What could be warmer and more comforting than a nice, hot bowl of Instant Pot Vegetable Beef Soup? With the winter months approaching, (heck, it’s always winter here in Edmonton!) everyone feels better after a chilly day with some warm, rich, and homey soup.
However, no matter how tasty it might be, soup can be a challenge to make it from scratch. Preparing the ingredients might be simple enough, but carefully baby-ing a pot of soup for hours gets really tiring, especially if you just want something quick. Those with an Instant Pot, though, are going to be a bit more fortunate! There’s a reason that I have many Instant Pot recipes, like my Instant Pot split pea soup, my Instant Pot Cowboy beans,or my Instant Pot chili!
The Humble Instant Pot
For beginner home cooks, an Instant Pot looks like magical contraption that is far too advanced for regular cooking. However, an Instant Pot lives up to its name magnificently, as it turns what might have been hours of cooking time into a near instant process!
Acting as a combination pressure cooker and slow cooker, an Instant Pot is a really easy way to make super concentrated, flavorful dishes in an incredibly short period of time.
For things like soups, stews, and stocks, like this recipe for vegetable beef soup, 6 hours of cooking time becomes barely half an hour of actual cooking time thanks to the pressurization. I love how much time it saves me – and it comes in handy when I forgot to get something out for dinner – sooo like three times a week in my house.
How to Make Instant Pot Vegetable Beef Soup
Here’s how to make a super comforting vegetable beef soup using your Instant Pop! This soup uses the trick that I discovered in my Instant Pot beef stew , cut the meat up SMALL so that it cooks in the same amount of time as the vegetables!
- stewing meat cut up the very smell
- Salt & pepper
- olive oil
- white onion, finely diced
- garlic, finely minced
- Italian seasoning
- can of diced tomatoes
- beef broth
- Worcestershire sauce
- celery, chopped
- Russet potatoes peeled and cut into about ½ inch cubes.
- bay leaves
- frozen vegetables
- Season your beef all over with salt and pepper. Make sure to coat your beef with seasoning on all sides completely.
- Heat the olive oil in the bottom of the Instant Pot using the Sauté setting. Once shimmering, add in your beef and white onion, frying until the beef is completely browned on all sides and the onion has completely softened.
- Add in your garlic and cook for 1-2 minutes, or until browned and fragrant.
- Add in your Italian seasoning and toast for 30 seconds until you can smell it strongly.
- Pour some of your beef broth into the bottom of the pan to deglaze the bottom.
- Add in all of the rest of your broth, followed by your canned tomatoes and Worcestershire sauce into the pot, as well as your potatoes, celery, and bay leaves.
- Using the high-pressure setting, set your Instant Pot timer to 20 minutes, and let it come to pressure.
- Once done, let the pot naturally release for 10 minutes, then release fully according to the manufacturer’s instructions.
- Stir in all of your frozen vegetables and push the Sauté button once again, cooking for 5-7 minutes until the vegetables are tender. Stir occasionally to prevent anything from sticking to the bottom as well. You might even find that the soup is hot enough to cook the vegetables without even turning on the Sauté function!
- Add in more broth if the soup is too thick and adjust the seasoning with more salt and pepper as desired.
- Serve in warmed bowls.
Pressure Cooker Tips
Using a pressure cooker is always a little bit scary for first-time users, but it is incredibly simple to use! Just make sure you are carefully following your manufacturer’s instructions.
A great tip when it comes to the release valve is to turn it using a kitchen towel. This helps protect your hand from any errant hot steam coming out and lets you retrieve your piping hot vegetable beef soup with confidence. Again though, always follow the manufacturer’s instructions precisely!
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Instant Pot Vegetable Beef Soup
- 1.5 pounds stewing meat cut up very small
- salt and pepper
- 2-3 tablespoons olive oil
- 1 cup white onion finely diced
- 1 tablespoon minced garlic
- 1-2 teaspoon Italian seasoning
- one 28 ounce can diced tomatoes
- 6-7 cups beef broth
- 1 tsp Worcestershire sauce
- 1 cup celery chopped
- 2 large Russet potatoes peeled and cut into ½ inch cubes
- 2 bay leaves
- 2 cups frozen vegetables
- salt and pepper to taste
- Season the beef with salt and pepper.
- Heat the olive oil in the bottom of the Instant Pot using the sauté button, then add in the beef and white onion, frying until the beef is browned on all sides and the onion has softened.
- Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
- Pour some of the beef broth into the bottom of the pan and deglaze the bottom,
- Add in the rest of the broth, then the canned tomatoes and Worcestershire sauce to the pot.
- Add in the potatoes, celery and bay leaves.
- Using the high-pressure setting, set the Instant Pot to 20 minutes and let it come to pressure,
- Let the pot naturally release for 10 minutes, then release according to the manufacturer's instructions.
- Stir in the frozen vegetables and push the sauté button and cook for 5-7 minutes until the vegetables are tender, stirring occasionally to prevent anything from sticking to the bottom. The soup might also be hot enough to cook the vegetables without even turning on the sauté function!
- Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
- feel free to sub in any vegetables of your choice, as long as you cook them long enough at the end!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.