This Instant Pot beef vegetable soup is the ultimate comfort food when it’s cold outside. Using a multipurpose cooker to cook stew beef means you’ll get fall-off-the-fork tender meat with minimal cooking time. Make the most of inexpensive, tough cuts of meat by learning how to make soup with the Instant Pot. This old fashioned beef and vegetable soup in a pressure cooker is the perfect one-pot recipe!
When autumn and winter comes, it’s the perfect time to make soup, chili, and stew in the Instant Pot. This Instant Pot beef and vegetable soup is the type of meal that will soothe your soul.
Something I think you’ll love about this soup recipe is how flexible it is. Don’t be afraid to play around with this soup recipe a bit.
For example, try using cauliflower instead of potatoes for a Paleo and low carb Instant Pot beef vegetable soup. Consider adding cabbage or green beans for flavor variations. Add in some cooked noodles or cooked barley after the soup is done for some grain goodness.
This Instant Pot vegetable and beef soup is your bowl of cold weather nourishment. Experiment to make it your own!
- 📋 Calories, Net Carbs, Protein
- ⭐ Benefits
- 🥘 Instant Pot Beef Vegetable Soup Ingredients
- 🍽 Equipment
- 🔪 How to Make Beef Vegetable Soup in the Instant Pot
- ️⏲️ Cooking Time and Temperature
- 🌡️ Leftovers
- 🥣 What goes with beef vegetable soup?
- 💭 Expert Tips from a Dietitian
- 👩🏻🍳 Other Instant Pot Soup Recipes
- The Disclaimer…
- 📖 Recipe
- 💬 Comments
📋 Calories, Net Carbs, Protein
One serving of this Beef Vegetable Soup Instant Pot Recipe has 644 calories, 39.5 grams net carbs, and 38.9 grams protein. It’s also an excellent source of vitamin A, vitamin C, iron, and potassium.
Why make this beef vegetable soup Instant Pot recipe? Here are some advantages of beef veggie soup made in the Instant Pot:
- Fast way to cook stew meat: Cooking beef stew meat can take a couple of hours on the stovetop. With this Instant Pot recipe, the beef pressure cooks in only 20 minutes (plus 20 min natural release time).
- Gluten free, dairy free: On a special diet? This beef veg soup has no thickeners and is gluten and dairy free.
- Healthy: Looking to eat healthier? This beef veggie soup has it all. It’s packed with high quality protein, fiber, essential vitamins and minerals, and it tastes great. (Seriously, so delicious!)
🥘 Instant Pot Beef Vegetable Soup Ingredients
What do you need to make beef vegetable soup in the Instant Pot? Here's what to pick up at the store:
- Stew beef
- Avocado oil (or olive oil, canola oil, or your favorite cooking oil)
- Gold potatoes (or thin-skinned baby potatoes)
- Double-concentrated tomato paste
- Beef broth (Instant Pot bone broth or use store bought)
- Bay leaves
- Dried thyme, rosemary, sage
- Frozen peas
- Fresh parsley
As always, specific quantities of recipe ingredients are located in the recipe card at the bottom of the post.
The trio of onion, celery and carrots in this soup is called mirepoix. Along with the garlic and dried herbs, these aromatics add a lot of flavor to the dish.
This is truly a chunky soup that’s jam-packed with meat and veggies. If you add a slurry with a thickener at the end of cooking, you can have beef veggie stew instead.
Cornstarch plus water is a popular slurry used to thicken stews. Xanthan gum plus water makes a low carb slurry. Here we're keeping things simple by using no thickeners and making soup.
Here’s the kitchen equipment you need to make beef vegetable soup in the Instant Pot:
- Instant Pot
- Wooden spoon
Use the Ninja Foodi or whatever multipurpose cooker you own for this recipe. I use the Crock-Pot Express 6-Quart Pressure Cooker. If your Instant Pot is smaller, you may need to cook this soup in batches.
A metal spatula or spoon can scratch the bottom of the Instant Pot. I try to remember to use a wood spoon, but admittedly I fail on this a lot. (The proof is in the recipe video. Haha)
🔪 How to Make Beef Vegetable Soup in the Instant Pot
It’s important to practice mise en place (prep the ingredients) for this recipe. Cut the stew beef into ½-1 inch pieces (1.27-2.54 cm). Chop the onion, carrot, and celery into ¼-½ inch dice (0.6-1.27 cm).
Mince the garlic and chop the potatoes into ¾-1 inch dice (1.9-2.54 cm). If you use thin-skinned potatoes (not russet potatoes!), there is no need to peel them.
Begin by setting the Instant Pot to “high sauté.” Brown the stew beef in oil for 5-10 minutes, stirring occasionally so it browns on all sides. Remove the beef from the pot with a slotted spoon, but leave any juices that remain.
Next, add the celery, carrots, onions, and garlic to the Instant Pot. Sauté them on high for 5 minutes, stirring frequently. You are just looking to soften the veggies, not brown them.
Stir in the cider and tomato paste to deglaze the pot. Add in the potatoes, beef, beef broth, and all of the dried herbs. Stir again, and put the lid on the Instant Pot with the valve closed.
️⏲️ Cooking Time and Temperature
How long do you cook beef vegetable soup in Instant Pot? Pressure cook beef vegetable soup for 20 minutes using the “meat/stew” setting under high pressure. Allow the pressure to release naturally for 20 minutes before carefully opening the lid vent.
Remove the lid and carefully remove the bay leaves. Stir in the frozen peas. They should cook quickly in the hot soup.
Now all you have to so is ladle your soup into bowls and garnish with a little chopped parsley. Wasn’t that easy?
Soups and stews with white or yellow potatoes do not generally freeze well, so keep this one in the fridge. You can keep it in a covered container in the refrigerator for up to 3-4 days. This recipe makes four servings, so you’ll have most of your weekday lunches covered if you’re a singleton.
Some folks who work outside of the home do not have access to a microwave. If this is your situation, heat the soup in the morning and bring it to work in a large thermos.
You can reheat individual servings of soup in a microwave on high for 2-3 minutes. Use a microwave-safe bowl, and keep it covered with a paper towel so there are no splatters. Add additional microwave time as needed until it is heated through.
🥣 What goes with beef vegetable soup?
I consider this beef vegetable soup to be a one-pot meal. (Or should I say a one Instant Pot meal? Ha) Anyway, if you’re really hungry, here are some delicious sides for beef vegetable soup:
💭 Expert Tips from a Dietitian
This is a level 2 recipe (transition or weight maintenance). If you are looking to lose weight, consider adding more tomato or broth-based soups and stews to your diet. This delicious meat and potatoes meal is a high-volume and moderate calorie dish. It will help to keep you full and warm in the chilly weather.
To make this a lower calorie soup, cut back to 1 lb of beef (454 grams) and swap the potatoes for cauliflower. This will get you a hearty meal that’s between 500-600 calories.
For a thick stew, you could make a roux of flour and butter instead of using avocado oil. This will add additional calories to the dish, and I don’t tend to feel it’s worth it taste-wise. If you like a thicker stew or want a higher energy meal, this may be a good option for you.
Another option is to whisk a little cool broth with cornstarch and add the mixture to the stew at the end of cooking. Let the stew simmer an additional few minutes (uncovered) to allow time for the cornstarch mixture to work its magic.
I used beef chuck stew meat for this recipe and I think it’s the best cut of beef for this soup. Sometimes it is just labeled “stew meat” at the store.
Vegetable beef soup can be left out at room temperature for up to 2 hours. After that, it should go in the refrigerator. Any beef soup that was left out overnight should be thrown away.
You can use frozen vegetables in this recipe, such as frozen corn or peas. For the best texture (i.e., to keep them from getting mushy), add them after pressure cooking.
Yes, you can make beef veggie soup in the crockpot. After browning the beef, put everything but the peas in the slow cooker and cook on low for 6-8 hours. Stir in the peas after cooking.
👩🏻🍳 Other Instant Pot Soup Recipes
Craving more soup? After you make this beef veg soup, here are some other Instant Pot recipes to try:
- Instant Pot Italian Sausage Soup
- Bone Broth (Instant Pot)
- Instant Pot Turkey Wild Rice Soup (also works with chicken!)
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don't sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats no sugar post. Let's get cooking!
Instant Pot Beef Vegetable Soup Recipe
- 1⅓ lbs. lean stew beef 590 grams
- 1 tablespoon avocado oil
- 1 medium onion (about 1½ cups)
- 3 medium celery stalks
- 3 medium carrots about 6.4 ounces (181 grams)
- 3 cloves garlic, minced
- 1½ lbs. gold potatoes 680 grams; use thin-skinned potatoes
- 1 tablespoon double-concentrated tomato paste
- 1 cup apple cider
- 3 cups beef bone broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 cup frozen peas
- ¼ cup fresh parsley, finely chopped
- Cut the stew beef into ½-1 inch pieces (1.27-2.54 cm). Chop the onion, carrot, and celery into ¼-½ inch dice (0.6-1.27 cm).
- Mince the garlic and chop the potatoes into ¾-1 inch dice (1.9-2.54 cm). If you use thin-skinned potatoes (not russet potatoes!), there is no need to peel them.
- Set the Instant Pot to “high sauté.” Brown the stew beef in oil for 5-10 minutes, stirring occasionally so it browns on all sides. Remove the beef from the pot with a slotted spoon, but leave any juices that remain.
- Next, add the celery, carrots, onions, and garlic to the Instant Pot. Sauté them on high for 5 minutes, stirring frequently. You are just looking to soften the veggies, not brown them.
- Stir in the cider and tomato paste to deglaze the pot. Add in the potatoes, beef, beef broth, and all of the dried herbs. Stir again, and put the lid on the Instant Pot with the valve closed.
- Pressure cook beef vegetable soup for 20 minutes using the “meat/stew” setting under high pressure. Allow the pressure to release naturally for 20 minutes before carefully opening the lid vent.
- Remove the lid and carefully remove the bay leaves. Stir in the frozen peas. They should cook quickly in the hot soup.
- Ladle your soup into bowls and garnish with a little chopped parsley. Enjoy!