• Rich, comforting flavors in every spoonful. • Made in the Instant Pot for fast cooking without waiting all day. • Packed with protein and veggies for a balanced meal. • Great for meal prepping, freezing, or warming up on a chilly day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lean beef stew meat, cubed olive oil onion, chopped garlic, minced carrots, sliced celery, chopped potatoes, diced green beans, trimmed corn kernels (fresh or frozen) diced tomatoes (canned or fresh) beef broth Italian seasoning bay leaf salt and pepper to taste optional: parsley for garnish
Directions
Turn the Instant Pot to Sauté mode and add a splash of olive oil.
Once hot, add the cubed beef and brown on all sides. Remove the beef and set aside.
Add the chopped onion and minced garlic to the pot; sauté until fragrant and softened.
Return the beef to the pot along with carrots, celery, potatoes, green beans, corn, and diced tomatoes.
Pour in the beef broth so it covers the ingredients, then stir in Italian seasoning, bay leaf, salt, and pepper.
Secure the lid and set the Instant Pot to Manual/Pressure Cook on high for about 20 minutes.
When cooking is complete, allow a natural release for about 10 minutes, then carefully quick release any remaining pressure.
Remove the bay leaf, taste, and adjust seasonings as needed.
Ladle into bowls and garnish with chopped parsley if desired.
Servings and timing
Serves: about 6 Prep time: 15 minutes Cook time (including pressurizing): about 35 minutes Total time: around 50 minutes
Storage/Reheating
• Refrigerator: Store leftover soup in airtight containers for up to 3–4 days. • Freezing: Freeze portions in freezer‑safe containers for up to 2–3 months. • Reheating: Reheat on the stovetop over medium heat until warmed through or microwave individual portions until hot.
FAQs
Can I use a different cut of beef?
Yes — you can use chuck roast or any stew meat that becomes tender with pressure cooking.
Can I make this soup without an Instant Pot?
Yes — cook on the stovetop in a large pot; simmer until beef and vegetables are tender (about 1½–2 hours).
Can I add other vegetables?
Absolutely — feel free to add zucchini, peas, spinach, or any veggies you like.
Is this soup freezer‑friendly?
Yes — it freezes well for future meals.
How do I make the broth richer?
Brown the beef well and use a good‑quality beef broth for deeper flavor.
Can I make this gluten‑free?
Yes — as long as your beef broth and seasonings are gluten‑free.
Should I peel the potatoes?
Peeling is optional — it’ll still taste great either way.
Can I make this spicy?
You can add red pepper flakes or a dash of hot sauce if you like heat.
Can I skip the corn?
Yes — corn adds sweetness, but you can omit it if preferred.
What side goes well with this soup?
Crusty bread or a fresh green salad pairs nicely.
Conclusion
Instant Pot Vegetable Beef Soup is a satisfying, flavorful, and easy dinner that comes together quickly thanks to the Instant Pot. With tender beef, hearty vegetables, and savory broth, it’s a warming meal perfect for weekdays, meal prep, and cozy nights in.
Instant Pot Vegetable Beef Soup is a hearty, nourishing soup made quickly in the Instant Pot with tender beef, colorful vegetables, and a savory broth — perfect for cozy meals and easy meal prep.
Ingredients
1.5 lbs lean beef stew meat, cubed
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
3 carrots, sliced
2 celery stalks, chopped
2 potatoes, diced
1 cup green beans, trimmed and chopped
1 cup corn kernels (fresh or frozen)
1 can (14.5 oz) diced tomatoes
4 cups beef broth
1 tsp Italian seasoning
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
Turn the Instant Pot to Sauté mode and add olive oil.
Add the cubed beef and brown on all sides. Remove and set aside.
Add chopped onion and minced garlic to the pot and sauté until fragrant.
Return the beef to the pot along with carrots, celery, potatoes, green beans, corn, and diced tomatoes.
Pour in beef broth to cover the ingredients, then stir in Italian seasoning, bay leaf, salt, and pepper.
Secure the lid and cook on Manual/Pressure Cook (High) for 20 minutes.
Let pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.
Remove the bay leaf, taste, and adjust seasonings if needed.
Ladle into bowls and garnish with chopped parsley if desired.
Notes
Brown the beef well to develop deep flavor in the broth.Soup can be frozen for 2–3 months for easy future meals.Feel free to add or swap in vegetables like zucchini, peas, or spinach.Use gluten-free broth and seasonings if needed.Serve with crusty bread or salad for a complete meal.
