I Smell Like Beef Vine Twitter
Instant Pot Vegetable Beef Soup is delicious and hearty soup using fresh, frozen, and even canned ingredients that is made in a little over an hours time. This soup is both gluten and dairy free and is high in protein and lower in carbs. This beef soup makes for a hearty lunch or dinner on a cold day.
I absolutely LOVE soup. All year round you'll find me making soup. I've officially dedicated Monday night dinners as "soup" night thanks to my friend. She also makes soup for dinner on Monday nights. I think it should be a new "thing". I love my Instant Pot Beef & Barley Soup recipe, but also love a good vegetable beef soup recipe. Unlike my beef and barley recipe that uses leftover beef this recipe for Instant Pot Vegetable Beef Soup uses fresh stewed beef and a wide variety of both fresh, frozen, and even canned vegetables.
Bonus: This vegetable beef soup recipe is a hit with my kids. Even my son who is on the picky side when it comes to vegetables will gobble this beef soup right up.
Ingredients
There are a wide variety of ingredients you can put in vegetable beef soup. I'm gonna share as many possibilities as I can think of.
- Stew Beef
- Ground Beef
- Carrots
- Onions
- Celery
- Potatoes
- Green Beans
- Peas
- Corn
- Tomatoes
- Lima Beans
- Garlic
- Parsley
- Salt
- Pepper
- Montreal Steak Seasoning
Directions
- Turn the Instant Pot on to "Saute" setting. Add the grapeseed oil and the stew beef.
- Sprinkle the Montreal Steak Seasoning on top of the beef. Mix well and cook for 5 minutes until most pieces of beef are browned.
- Pour ¼ cup of the beef broth in the Instant Pot to "deglaze" the bottom of the pot.
- Then, add in the potatoes, carrots, celery, onions, and garlic. Cook for 5 minutes.
- Turn off the Instant Pot and add the parsley, green beans, the diced tomatoes, frozen green peas, green corn, mushrooms, and the remaining beef broth. Give the soup a stir.
- Place the lid on the Instant Pot making sure the valve is set to "seal". Press the "soup" setting. Set for 15 minutes*. Once done cooking, and the timer beeps. Let the soup do a natural rest for 40 minutes until the pressure pin drops. Carefully, remove the lid and give the soup a stir.
- Season with salt and pepper and ladle into bowls.
FAQs
What tools do you need to make soup in the Instant Pot
Here are a few of my favorite must-have tools to make any soup at home.
– 8 quart Instant Pot
– Cutting Board
– Vegetable Peeler
– Sanduko Knife
– Wooden Spoon
– Silicone Soup Ladle
How do you use the soup setting on the Instant Pot?
I've had a lot of friends ask how I make soup in my Instant Pot. In case you didn't realize it, there is a "soup"setting on the Instant Pot. It magically knows it's full of liquid and will bring it to pressure at the rate soup needs to be cooked. The best part of the soup setting is that it takes a little over an hour to make a soup that tastes like it's been simmer for hours on the stove top. Your house will smell like it too!
Tips & Tricks
Here are a few of my favorite tips and tricks I've learned when making Instant Pot beef soup.
- Broth – 64 oz. of broth equals 2 32 oz. cartons of broth.
- Instant Pot Pressure –
- The Instant Pot will take about 20-30 minutes to get to pressure before the timer begins to count down.
- In a hurry? You can carefully do a quick release pressure at the 20 minute resting mark if you are in a hurry.
- Always use a towel to place over the valve before forcing pressure. This will prevent soup liquids from bubbling up.
- Stove top – Don't own an Instant Pot but would like to make this on the stove top. Follow steps 1-5 just as you would cook it on the stove top–cooking on medium heat. Then bring the soup up to a boil and reduce to a simmer–simmer for at least 1 hour until meat is tender. Add additional time if necessary. Season and serve.
Soup Recipes
Still craving soup? Here are a few more of my favorite soup recipes.
If you own an electric pressure cooker and craving soup I highly recommend you try this easy homemade recipe for vegetable beef soup.
If you make this beef soup recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Instant Pot
- 1 tablespoon Grapeseed Oil
- 2 lbs Beef Stew Meat
- 1 tablespoon Montreal Steak Seasoning
- 2 Russet Potatoes peeled and diced
- 1 cup Carrots peeled and sliced
- 6 Stalks Celery diced
- 1 Onion diced
- 3 Cloves Garlic
- 1 tablespoon Dried Parsley
- 1 cup Green Beans chopped into bite-sized pieces
- 1 15 oz. Can of Diced Tomatoes
- ½ cup Frozen Green Peas
- ½ cup Frozen Corn
- ½ cup Chopped White Mushrooms optional
- 64 oz. Beef Broth
- Salt and pepper to taste
-
Turn the Instant Pot on to "Saute" setting. Add the grapeseed oil and the stew beef.
-
Sprinkle the Montreal Steak Seasoning on top of the beef. Mix well and cook for 5 minutes until most pieces of beef are browned.
-
Pour ¼ cup of the beef broth in the Instant Pot to "deglaze" the bottom of the pot.
-
Then, add in the potatoes, carrots, celery, onions, and garlic. Cook for 5 minutes.
-
Turn off the Instant Pot and add the parsley, green beans, the diced tomatoes, frozen green peas, green corn, mushrooms, and the remaining beef broth. Give the soup a stir.
-
Place the lid on the Instant Pot making sure the valve is set to "seal". Press the "soup" setting. Set for 15 minutes*. Once done cooking, and the timer beeps. Let the soup do a natural rest for 40 minutes until the pressure pin drops. Carefully, remove the lid and give the soup a stir.
-
Season with salt and pepper and ladle into bowls.
- Broth – 64 oz. of broth equals 2 32 oz. cartons of broth.
- Instant Pot –
- *The Instant Pot will take about 20-30 minutes to get to pressure before the timer begins to count down.
- In a hurry? You can carefully do a quick release pressure at the 20 minute resting mark if you are in a hurry.
- Stove top – Don't own an Instant Pot but would like to make this on the stove top. Follow steps 1-5 just as you would cook it on the stove top–cooking on medium heat. Then bring the soup up to a boil and reduce to a simmer–simmer for at least 1 hour until meat is tender. Add additional time if necessary. Season and serve.
Serving: 1 cup | Calories: 225 kcal | Carbohydrates: 16 g | Protein: 25 g | Fat: 7 g | Saturated Fat: 2 g | Cholesterol: 56 mg | Sodium: 807 mg | Potassium: 823 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 2344 IU | Vitamin C: 14 mg | Calcium: 68 mg | Iron: 4 mg
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