Easy Instant Pot Vegetable Beef Soup is a comforting, hearty meal packed with tender beef, fresh vegetables, and savory broth. Using an Instant Pot makes this classic soup come together quickly, preserving the flavors and nutrients of the ingredients while keeping the beef perfectly tender. It’s a one-pot meal that’s perfect for busy weeknights, meal prep, or a cozy dinner.
Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes (plus pressure release)
Total Time: 45 minutes
2. Ingredients
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1 pound beef stew meat, cut into bite-sized pieces
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2 tablespoons olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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3 carrots, sliced
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2 celery stalks, sliced
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1 cup green beans, cut into 1-inch pieces
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1 cup corn kernels (fresh or frozen)
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1 cup peas (fresh or frozen)
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1 can (14.5 oz) diced tomatoes
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6 cups beef broth
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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Salt and pepper, to taste
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2 tablespoons fresh parsley, chopped (optional)
3. Instructions
Step 1: Sauté the Beef
Set the Instant Pot to “Sauté” mode. Heat olive oil and brown the beef in batches until all sides are seared. Remove beef and set aside.
Step 2: Sauté Vegetables
Add onions and garlic to the pot and sauté for 2–3 minutes until softened.
Step 3: Add Remaining Ingredients
Return the beef to the pot. Add carrots, celery, green beans, corn, peas, diced tomatoes, beef broth, thyme, oregano, salt, and pepper. Stir to combine.
Step 4: Pressure Cook
Close the lid, set the valve to sealing, and cook on “Manual” or “Pressure Cook” high pressure for 15 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure.
Step 5: Serve
Stir the soup and adjust seasoning if needed. Garnish with fresh parsley before serving.
4. Nutrition (Per Serving)
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Sugar: 5g
Fiber: 4g
Sodium: 600mg
5. Tips
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Cut vegetables into similar sizes for even cooking.
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Brown the beef first for extra depth of flavor.
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You can swap in other vegetables like potatoes, zucchini, or cabbage based on preference.
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Leftovers store well in the fridge for up to 3 days and can be frozen for up to 2 months.
