If you’re craving a hearty, nourishing meal that wraps you in comfort from the very first spoonful, this Instant Pot Beef and Vegetable Soup Recipe is going to become your new best friend. Packed with tender stewing beef, vibrant veggies, and a rich, flavorful broth, it combines simplicity and deliciousness perfectly. The Instant Pot does most of the magic, making this soup not only irresistible but also quick and hassle-free—a true game changer for busy days or cozy evenings in.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, bringing depth, texture, and color that make this soup a satisfying meal. From the earthy carrots and celery to the tender beef cubes, these basics come together beautifully in the Instant Pot.
- Stewing beef: Cutting into bite-sized pieces helps the beef cook evenly and stay tender.
- Carrots: Add a subtle sweetness and bright orange color.
- Celery: Brings a fresh crunch and aromatic depth.
- Onion: Provides a savory base flavor when sautéed.
- Olive oil: Perfect for browning beef and softening veggies without overpowering flavors.
- Garlic: Gives the broth a warm, pungent kick.
- Beef broth: The soul of the soup that makes every spoonful rich and comforting.
- Water: Balances the broth concentration for just the right consistency.
- Russet potatoes: Add creaminess and heartiness as they gently cook.
- Worcestershire sauce: Enhances umami depth and complexity.
- Italian seasoning: Brings subtle herbal notes that lift the entire dish.
- Frozen peas and/or corn: Optional pops of sweetness and texture.
- Salt & pepper: Essential for seasoning to taste.
How to Make Instant Pot Beef and Vegetable Soup Recipe
Step 1: Prep and Season the Beef
Start by cutting your stewing beef into roughly 3/4 to 1-inch cubes. The smaller size means the beef will cook faster and come out tender, soaking up all the delicious flavors. Give the beef a generous seasoning of salt and pepper so that every bite bursts with taste right from the start.
Step 2: Brown the Beef
Turn on your Instant Pot’s sauté function and add the olive oil. Brown the beef cubes in batches if needed to avoid overcrowding; this step locks in flavor and caramelizes the meat for that amazing richness. Once browned, transfer the beef to a plate and remove most of the fat from the pot, leaving about a tablespoon or two to enrich the next step.
Step 3: Sauté the Vegetables
Add the chopped onion and celery to the pot and sauté for about 4 to 5 minutes until softened and fragrant. Stir in the minced garlic and make sure to scrape up any browned bits from the bottom of the Instant Pot. Those morsels will infuse the soup with incredible depth.
Step 4: Combine Ingredients
Return the beef to the pot along with the carrots, diced potatoes, beef broth, water, Worcestershire sauce, and Italian seasoning. This colorful mix is the foundation of your soup’s vibrant flavor and texture.
Step 5: Pressure Cook
Secure the lid on your Instant Pot, set the valve to sealing, and cook on high pressure for 20 minutes. Keep in mind it will take around 10 minutes for the pot to reach pressure before the cooking countdown begins.
Step 6: Natural Pressure Release
Once cooking time is complete, let the Instant Pot naturally release pressure for 15 minutes. This gentle release helps the meat relax and ensures the vegetables maintain the perfect tender-but-not-mushy texture. Then, carefully turn the valve to vent any remaining pressure.
Step 7: Final Touches
Stir in the frozen peas and/or corn—it’s a personal choice whether you add one, both, or neither. These finish with a quick cook, adding a burst of color and a hint of sweetness. Taste the soup and season with additional salt and pepper if needed.
How to Serve Instant Pot Beef and Vegetable Soup Recipe
Garnishes
Fresh herbs like chopped parsley or thyme bring a bright contrast to the rich broth, while a sprinkle of grated Parmesan or a dollop of sour cream adds creamy indulgence. A few cracked black pepper flakes on top can also enhance the flavors with a subtle kick.
Side Dishes
This soup pairs wonderfully with rustic crusty bread to soak up all the savory juices. A simple green salad dressed with lemon vinaigrette provides a fresh balance, or if you’re feeling indulgent, cheesy garlic bread is a total crowd-pleaser alongside this wholesome soup.
Creative Ways to Present
Serve the soup in hollowed-out bread bowls for an eye-catching presentation that’s also deliciously practical. Or, ladle it into individual thermoses for on-the-go lunches that feel like a warm hug on a chilly day. For a fun twist, top with crispy fried onions or croutons for added texture.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool to room temperature before transferring it to airtight containers. Stored in the refrigerator, it will stay fresh and flavorful for up to 4 days, making it perfect for meal prep or quick dinners.
Freezing
This Instant Pot Beef and Vegetable Soup Recipe freezes beautifully. Portion it out into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months and quickly thawed for a comforting, ready-made meal anytime you need it.
Reheating
Reheat on the stove over medium heat, stirring occasionally until warmed through. For convenience, microwave portions in a microwave-safe bowl, stirring halfway to ensure even heating. You might find the soup thickens when chilled; simply add a splash of broth or water to reach your desired consistency.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While stewing beef is preferred for tenderness, chuck roast or brisket cut into chunks can also work well. Just be mindful of cooking times and the size of the pieces.
Is it necessary to brown the beef before pressure cooking?
Browning isn’t mandatory, but it adds so much flavor and depth to the soup. Skipping this step will save time, but your soup might lack the rich, caramelized notes that make the broth truly special.
Can I add other vegetables to this recipe?
Yes! Feel free to include your favorites like green beans, mushrooms, or bell peppers. Just chop them roughly the same size and add them before pressure cooking, considering their cooking times.
What if I don’t have Worcestershire sauce?
You can substitute it with soy sauce, tamari, or a splash of balsamic vinegar to add umami depth. Each alternative will slightly change the flavor profile but still keep it delicious.
Can this recipe be made in a slow cooker instead?
Definitely. Use the same ingredients and brown the beef first if you can. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender and the vegetables are cooked through.
Final Thoughts
This Instant Pot Beef and Vegetable Soup Recipe is a shining example of how simple ingredients and a little time in a pressure cooker can create a soul-satisfying meal that feels both wholesome and indulgent. Whether you’re feeding your family on a weeknight or prepping meals for the week ahead, this soup is a delicious, reliable choice you’ll come back to again and again. Give it a try and enjoy the cozy, hearty goodness that only a homemade soup can bring!
Print
Instant Pot Beef and Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This hearty Instant Pot beef and vegetable soup combines tender stewing beef with a medley of fresh vegetables in a flavorful broth. Perfect for a comforting, protein-packed meal, this recipe uses the Instant Pot pressure cooker to quickly develop rich flavors and tenderize the meat while saving time in the kitchen.
Ingredients
Meat
- 1 pound stewing beef, cut into small 3/4-1″ pieces
Vegetables
- 3 medium carrots, peeled and sliced
- 3 sticks celery, chopped
- 1 medium onion, chopped
- 2 large Russet potatoes, peeled and diced
- 3/4 cup frozen peas and/or corn (optional)
- 3 cloves garlic, minced
Liquids and Seasonings
- 2 tablespoons olive oil
- 4 cups beef broth
- 2 cups water
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Prep the beef and vegetables: Cut the stewing beef into 3/4- to 1-inch cubes to ensure faster cooking and tender results. Season the beef cubes generously with salt and pepper. Prepare all other vegetables by peeling, chopping, or slicing as specified.
- Sauté the beef: Turn on the Instant Pot and press the sauté function. Add olive oil and allow it to heat. Brown the beef cubes on all sides, working in batches if necessary to avoid overcrowding. This should take about 5 minutes total. Remove browned beef and set aside. Spoon out most of the excess fat from the pot, leaving about 1-2 tablespoons.
- Sauté the aromatics: Add chopped onion and celery into the Instant Pot and sauté for 4-5 minutes until softened. Stir in the minced garlic and scrape up any brown bits stuck to the bottom of the pot to build flavor.
- Add ingredients to the pot: Return the browned beef to the pot along with carrots, diced potatoes, beef broth, water, Worcestershire sauce, and Italian seasoning. Stir gently to combine all ingredients.
- Pressure cook the soup: Secure the Instant Pot lid tightly and ensure the valve is set to ‘sealing’. Set the Instant Pot to cook on high pressure for 20 minutes. Note that it will take approximately 10 minutes for the pot to reach full pressure before the cooking countdown begins.
- Release pressure safely: Once cooking time is complete, allow the pressure to naturally release for 15 minutes to preserve moisture and tenderness. After 15 minutes, carefully switch the valve to ‘venting’ to release any remaining pressure before opening the lid.
- Finish and season: Stir in the frozen peas and/or corn. These will cook quickly in the residual heat. Taste the soup and adjust seasoning by adding extra salt and pepper as needed. Serve hot.
Notes
- For extra flavor, consider adding fresh herbs like thyme or parsley during the sauté step.
- To make this soup gluten-free, double-check that your Worcestershire sauce does not contain gluten.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- If you prefer a thicker broth, mash some of the potatoes after cooking or add a cornstarch slurry and simmer using the sauté function after pressure cooking.
- Feel free to swap beef for other protein options, but cooking times may vary.
