Instant Pot Beef and Vegetable Soup

This Instant Pot beef and vegetable soup is healthy and simple to make in your electric pressure cooker. The stewing beef comes out so tender!

For another irresistibly cozy family meal, try my Instant Pot Pot Roast next.

This is one of those soups that’s good for you and will fill you up and keep you nice and warm. It’s not particularly fancy, but sometimes an old fashioned beef and vegetable soup is just what the doctor ordered. If you’ve got some stewing beef in your freezer, this is the perfect way to use it up.

This is the ideal type of recipe to make in your Instant Pot because it’s great not to have to babysit it!

The broth in this soup is nice and light. The potatoes, beef, and veggies make it hearty and satisfying.

How to make Instant Pot beef and vegetable soup

First, brown the beef in the Instant Pot in batches using the sauté function. You then take it out and sauté the onion and celery, followed by the garlic. Then add the meat back into the Instant Pot, along with the carrots, potatoes, broth, water, Worcestershire sauce, and Italian seasoning. Seal it up, cook on high pressure for 20 minutes, and then do a quick release after 15 minutes. I like to stir in some frozen peas and corn after I take the lid off, but that step is optional. Season with salt & pepper then serve. (Full ingredients and instructions are in the recipe card below).

What kind of beef to use in this soup?

I use stewing beef (it’s usually cut into cubes). It’s quite a tough cut of meat, but pressure cooking tenderizes it. 

Recipe notes & tips:

• I opted not to include any tomatoes in this soup, but feel free to throw in a can of tomatoes if you want. 
• This is a very forgiving soup, and it’ll be delicious if you include additional veggies or don’t follow the quantities listed exactly. Just make sure not to go over the max fill line in your Instant Pot.
• Alternate cooking methods:
  • Stovetop tips: You will need to simmer it for quite a while to get the beef tender (like an hour or so). I recommend adding the potatoes, peas, and corn in during the last 20-30 minutes or so of cooking.
  • Crockpot tips: I would brown the beef in a skillet then add everything except the peas and corn to the slow cooker and cook for 8 hours on low.

Other tasty Instant Pot recipes to try:

• Instant Pot Cabbage Soup
• Instant Pot Hamburger Soup
• Instant Pot Split Pea Soup (with ham OR vegetarian)
• Easy Instant Pot Mashed Potatoes (Creamy & Garlicky)
• Instant Pot Beef Stew
• Instant Pot Stuffed Pepper Soup

Questions about this easy electric pressure cooker beef and vegetable soup recipe? Leave me a comment below.

As always, if you’ve made one of my recipes, tag me #saltandlavender on Instagram.

5 from 1 vote

Instant Pot Beef and Vegetable Soup

By Natasha Bull

This Instant Pot beef and vegetable soup is healthy and simple to make in your electric pressure cooker. The stewing beef comes out so tender!

Prep: 15 minutes mins

Cook: 30 minutes mins

Inactive time: 25 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 6

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Ingredients 

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• ▢ 1 pound stewing beef cut into small (3/4-1" pieces)
• ▢ 3 medium carrots peeled & sliced
• ▢ 3 sticks celery chopped
• ▢ 1 medium onion chopped
• ▢ 2 tablespoons olive oil
• ▢ 3 cloves garlic minced
• ▢ 4 cups beef broth
• ▢ 2 cups water
• ▢ 2 large Russet potatoes peeled & diced
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 1/4 teaspoon Italian seasoning
• ▢ 3/4 cup frozen peas and/or corn optional
• ▢ Salt & pepper to taste

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Instructions 

• Cut the beef into smaller pieces (about 3/4-1" or so cubes) - they will cook faster and be more tender. Season them with salt & pepper. Prep the other ingredients.
• Add the olive oil to your Instant Pot (IP) and press the sauté button. Brown the beef on all sides (about 5 minutes total). If you think the IP will be crowded, do this in two batches. Take the meat out and set it aside, and then spoon out most of the excess fat from your IP (leave about 1-2 tablespoons).
• Add in the onion and celery and sauté for 4-5 minutes, then stir in the garlic. Ensure any brown bits are scraped up from the bottom of the IP.
• Add the meat back into the IP, along with the carrots, potatoes, broth, water, Worcestershire sauce, and Italian seasoning.
• Close the lid, ensure the valve is on "sealing", and then set the timer to cook on high pressure for 20 minutes. It'll take at least 10 minutes to get up to pressure.
• Once the countdown has finished, let the pressure naturally release for 15 minutes, then turn the valve to release the remaining pressure.
• Stir in the frozen peas and corn (I just mix the two together, but you can use one or both or neither). They will cook through really fast. Season the soup with extra salt & pepper as needed.

Notes

• Inactive time indicates the time it takes for the IP to get up to pressure and do a natural pressure release.
• This is the Instant Pot that I used for this recipe.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 296kcal, Carbohydrates: 31g, Protein: 23g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 47mg, Sodium: 696mg, Potassium: 1092mg, Fiber: 4g, Sugar: 4g, Vitamin A: 5324IU, Vitamin C: 19mg, Calcium: 72mg, Iron: 3mg

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

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