Instant pot vegetable beef soup is made in one pot in minutes, making it perfect for those busy nights!
Homemade vegetable beef soup is the ultimate comfort food filled with tender chunks of beef and hearty veggies cooked in a simple, but flavorful broth!
Quick & Easy Hearty Soup
- The Instant Pot makes delicious beef and vegetable soup in one pot in minutes instead of multiple steps and hours on the stovetop! Perfect for large families and busy weeknights!
- Bulk up the soup with some small pastas like ditalini, elbow, or small shells so there is a little bit of everything in each spoonful!
- Double up the batch and freeze portions for future rainy days! Serve with a hunk of garlic bread or dinner rolls to soak up the savory broth!
Ingredients & Variations
BEEF: For this easy recipe, affordable cuts of beef are best! Round or cube steak, chuck roast, or pre-packaged stew meat are all great choices! If using leftover beef, skip Step 1.
VEGETABLES: Fresh onions, celery, and mushrooms are best! Add some kale, broccoli, cauliflower florets, and peas or just toss in a bag of frozen vegetable medley if time is short!
SEASONINGS: Fresh herbs are always best, but if they aren’t available, use this ratio for fresh to dried: 1 tablespoon of fresh = 1 teaspoon of dried (this works for all herbs in any recipe).
How to Make Vegetable Beef Soup in the Instant Pot
- Saute onions and beef (as per the recipe below).
- Add remaining ingredients and set Instant Pot to high pressure for 20 minutes. Release the pressure and stir.
Serve hot with a side of garlic bread.
Best Tips for Instant Pot Soup
Saute the beef and onions in leftover bacon grease for added flavor. Peeling the potatoes and carrots is purely optional, but take care to properly clean off any dirt and use a clean paper towel to clean mushrooms as rinsing or soaking them will make them waterlogged.
Leftover Instant pot beef vegetable soup can be stored in an airtight container in the fridge for up to 4 days. Freeze cooled soup in individual portions for up to 4 months. Reheat or thaw directly on the stovetop.
More Soup Recipes
Instant Pot Vegetable Beef Soup
Equipment
Ingredients
- 1 pound round steak or cube steak
- 1 large white onion diced
- 1 ½ pounds baby potatoes halved
- 2 medium carrots chopped
- 2 ribs celery chopped
- 8 ounces mushrooms sliced, optional
- 2 bay leaves
- 2 teaspoons fresh rosemary
- 1 clove garlic minced
- 32 ounces beef broth
- salt and pepper to taste
Instructions
- Set a 6-quart instant pot to "Sauté". Add in onions and beef. Sauté until beef is lightly browned on the outside.
- Turn off sauté mode. Add broth scraping any brown bits off the bottom. Add in diced potatoes, carrots, celery, mushrooms, seasonings, and beef broth.
- Set the valve to seal, seal the lid and turn the Instant Pot on to high pressure for 20 minutes. Once the pot stops counting release the pressure.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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