Ultimate Instant Pot Vegetable Beef Soup: A Hearty One-Pot Meal in Under an Hour

When the weather turns chilly, there’s nothing quite as comforting and satisfying as a warm bowl of homemade soup. And when that soup is packed with tender chunks of beef, a colorful array of fresh vegetables, and a rich, savory broth, it becomes an instant family favorite. This Instant Pot Vegetable Beef Soup isn’t just a meal; it’s a hug in a bowl, designed to warm your belly and your soul. Best of all? Thanks to the magic of your Instant Pot pressure cooker, this incredible one-pot wonder comes together in under an hour, making it perfect for busy weeknights without compromising on flavor or quality.

Soup holds a special place in our hearts, especially as the days grow shorter and the temperatures drop. It’s a staple in our home throughout the Fall and Winter months, appearing in various forms from classic Instant Pot Beef Stew and creamy Instant Pot Potato Soup to a nostalgic Hamburger Noodle Soup. But this vegetable beef soup truly stands out, offering a perfect blend of robust flavors and wholesome ingredients that nourish and delight.

Why You’ll Love This Instant Pot Vegetable Beef Soup

This isn’t just another soup recipe; it’s a game-changer for anyone seeking delicious, wholesome meals without spending hours in the kitchen. Here’s why this Instant Pot Vegetable Beef Soup will become a regular in your rotation:

The Magic of the Instant Pot

The Instant Pot is a true culinary hero, transforming what would typically be an all-day simmering project into a speedy weeknight meal. It creates a high-pressure environment that tenderizes beef and cooks vegetables to perfection in a fraction of the time. This means you get that deep, slow-cooked flavor and incredibly tender beef that tastes like it’s been stewing for hours, but it’s ready from start to finish in less than 60 minutes. It’s truly an appliance that streamlines your cooking process.

Deep, Rich Flavor in Record Time

One of the most remarkable aspects of this recipe is how quickly it develops a complex flavor profile. By browning the beef first, you create a flavorful foundation (the Maillard reaction at its best!). The tomato paste adds an umami depth, while Italian seasoning, garlic powder, and a touch of Italian dressing infuse the broth with herbaceous notes. Every spoonful delivers a hearty, savory experience that satisfies even the most discerning palates.

Wholesome and Hearty

Packed with a vibrant mix of carrots, potatoes, onions, green beans, corn, and peas, this soup is a fantastic way to enjoy a wide variety of vegetables. The beef provides a generous source of protein, making this a complete and balanced meal that will keep you feeling full and energized. It’s comfort food that you can feel good about eating, knowing it’s loaded with nutrients.

Key Ingredients for a Perfect Beef Vegetable Soup

The beauty of this soup lies in its straightforward ingredients, many of which you likely already have in your pantry. Let’s break down the stars of the show:

Choosing Your Beef

• Beef Stew Cubes or Chuck Roast: For the most tender results, choose good quality beef stew meat, pre-cut into cubes, or a chuck roast that you can cut yourself. Chuck roast has excellent marbling, which breaks down during pressure cooking, resulting in incredibly succulent and flavorful beef. Approximately 1 pound is perfect for this recipe, ensuring a good balance of meat to vegetables.

Essential Vegetables

• Carrots & Potatoes: These root vegetables are fundamental to a classic beef vegetable soup, adding sweetness, earthiness, and a hearty texture. Dicing them into similar-sized pieces ensures even cooking.
• Onion: The aromatic base of almost any great soup, diced onion adds a foundational layer of savory flavor.
• Green Beans, Corn & Peas: These vibrant additions are stirred in at the end to retain their fresh taste and crisp-tender texture, providing a burst of color and sweetness. You can use fresh, frozen, or canned (drained) varieties.

Flavor Boosters

• Vegetable Oil: For browning the beef and sautéing the aromatics.
• Tomato Paste: A concentrated burst of tomato flavor that adds depth and a beautiful color to the broth. Don’t skip this!
• Beef Broth: The liquid foundation of our soup. Opt for a good quality, low-sodium beef broth to control the overall saltiness.
• Italian Seasoning: A blend of classic herbs like oregano, basil, thyme, and rosemary that instantly elevates the soup’s flavor.
• Italian Dressing: This might seem unusual, but a small amount of Italian dressing adds a delightful tang and additional herbaceous notes, really rounding out the flavor profile.
• Garlic Powder, Salt & Pepper: Essential seasonings that enhance all the other flavors.

Substitutions and Additions

Feel free to customize this soup to your liking! You can add other sturdy vegetables like diced celery, bell peppers, or even a handful of spinach at the end. For an extra kick, a pinch of red pepper flakes would be delicious. If you prefer a thicker soup, you can create a slurry of cornstarch and water and stir it in during the final sauté step.

How to Make Instant Pot Vegetable Beef Soup: Step-by-Step Guide

Making this hearty soup in your Instant Pot is surprisingly simple, transforming quality ingredients into a comforting meal with minimal effort. Here’s a detailed breakdown of the process:

Browning the Beef to Perfection

1. Prepare the Beef: Start by seasoning your beef stew cubes or chuck roast generously with salt and pepper. This initial seasoning is crucial for building flavor.
2. Sauté the Beef: Set your Instant Pot to the “Sauté” function on normal or high. Once hot, add the vegetable oil. Add the seasoned beef in a single layer (you might need to work in batches to avoid overcrowding) and brown it on all sides. Browning is key as it develops a rich, savory crust and seals in juices, contributing significantly to the soup’s overall flavor.
3. Add Tomato Paste: Once the beef is nicely browned, stir in the tomato paste. Continue to sauté for another 2 minutes, stirring constantly. This step helps to deepen the tomato flavor and remove any raw taste. Turn off the Instant Pot to prepare for pressure cooking.

Building the Flavor Base

4. Deglaze the Pot: Pour in a small amount of beef broth (about ½ cup) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This is called “deglazing” and it’s essential to prevent a “burn” error on your Instant Pot, while also incorporating all those delicious caramelized flavors into your soup.
5. Add Initial Vegetables and Seasonings: Now, add the remaining beef broth, diced carrots, diced onion, diced potatoes, Italian seasoning, Italian dressing, and garlic powder to the pot. Give everything a good stir to combine.

Pressure Cooking for Tenderness

6. Cook Under Pressure: Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set it to High Pressure for 8 minutes.
7. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. This “Natural Pressure Release” (NPR) helps the beef become even more tender and prevents the soup from spewing out of the vent. After 10 minutes, you can do a “Quick Release” (QR) by carefully moving the vent to the “Venting” position to release any remaining pressure. Once the float valve drops, it’s safe to open the lid.

Adding Finishing Touches

8. Shred or Chop Beef: Carefully remove the beef from the pot and transfer it to a cutting board. The beef should be incredibly tender at this point. Shred it with two forks or chop it into bite-sized pieces, then return it to the pot.
9. Add Final Vegetables: Stir in the corn, peas, and green beans. These vegetables cook quickly and adding them now ensures they remain bright, flavorful, and slightly firm, not mushy.
10. Warm Through: Set the Instant Pot back to “Sauté” for about 3 minutes, or until the freshly added vegetables are warmed through. This brief sauté also helps to bring all the flavors together for the final serving.
11. Season and Serve: Taste the soup and adjust seasonings (salt and pepper) if necessary. Ladle into bowls and serve hot with your favorite accompaniments.

Looking for more delicious and easy Instant Pot dinner ideas? Don’t miss our most popular Instant Pot recipe – the incredibly quick and flavorful Instant Pot Shrimp Scampi!

Expert Tips for the Best Instant Pot Vegetable Beef Soup

While the Instant Pot makes this recipe incredibly easy, a few expert tips can elevate your soup from delicious to extraordinary:

Don’t Skip Browning the Beef

This is arguably the most crucial step for developing deep flavor. The Maillard reaction, which occurs when meat browns, creates hundreds of new flavor compounds. Don’t rush this process; ensure the beef cubes have a nice, crusty brown exterior on all sides before proceeding.

Deglaze for Maximum Flavor and Safety

After browning the beef, there will be flavorful browned bits stuck to the bottom of the pot. Adding a splash of broth and scraping these bits up (“deglazing”) not only incorporates that incredible flavor into your soup but also prevents the “burn” error on your Instant Pot. Ensure the bottom of the pot is clean before adding all the liquid and pressure cooking.

Natural Release vs. Quick Release

For tougher cuts of meat like stew beef, a natural pressure release (NPR) is recommended. It allows the pressure to drop slowly, which helps the meat become even more tender and prevents it from seizing up. A 10-minute natural release followed by a quick release (QR) is a good balance for this recipe, ensuring tender beef without adding too much extra time.

Customizing Your Veggies

While the recipe lists classic vegetables, feel free to get creative! You can add celery along with the onions and carrots for an even richer aromatic base. Leafy greens like spinach or kale can be stirred in during the final sauté step, wilting beautifully into the hot soup. Just remember to add quick-cooking vegetables (like corn, peas, and green beans) at the end to maintain their texture and vibrant color.

Serving Suggestions

This Instant Pot Vegetable Beef Soup is a complete meal on its own, but it pairs wonderfully with a few simple additions:

• Crusty Bread: A warm loaf of crusty bread or a baguette is perfect for soaking up every last drop of that savory broth.
• Crackers: Simple crackers are a classic accompaniment to any soup.
• Grilled Cheese Sandwich: For a heartier meal, serve alongside a gooey grilled cheese sandwich.
• Side Salad: A light, fresh green salad provides a refreshing contrast to the richness of the soup.
• Garnish: A sprinkle of fresh parsley, chives, or grated Parmesan cheese adds a lovely finish.

Storage and Freezing Instructions

This Instant Pot Vegetable Beef Soup is fantastic for meal prep and makes delicious leftovers. Its flavors often deepen and improve overnight!

• Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes beautifully! Once completely cooled, ladle individual portions into freezer-safe containers or heavy-duty freezer bags. Lay bags flat to freeze for easy stacking. It can be stored in the freezer for up to 3 months.
• Reheating: To reheat from the refrigerator, simply warm gently on the stovetop over medium heat or in the microwave until heated through. If reheating from frozen, you can thaw it in the refrigerator overnight or reheat it directly from frozen on the stovetop over low heat, stirring occasionally, or in the microwave using a defrost setting then warming. Add a splash of broth or water if the soup seems too thick after reheating.

Frequently Asked Questions (FAQ)

Can I use frozen beef for this recipe?

While fresh beef is recommended for best browning and flavor development, you can use frozen beef stew meat. However, you won’t be able to brown it effectively, and the cooking time under pressure will need to be increased to approximately 25-30 minutes to ensure it reaches proper tenderness. You might also want to add an extra tablespoon of tomato paste to boost flavor.

Can I add other vegetables to the soup?

Absolutely! This recipe is very versatile. Diced celery, bell peppers, zucchini, or even a handful of chopped kale or spinach would be delicious additions. For firmer vegetables like celery or bell peppers, add them along with the carrots and potatoes. For softer greens, stir them in during the final sauté step to prevent them from becoming mushy.

How thick should the soup be?

This soup typically has a medium consistency, being hearty but still a broth-based soup. If you prefer a thicker soup, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the soup during the final sauté step, letting it simmer for a few minutes until thickened to your liking.

Can I make this on the stovetop?

Yes, you can! The cooking time will be significantly longer. After browning the beef and adding all the initial ingredients (up to step 6), bring the soup to a simmer in a large pot on the stovetop. Cover and let it simmer for 1.5-2 hours, or until the beef is fork-tender. Then proceed with adding the final vegetables and warming them through as directed.

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