Hearty Instant Pot Vegetable Beef Soup: Your Go-To Quick & Comforting Family Meal

Discover the ultimate Instant Pot Vegetable Beef Soup recipe – featuring unbelievably tender beef and a colorful medley of fresh vegetables, all simmering in a rich, savory broth. This incredibly easy-to-make soup is destined to become a beloved family favorite, perfect for any night of the week!

Growing up, soup wasn’t a frequent guest at our dinner table. For reasons I never quite understood, my dad wasn’t its biggest fan. However, there were a few cherished exceptions. Whenever my mom prepared a classic Vegetable Beef Soup or a hearty Beef Stew, he was enthusiastically on board. Those were the nights the house smelled amazing, and everyone gathered around for a comforting, satisfying meal. This Instant Pot version recaptures that nostalgic flavor but brings it to your table in a fraction of the time, making it a modern classic for busy families.

vegetables in beef in a soup in white bowls

What I truly adore about preparing this beef and vegetable soup in the Instant Pot is its incredible adaptability. It’s more than just a recipe; it’s a canvas for whatever fresh produce you have on hand or whatever your family enjoys most. Feel free to customize it to your heart’s content! You could easily stir in a handful of frozen peas at the very end for a touch of sweetness and vibrant color, or incorporate diced celery for added crunch and aroma during the sautéing stage. Thinly sliced zucchini or yellow squash would be delicious additions, softening beautifully into the broth, and even sautéed mushrooms could add an earthy depth. This soup truly shines as a “use-what-you-have” meal, minimizing waste and maximizing flavor.

Beyond its versatility, the Instant Pot makes what was once a time-consuming, all-day affair into a quick weeknight marvel. Traditional vegetable beef soup often requires hours of simmering on the stovetop to achieve tender meat and a fully developed flavor profile. However, with the magic of pressure cooking, you can achieve that same melt-in-your-mouth beef and deeply satisfying broth in mere minutes. This means you don’t have to reserve this soul-warming dish for weekends; it’s perfectly feasible for even your busiest evenings.

Essential Ingredients for Your Instant Pot Vegetable Beef Soup

While this recipe is wonderfully flexible, there’s a core set of ingredients that form the delicious foundation of a classic vegetable beef soup, reminiscent of how it was made in my family. These components ensure a rich flavor and hearty texture:

Chuck Roast or Stew Meat: This is the star of the show. Chuck roast, when cut into cubes, or pre-cut stew meat, is ideal for pressure cooking. Its marbling and connective tissues break down beautifully under pressure, yielding incredibly tender, flavorful bites of beef that literally fall apart.
Vegetable Oil: Essential for browning the beef and sautéing the aromatics, building a foundational layer of flavor.
Onion: Aromatic cornerstone, providing a savory depth to the broth. Finely chopped, it practically melts into the soup.
Garlic: Adds an indispensable pungent and savory kick. Always fresh, always minced for best results.
Tomato Paste: This concentrated powerhouse adds umami, richness, and a slight tang, deepening the overall flavor profile of the soup. Don’t skip this!
Beef Broth: The liquid base that carries all the flavors. Opt for a good quality beef broth or stock for the best results.
Carrots: Sweet and earthy, carrots add essential nutrients, color, and a pleasant texture. Diced small, they cook quickly and evenly.
Green Beans: A classic vegetable soup addition, offering a crisp-tender element and a touch of green. Frozen cut green beans work perfectly here.
Yukon Potato: These creamy potatoes hold their shape well during pressure cooking while adding body and a comforting starchiness to the soup. Cubed into bite-sized pieces.
Corn Kernels: A touch of sweetness and pops of texture. Frozen corn is convenient and works wonderfully.
Bay Leaf: A silent hero, infusing the soup with subtle, aromatic notes that enhance its complexity. Remember to remove it before serving!
Parsley: Fresh chopped parsley adds a bright, herbaceous finish and a pop of color, best stirred in at the end or used as a garnish.
Dried Thyme: A warm, earthy herb that complements beef and vegetables beautifully, adding classic savory notes.
Salt & Pepper: The fundamental seasonings, crucial for enhancing all the other flavors. Always adjust to taste.

This carefully selected combination of ingredients ensures a balanced, flavorful, and incredibly satisfying soup. Each component plays a vital role in creating that comforting taste we all associate with homemade vegetable beef soup.

As mentioned, traditional vegetable beef soup can typically demand several hours of simmering on the stovetop to achieve perfectly tender meat and a fully developed, deeply flavored broth. This is where the Instant Pot truly becomes a kitchen hero. This Instant Pot Vegetable Beef Soup recipe is a game-changer because it allows you to enjoy this beloved comfort food even on your busiest weeknights. Thanks to the power of pressure cooking, the soup cooks under high pressure for just 10 minutes, drastically cutting down on cooking time. Factoring in the time for the Instant Pot to come to pressure and for pressure release, you can have a piping hot, incredibly delicious, and satisfying meal on the table in under 45 minutes from start to finish. This speed doesn’t compromise on flavor or tenderness; in fact, the pressure cooking environment infuses flavors deeply and ensures the beef is exceptionally succulent.

The type of meat used in this recipe, whether it’s chuck roast cut into cubes or pre-packaged stew meat, is inherently a “low and slow” cooking cut. These cuts are rich in connective tissue, which needs time and moisture to break down, transforming tough fibers into melt-in-your-mouth tenderness. This is precisely why these meats normally require extended cooking periods. However, the Instant Pot excels at accelerating this process. By cooking under high pressure, it forces moisture and heat deep into the meat fibers, effectively tenderizing the chuck roast or stew meat in an astonishingly short amount of time, delivering results comparable to hours of traditional simmering. This is the secret to getting fork-tender beef without the wait.

How to Make Flavorful Instant Pot Vegetable Beef Soup

Creating this delicious soup in your Instant Pot is straightforward and efficient. Follow these steps for a perfect, hearty meal:

Prepare the Beef: Begin by seasoning your chuck roast or stew meat generously on all sides with salt and freshly ground black pepper. This initial seasoning is crucial for building deep flavor.
Brown the Beef: Turn on your Instant Pot and select the “Saute” function. Add the vegetable oil to the inner pot and allow it to heat until shimmering. Once hot, carefully add the seasoned beef in a single layer, ensuring not to overcrowd the pot. Brown the beef on all sides until a nice crust forms. This browning step, known as the Maillard reaction, is vital for developing rich, savory flavors that will permeate the entire soup. You might need to work in batches if you have a lot of meat.
Sauté Tomato Paste: Once the beef is beautifully browned, stir in the tomato paste. Let it cook for about a minute or two, stirring constantly. Cooking the tomato paste briefly helps to deepen its flavor and mellow its acidity, contributing to the soup’s robust broth.
Combine Ingredients: Add all remaining ingredients to the pot, with the exception of the fresh parsley. This includes the chopped onion, minced garlic, beef broth, diced carrots, cubed Yukon potato, green beans, corn kernels, bay leaf, and dried thyme. Give everything a good stir to combine. Make sure to scrape up any browned bits from the bottom of the pot with a wooden spoon – this is called deglazing and adds even more flavor while preventing a “burn” notice.
Pressure Cook: Secure the lid on your Instant Pot, ensuring it is locked into place. Turn the steam release valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” function (High Pressure) and set the timer for 10 minutes. The Instant Pot will take some time to build pressure before the cooking countdown begins.
Quick Release Pressure: Once the 10-minute cooking cycle is complete, carefully perform a quick release by turning the steam release valve to the “Venting” position. Stand clear of the valve as steam will rapidly escape. Once the float valve drops, indicating all pressure has been released, you can safely open the lid.
Adjust Seasoning & Thicken (Optional): Stir the soup gently. Carefully remove and discard the bay leaf. Taste the soup and adjust the salt and pepper as needed. If you prefer a thicker soup, select the “Saute” function again. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the simmering soup and let it cook for a few minutes, stirring occasionally, until it reaches your desired consistency.
Serve: Ladle the hot soup into bowls. For a fresh finish, garnish each serving with a sprinkle of fresh chopped parsley. Serve immediately and enjoy!

Freezing and Storing Instant Pot Vegetable Beef Soup

One of the many fantastic benefits of this Instant Pot Vegetable Beef Soup is how wonderfully it freezes, making it an excellent option for meal prep or saving leftovers for future quick meals. Yes, you absolutely can freeze this soup with great results!

To freeze the soup effectively, first ensure it has cooled completely to room temperature. This is crucial to prevent ice crystal formation and to maintain food safety. Once cooled, transfer the soup into airtight, freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat on a baking sheet in the freezer until solid, then store them vertically to save space. For individual portions, consider freezing the soup in single-serving containers or even muffin tins (then pop out the frozen pucks and transfer to a bag once solid). Properly stored, the soup can be kept in the freezer for 4-5 months, retaining its delicious flavor and texture.

When you’re ready to enjoy the soup again, the best way to thaw it is by transferring it from the freezer to the refrigerator overnight. This allows it to thaw gradually and safely. Once thawed, reheat the soup in a saucepan over medium heat on the stovetop, stirring occasionally, until it is thoroughly heated through and simmering gently. Alternatively, you can reheat it in the microwave in microwave-safe bowls, stirring every minute or so until hot. This make-ahead capability truly enhances the convenience of this already speedy Instant Pot recipe, ensuring a comforting meal is always within reach.

vegetable soup with chunks of beef in a bowl

Tips for Thickening Your Vegetable Beef Soup

Sometimes, after the pressure cooking is complete, you might find your soup a little thinner than you’d prefer. This is completely normal and easily remedied! Achieving that perfect, hearty consistency is simple. If your Instant Pot Vegetable Beef Soup is too thin after it has finished cooking, you can easily thicken it using a simple cornstarch slurry.

Here’s how to do it:
First, ensure the soup is still hot. You’ll want to set your Instant Pot back to the “Saute” function. While the soup begins to gently simmer, prepare your thickening agent. In a small separate bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until a smooth, lump-free slurry forms. It’s important to use cold water for this step, as hot water can cause the cornstarch to clump. Slowly pour this cornstarch slurry into the simmering soup in the Instant Pot, stirring continuously. Let the soup continue to cook for just a few minutes, still on the Saute setting, while stirring. You will notice the soup beginning to thicken as it heats. Continue to stir until it reaches your desired consistency. Be careful not to over-thicken; a little goes a long way. The soup will also continue to thicken slightly as it cools. Once it’s reached the desired consistency, you can cancel the Saute function and serve.

This Instant Pot vegetable beef soup will undoubtedly earn a permanent spot in your recipe rotation. It’s the ultimate warm and comforting meal for chilly evenings, providing both delicious flavor and satisfying nourishment. Moreover, it’s a fantastic way to utilize those leftover bits of vegetables accumulating in your fridge or freezer, ensuring nothing goes to waste while creating a wholesome, flavorful dish your entire family will adore. Its ease of preparation in the Instant Pot means you can enjoy this classic comfort food even on the busiest of days.

Perfect Pairings: What To Serve with Vegetable Beef Soup

A hearty bowl of Instant Pot Vegetable Beef Soup is delicious on its own, but it becomes an even more complete and comforting meal when paired with the right side dishes. Here are some fantastic options that perfectly complement its rich flavors:

Southern Style Cornbread: The slightly sweet and crumbly texture of cornbread is a classic partner for savory soups, perfect for soaking up every last drop of broth.
Parmesan Garlic Knots: Fluffy, garlicky, and cheesy, these knots add a delightful chewiness and a burst of flavor that contrasts beautifully with the soup.
Olive Garden Breadsticks: Warm, soft, and lightly salted, these popular breadsticks are always a crowd-pleaser and ideal for dipping.
Easy Biscuit Recipe: Light, flaky biscuits offer a wonderful textural contrast and are fantastic for wiping your bowl clean.
Crusty French Bread: A simple slice of crusty bread is always a good idea for dipping into a rich, savory soup.
Simple Green Salad: For a lighter accompaniment, a fresh green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.

collage of ingredients and finished bowl of vegetable beef soup

More Comforting Soup Recipes You’ll Love

If you’re a fan of warm, comforting bowls of soup, be sure to explore these other delicious recipes. From hearty stews to flavorful classics, there’s something for everyone:

Cabbage Roll Soup
Crock Pot Chili
Chicken Gnocchi Soup
Instant Pot Tortilla Soup
Split Pea with Ham Soup
Olive Garden Minestrone Soup
Beef Barley Soup
Creamy Tomato Soup: A simple yet elegant classic, perfect with a grilled cheese sandwich.
Hearty Lentil Soup: A protein-packed vegetarian option that’s incredibly satisfying and flavorful.

4.67 from 3 votes

Instant Pot Vegetable Beef Soup

By

Erin Sellin

Instant Pot Vegetable Beef Soup – tender beef and vegetables in a hearty and easy to make soup that the whole family will love!

Prep:

5 minutes

Cook:

20 minutes

Additional Time:

20 minutes

Total:

45 minutes

Servings:
5

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Ingredients

▢

1
pound
chuck roast,
cut into cubes or stew meat
▢

1
Tablespoon
vegetable oil
▢

3
Tablespoons
tomato paste
▢

1
onion,
finely chopped
▢

3
cloves
garlic,
minced
▢

4
cups
beef broth
▢

2
carrots,
peeled and diced (about 1 cup)
▢

1
large Yukon potato,
peeled and cubed (about 1 ½ cups)
▢

1
cup
frozen cut green beans
▢

½
cup
frozen corn kernels
▢

1
bay leaf
▢

1
teaspoon
dried thyme
▢

2
Tablespoons
chopped parsley
▢

salt and pepper to taste

Instructions

Turn Instant Pot onto the Saute setting. Season beef with salt and pepper. Add oil to the pot, and once it is hot add the beef. Cook for a few minutes on each side until it is browned.
Stir in tomato paste and cook for about 2 minutes.
Add everything but the parsley to the pot. Put the lid on, make sure it is locked and cook on high pressure for 10 minutes. Use the quick release method to remove the lid.
Stir and adjust the salt and pepper to taste and remove the bay leaf. If it is too thin, set Instant Pot on Saute and mix together 2 Tbsp cornstarch with 2 Tbsp of water and add to the pot. Let it cook for a few minutes until it starts to thicken.
Top with parsley to serve.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Erin Sellin

Prep Time:

5 minutes

Cook Time:

20 minutes

Additional Time:

20 minutes

Total Time:

45 minutes

Course:
Dinner Recipes

Cuisine:
American

Servings:
5

Calories:
389

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