Nothing beats a warm bowl of vegetable beef soup on a cold evening, especially when you can make it in your Instant Pot without spending hours in the kitchen. This recipe walks you through every step of creating tender beef, perfectly cooked vegetables, and a rich broth that tastes like it simmered all day. By the end, you will have a go-to soup recipe that your whole family will request again and again.
Before you start cooking, having everything measured and ready makes the process smooth and stress-free. This recipe serves 6-8 people and uses ingredients you can find at any grocery store.
Instant Pot Vegetable Beef Soup Ingredients
Here's what you'll need to make this hearty but easy Vegetable Beef Soup in the pressure cooker:
- 2 lbs Beef Stew Meat
- 2 tablespoon Olive Oil or Avocado Oil
- 3-4 Garlic cloves, minced
- 6 cups beef broth (Try making your own beef bone broth!)
- 1 medium onion, diced
- 3 carrots, diced
- 1 tablespoon Worcestershire sauce
- 2-3 Russet potatoes, cubed
- 1 cup frozen peas
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt
- Pepper
Helpful tips before you start:
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- This recipe is made for the 6-qt Instant Pot, but you could easily use it in the 8-qt as well. I have had this Instant Pot for 10 years now, and it is a work horse in the kitchen!
- Make sure the stew beef is in uniform 1-inch pieces so they cook evenly and become tender at the same rate throughout the soup.
- Prep all vegetables before you begin cooking since the browning process moves quickly once you start.
- Use homemade beef bone broth (or any kind you like, including chicken broth or vegetable broth).
Vegetable Beef Soup Recipe
- Pat your beef cubes completely dry with paper towels. Moisture prevents proper browning and creates steam instead of the flavorful crust you want. Season the beef generously on all sides with salt and pepper. Press the Saute button on your Instant Pot and select the "More" or "High" setting. Drizzle in the olive oil and let it heat for about 30 seconds until it shimmers. Add half of the beef cubes in a single layer without crowding the pot. Brown each side for 2-3 minutes until you see a deep golden crust form. Transfer the first batch to a plate and repeat with the remaining beef. Note: Don't crowd the pot during browning or the beef will steam instead of sear, which means less flavor development in your final soup.
- Keep your Instant Pot on Saute mode after removing the browned beef. Add the diced onion directly to the pot and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and softened. Toss in the minced garlic and stir constantly for about 30 seconds. Garlic burns quickly, so keep it moving and watch it carefully.
- Pour in 1 cup of the beef broth while the Instant Pot is still on Saute mode. Use your wooden spoon to scrape the bottom of the pot vigorously, loosening all those browned bits stuck to the surface. Continue scraping for about 1-2 minutes until the bottom feels completely smooth. Press Cancel to turn off the Saute function.
- Return all the browned beef and any accumulated juices from the plate back into the Instant Pot. Pour in the remaining 5 cups of beef broth, followed by the Worcestershire sauce and salt and pepper. Drop in your bay leaves and sprinkle the dried thyme evenly over the mixture. Now add all your carrots and potatoes. Give everything a gentle stir to distribute ingredients. The liquid should cover most of the ingredients, though some vegetables may peek above the surface. That is perfectly fine because the pot will generate steam that cooks everything evenly.
- Secure the Instant Pot lid by placing it on top and turning it clockwise until you hear it click into the locked position. Turn the steam release valve to the Sealing position. Press the Manual or Pressure Cook button (depending on your model) and use the plus/minus buttons to set the time to 20 minutes. Make sure the display shows High Pressure.
- When the timer beeps and shows that the 20 minutes of pressure cooking has completed, press Cancel to turn off the Keep Warm function. Do not touch the steam release valve yet. Allow the Instant Pot to natural release for 10 minutes, then release pressure, and open your Instant Pot.
- Add in frozen peas, and set Instant Pot to simmer. Allow peas to cook for 5 to 10 minutes (depending on your preference) and also use this time to adjust your seasonings. Add more salt and pepper if needed or red pepper flakes for a bit of heat.
- Once peas are cooked through, turn off Instant Pot, remove bay leaves and serve!
What to Serve with Vegetable Beef Soup
- Crusty bread or dinner rolls for dipping into the broth (Check out my Jalapeno Cheddar Bread or No-Knead Baguettes for a great option.)
- Freshly grated Parmesan cheese sprinkled on top
- A dollop of sour cream for added richness
- Crusty grilled cheese sandwich for a peak comfort food combo
- Fresh cracked black pepper for those who want extra heat
Substitutions for Vegetable Beef Soup
Don't have all of these ingredients on hand, or want to simply use what you have? Try any of these variations!
- Substitute ground beef for the stew beef and cut down the cooking time to 15 minutes in the Instant Pot. Do still brown the meat ahead of time, and drain any excess fat before sauteing the onions and garlic.
- Add 1-2 tablespoons of tomato paste for a richer broth (similar to beef stew).
- Add in chopped celery, cut green beans, frozen corn, or any other fresh vegetables you have laying around!
How to Store Leftover Soup
Proper storage keeps your vegetable beef soup fresh and delicious for several days, and it actually tastes even better the next day as the flavors continue to meld together.
- Let the soup cool to room temperature before storing, which typically takes 30-45 minutes. Leaving it on the counter with the lid off speeds up the cooling process. Never put piping hot soup directly into the refrigerator, as it raises the internal temperature of your fridge and can affect other foods.
- Transfer the cooled soup into airtight containers, leaving about an inch of space at the top for expansion. Glass containers with tight-fitting lids work best because they do not absorb odors or stain like plastic can.
- Store the soup in the refrigerator for up to 4 days. The beef will continue to absorb flavors from the broth, making each reheated portion even more flavorful.
- When ready to reheat, you can either microwave individual portions for 2-3 minutes, stirring halfway through, or reheat larger amounts on the stovetop over medium heat until warmed through. Add a splash of broth or water if the soup has thickened too much during storage.
Freezer Storage Guidelines:
This hearty soup freezes beautifully for up to 3 months.
- Portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing. Lay freezer bags flat on a baking sheet to freeze, which allows you to stack them efficiently once solid.
- Label each container with the date and contents. When freezing in bags, leave some headspace because the liquid will expand as it freezes.
- Potatoes can become slightly grainy when frozen and thawed, though the soup still tastes delicious.
- Freeze in portion sizes that match your typical meal needs for easier thawing.
- To reheat frozen soup, you have two options. The first method involves thawing it completely in the refrigerator overnight, then reheating on the stovetop or in the microwave. The second method skips thawing by placing the frozen soup in a pot over medium-low heat, stirring occasionally as it melts and heats through. This takes about 20-25 minutes.
Need more dinner ideas? Check out these other popular recipes that your whole family will love!
- Easy Beef and Cabbage Soup: This family favorite is a winter-time staple at our home.
- Instant Pot Red Lentil Soup: We aren't vegetarians, but my entire family loves it when I skip the meat and make this easy lentil soup.
Yield: 6-8 Servings
Easy Instant Pot Vegetable Beef Soup
No Ratings
Want a comforting soup that practically makes itself? Learn how to create tender beef and vegetable soup in your Instant Pot with this foolproof recipe.
Prep Time
20 minutes
Cook Time
25 minutes
Additional Time
10 minutes
Total Time
55 minutes
Ingredients
- 2 lbs Beef Stew Meat
- 2 tablespoon Olive Oil or Avocado Oil
- 3-4 Garlic cloves, minced
- 6 cups beef broth (Try making your own beef bone broth!)
- 1 tablespoon Worcestershire sauce
- 1 medium onion, diced
- 3 carrots, diced
- 2-3 Russet potatoes, cubed
- 1 cup frozen peas
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt
- Pepper
Instructions
- Pat your beef cubes completely dry with paper towels. Moisture prevents proper browning and creates steam instead of the flavorful crust you want. Season the beef generously on all sides with salt and pepper. Press the Saute button on your Instant Pot and select the "More" or "High" setting. Drizzle in the olive oil and let it heat for about 30 seconds until it shimmers. Add half of the beef cubes in a single layer without crowding the pot. Brown each side for 2-3 minutes until you see a deep golden crust form. Transfer the first batch to a plate and repeat with the remaining beef. Note: Don't crowd the pot during browning or the beef will steam instead of sear, which means less flavor development in your final soup.
- Keep your Instant Pot on Saute mode after removing the browned beef. Add the diced onion directly to the pot and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and softened. Toss in the minced garlic and stir constantly for about 30 seconds. Garlic burns quickly, so keep it moving and watch it carefully.
- Pour in 1 cup of the beef broth while the Instant Pot is still on Saute mode. Use your wooden spoon to scrape the bottom of the pot vigorously, loosening all those browned bits stuck to the surface. Continue scraping for about 1-2 minutes until the bottom feels completely smooth. Press Cancel to turn off the Saute function.
- Return all the browned beef and any accumulated juices from the plate back into the Instant Pot. Pour in the remaining 5 cups of beef broth, followed by the Worcestershire sauce and salt and pepper. Drop in your bay leaves and sprinkle the dried thyme evenly over the mixture. Now add all your carrots and potatoes. Give everything a gentle stir to distribute ingredients. The liquid should cover most of the ingredients, though some vegetables may peek above the surface. That is perfectly fine because the pot will generate steam that cooks everything evenly.
- Secure the Instant Pot lid by placing it on top and turning it clockwise until you hear it click into the locked position. Turn the steam release valve to the Sealing position. Press the Manual or Pressure Cook button (depending on your model) and use the plus/minus buttons to set the time to 20 minutes. Make sure the display shows High Pressure.
- When the timer beeps and shows that the 20 minutes of pressure cooking has completed, press Cancel to turn off the Keep Warm function. Do not touch the steam release valve yet. Allow the Instant Pot to natural release for 10 minutes, then release pressure, and open your Instant Pot.
- Add in frozen peas, and set Instant Pot to simmer. Allow peas to cook for 5 to 10 minutes (depending on your preference) and also use this time to adjust your seasonings. Add more salt and pepper if needed or red pepper flakes for a bit of heat.
- Once peas are cooked through, turn off Instant Pot, remove bay leaves and serve!
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Looks delicious, I didn't see Worcestershire sauce in the ingredients.
Gracious, you're right, Diane. Let me add that in. Thank you!