking barley pasta, or rice
- 1 bay leaf
Instructions
- Set your instant pot to the SAUTE setting until it it hot.
- Season the meat with kosher salt and black pepper.2 pounds boneless stew beef, 2 tablespoons olive oil, Salt and black pepper
- Start with 1 tablespoon of oil and sear the beef in batches until the meat is browned on all sides. Add additional oil as needed.
- Return all the meat to the pot and stir in garlic and tomato paste. Cook for 1-2 minutes until the garlic is fragrant.4 cloves garlic, 1 6 ounce can tomato paste
- Pour beef broth or beef stock and scrape the bottom of the pot to deglaze the pan. (All the browned bits add great depth of flavor to the soup).12 cups beef broth
- Add the vegetables, parsley, thyme, and bay leaf. Mix well.6 carrots, 3 potatoes, 1 12 ounce package frozen green beans, 2 tablespoons dried parsley, 1 bay leaf, 2 teaspoons dried thyme leaves
- Cover the pressure cooker and set to MANUAL or PRESSURE COOK for 8 minutes. When the cooking time is up, quick release the pressure.
- Set the instant pot back to SAUTE and add the frozen peas and quick-cooking barley, pasta, or rice. Cook for 10-12 minutes until tender.1 ½ cup quick cooking barley, 2 cups frozen peas
- Remove the bay leaf and serve hot.
Notes
Meal Planning
Want to add this easy Instant Pot recipe to your meal plan? Download our free printable meal plan here.
This recipe is included in Meal Plan 5 along with:
- slow cooker angel chicken
- million dollar chicken casserole
- roasted chicken and vegetables
- sheet pan balsamic chicken
- sheet pan eggs and bacon
- honey teriyaki wings
- sausage and potato casserole
… and more!
Be sure to check out all our meal plan ideas here.
