Instant Pot Vegetable Beef Soup – tender beef and vegetables in a hearty, easy-to-make soup the whole family will love.
We didn’t have a lot of soup when I was growing up, but Vegetable Beef Soup and classic Beef Stew were always welcomed in our house. This Instant Pot version is simple, comforting, and flexible — you can swap in the vegetables your family prefers or use up what you have on hand.
The beauty of making this soup in the Instant Pot is the speed and versatility. You can add frozen peas at the end, include celery, squash, or mushrooms, or keep it simple with classic vegetables. Pressure-cooked for just 10 minutes, this recipe takes under 45 minutes from start to table and produces tender beef and well-flavored vegetables.
What’s in Vegetable Beef Soup
You can customize the vegetables, but here’s the traditional family version:
- Chuck roast or stew meat
- Vegetable oil
- Onion
- Garlic
- Tomato paste
- Beef broth
- Carrots
- Green beans
- Yukon potato
- Corn kernels
- Bay leaf
- Parsley
- Dried thyme
- Salt & pepper
Traditional vegetable beef soup can take hours on the stovetop because of tougher cuts like chuck roast. The Instant Pot breaks down those fibers quickly, giving you tender beef without the long simmer. That makes this an ideal weeknight meal that still feels like comfort food.
How to Make Vegetable Beef Soup in the Instant Pot
- Season the beef with salt and pepper on all sides.
- Set the Instant Pot to Sauté and add the oil. When hot, brown the beef on all sides.
- Stir in the tomato paste and cook 1–2 minutes to develop flavor.
- Add the remaining ingredients except the parsley, and stir to combine.
- Secure the lid, close the vent, and cook on high pressure for 10 minutes.
- Use quick release to vent the pressure and remove the lid carefully.
- Stir, taste, and adjust salt and pepper. If you prefer a thicker soup, set the Instant Pot to Sauté and whisk together 2 tablespoons cornstarch with 2 tablespoons water; add the slurry and simmer a few minutes until it thickens.
- Garnish with fresh parsley and serve.
Can You Freeze Vegetable Beef Soup
Yes — this soup freezes well. Cool it completely, transfer to an airtight container or freezer-safe bag, and freeze for 4–5 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat until warmed through.
How Can I Thicken Vegetable Beef Soup
If the soup is thinner than you like, mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry. Set the Instant Pot to Sauté, stir in the slurry, and simmer for a few minutes until the broth begins to thicken. Repeat if needed for your preferred consistency.
This Instant Pot Vegetable Beef Soup is hearty, adaptable, and perfect for chilly evenings. It’s a great way to use small amounts of vegetables from the fridge or freezer and makes excellent leftovers.
What to Serve with Vegetable Beef Soup
- Southern Style Cornbread
- Parmesan Garlic Knots
- Olive Garden–style Breadsticks
- Easy Biscuits
More Comforting Soup Recipes
- 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
Instant Pot Vegetable Beef Soup
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 1½ 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 to Sauté. Season the beef with salt and pepper. Add oil and brown the beef on all sides.
- Stir in the tomato paste and cook about 2 minutes.
- Add the remaining ingredients except parsley, secure the lid, and cook on high pressure for 10 minutes. Use quick release to remove the lid.
- Stir, remove the bay leaf, and adjust seasoning. If thicker soup is desired, mix 2 Tbsp cornstarch with 2 Tbsp water, add while on Sauté, and simmer until thickened.
- Serve topped with chopped parsley.
Nutrition
Calories: 389 kcal |
Carbohydrates: 24 g |
Protein: 34 g |
Fat: 19 g |
Saturated Fat: 7 g |
Cholesterol: 92 mg |
Sodium: 878 mg |
Fiber: 4 g |
Sugar: 5 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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