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An easy, nourishing, and comforting Instant Pot Vegetable Beef Soup with loads of fresh vegetables. This hearty soup tastes just like Grandma’s great recipe, but takes less than an hour to cook.

Beef and Vegetable Soup in a white pottery bowl with a spoon.
Hearty, comforting, nourishing, easy to make, and quick. This soup checks all the right boxes!

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What Readers Say

“This is my go-to beef soup recipe…always delicious and so easy to prepare. Thank you!!”

CHRISTINA

The Instant Pot makes the absolute best healthy soup recipes, from quick chicken noodle soup to chicken and rice soup and Instant Pot broccoli cheese soup to classic beef chili.

5 Reasons to Make Beef Vegetable Soup in the Instant Pot

  • QUICK & EASY DINNER: This soup usually takes a few hours to make in a Dutch oven or slow cooker. With the Instant Pot, or your favorite electric pressure cooker, you’ll get to enjoy a bowl of soup in under an hour.
  • PERFECTLY TENDER CHUNKS OF BEEF: The Instant Pot is the ultimate way to make perfectly tender beef soup every time.
  • EASY CLEAN UP: Brown meat, saute the veggies, and make the soup all in one pot! Clean up is easy and fast.
  • LOADS OF FLAVOR: You’ll think this soup has been simmering for hours because the depth of flavor you get with each bite. All the flavor without all the labor–that’s my kind of delicious recipe.
  • COOK ONCE, EAT TWICE: Make this soup for dinner, then stash the leftovers away for lunch or busy weeknights. Soup is the ultimate food prep meal. Pack the soup in a thermos for a hot school lunch (or for work).

Ingredients Needed

You can easily find all the real-food ingredients used to make this family-favorite recipe at any local grocery store.

  • 2 TB extra virgin olive oil
  • 1 3/4 -2 lbs beef stew meat or chuck roast (cut into bite-sized pieces)
  • 2 TB unsalted butter
  • 2 carrots
  • 2 celery ribs
  • 1/2 yellow onion
  • 2 red or Yukon gold potatoes
  • 1 cup roughly chopped green beans
  • 1 cup sliced mushrooms
  • 4 garlic cloves
  • 3 cups beef broth (or beef stock) or chicken broth (or chicken stock)
  • 2 TB tomato paste
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 1/2 tsp salt, divided, or to taste
  • 1/2 tsp black pepper or to taste

Equipment Needed

  • 1 6 or 8 Quart Instant Pot for browning the beef, sautéing the veggies, and cooking the soup
  • 1 medium bowl for whisking the broth ingredients

Substitutions and Variations

  • Add Leafy Greens: After cooking the soup, add 1-2 cups of your favorite leafy greens, like baby kale or baby spinach. Stir to wilt the greens in the hot soup.
  • Use Different Vegetables: Use your favorite vegetables to make this soup: cubed butternut squash, corn kernels, leeks, sweet potatoes, etc.
  • Use Ground Beef: If you’d prefer to use ground beef, saute 1 lb of ground beef first, seasoning with salt while cooking, then saute the veggies. Cook the soup for 10 minutes on high pressure. This is a quick and frugal take on traditional beef soup made with stew meat.
  • Use Frozen Vegetables: Instead of using fresh green beans, fresh mushrooms, or fresh carrots, use frozen veggies! Frozen veggies are cheap and full of nutrients. I also love to roast frozen vegetables–they’re a freezer staple in our home.
Ingredients on the counter, ready to make soup.
Gather all the ingredients before you cook.
Chopping vegetables for the soup.
Chop and slice the veggies before turning on the Instant Pot.

Step By Step Instructions

If you’re new to using the Instant Pot, read How to Use an Instant Pot: 16 Must Know Tips to get to know your new appliance.

Seasoning the beef with salt.
Season the bite-sized pieces of beef with salt.

Step 1: Season Beef With Salt

Sprinkle the beef with 1/2 teaspoon of salt. Let the salt rest on the beef while chopping the veggies. 

Whisking the broth soup ingredients in a large glass mixing bowl.
Whisk the broth, tomato paste, oregano, thyme, salt, and pepper in a bowl. This combo makes a flavorful soup base.

Step 2: Combine Broth & Seasonings

In a medium-size bowl, whisk the broth, tomato paste, oregano, thyme, remaining salt, and pepper. 

Adding the seasoned beef from a plate into the hot Instant Pot.
Add the seasoned beef to the hot Instant Pot.
Using tongs to transfer the browned beef from the Instant Pot to a plate.
Saute until brown on both sides, then transfer to a plate.

Step 3: Brown the Beef Using the Saute Function

Add 1 tablespoon of olive oil to the Instant Pot. Turn on the Saute function (press the Saute button on the front of the pot).

Once hot, add half the beef. You’ll have to work in batches, probably two batches since all the beef won’t fit in the pot. Brown the beef on each side for just a couple of minutes. Set aside on a plate.

Add the additional olive oil and remaining beef. Brown again. Set the meat aside on the plate. 

Adding mushrooms to the hot Instant Pot.
Add all the veggies to the hot Instant Pot.
Adding green beans to the hot Instant Pot.
Saute the veggies just until they begin to sweat.

Step 4: Saute Veggies Using the Saute Function

Add the butter to the hot Instant Pot. Add all the veggies, saute for 4-5 minutes until they begin to sweat. You don’t want the veggies to stick to the bottom of the Instant Pot, so don’t let the veggies brown. This is just a quick saute.

Once done, press Cancel to turn off the saute function. 

Pouring the broth mixture into the Instant Pot.
Add the broth and use a spoon to loosen any bits stuck to the bottom of the pot.
Adding the browned beef cubes to the Instant Pot.
Then add the browned beef to the pot. Don’t stir!

Step 5: Add Broth, Loosen Bits, & Add Beef

Add the broth mixture to the Instant Pot, scraping up any bits on the bottom of the pot with a wooden spoon. This is very important. If bits are left on the base of the pot, the Instant Pot may flash a burn notice when coming to pressure. 

Add the beef to the pot, don’t stir. 

Instant Pot on the counter, cooking the soup.
Use the manual pressure cook setting to cook the soup for 35 minutes. This is the best cook time for tender beef!

Step 6: Pressure Cook for 35 Minutes

Secure the lid on the pot. Turn the steam valve on the lid to Sealed.

Set the Instant Pot to Manual, High Pressure for 35 minutes. On new models, the Manual button is labeled, Pressure Level. 

Step 7: Naturally Release Pressure, Then Perform a Quick Release

Once the soup is done cooking (the Instant Pot will beep), let the pressure naturally release from the pot for 10 minutes. Don’t touch the Instant Pot during this time. The screen on the front of the pot will begin counting up, until it reads 10:00.

At this time, quickly move the steam valve on top of the lid from Sealed to Venting. The remaining steam/pressure will quickly spew from the valve (careful with your hand).

Once all the pressure has been released, open the lid. Your soup is ready to enjoy.

Spooning the soup from the Instant Pot into a serving bowl.
Just look at that soup with perfectly tender beef and veggies. Ready to serve in under an hour!

How to Thicken Instant Pot Beef Stew

If you’d prefer a thicker stew, add arrowroot starch or cornstarch, both are thickening ingredients.

  • Use 1 tablespoon of arrowroot starch mixed with 2 tablespoons of water in a small bowl.
  • For a thicker stew, use 2 tablespoons of arrowroot starch mixed with 3 tablespoons of water.
  • Mix the ingredients in a small bowl, then add to the cooked soup to make a thicker stew.
  • Once added, press Saute, and allow the soup to simmer for a few minutes (about 3-5 minutes) to slightly thicken. Stir frequently during this time. 

What to Serve With Homemade Vegetable Beef Soup

This comforting soup is the perfect meal on its own, or add a side. Here are a few of my go-to sides.

Our Favorite

Side Dish Recipes

Scooping the soup from the Instant Pot into a bowl.
Serve the soup for dinner, then save the leftovers for a delicious meal-prepped lunch.

How to Store and Reheat

  • Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
  • This soup also freezes well. Store in the freezer for up to 3 months. Defrost in the fridge or at room temperature before reheating.
  • Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option to pack in a thermos for school lunch (or work).

Frequently Asked Questions

The best meat to use for a vegetable beef soup recipe is beef chuck roast, round roast, or stew meat. I prefer to buy pre-cut “beef stew meat” (typically a combo of chuck and round roasts cut into cubes). If you’d prefer to buy a whole cut of meat, like a chuck roast or round roast, cut the beef into bite-sized pieces before using.

The best way to thicken soups and sauces made in the Instant Pot is to add cornstarch or arrowroot starch (mixed with water) after cooking the dish. Turn on the saute function after adding the starch. Within a few minutes, the soup (or sauce) will thicken. I do this often with Instant Pot recipes. Cornstarch or arrowroot are used to thicken the sauce for Instant Pot Swedish Meatballs, Instant Chicken Teriyaki, Instant Pot Beef Stroganoff, and Instant Pot Salisbury Steak.

Searing the beef first, before cooking the soup, will build flavor. The same goes with sautéing the veggies. I know, it’s tempting to dump everything in the pot and walk away, but these steps build the flavor! If you’ve taken these steps and the soup tastes bland, you likely need more salt. Trust me, under salting a dish is the ultimate flavor destroyer. Always taste a soup before serving. Add more salt, stir, taste again. Repeat until the soup tastes just right.

If you rush the cooking process, and go for a shorter cooking time, the beef will end up chewy and tough. 35 minutes is the perfect amount of cook time, with a 10 minute natural release.

Beef and Vegetable Soup in a white pottery bowl with a spoon.
5 from 12 votes

Easy & Hearty Instant Pot Vegetable Beef Soup

An easy, comforting, and nourishing vegetable beef soup made with loads of fresh vegetables in the Instant Pot. This hearty soup tastes just like Grandma's great recipe, but takes less than an hour to cook.
Kristin Marr
Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time35 minutes
Natural Pressure Release10 minutes
Total Time50 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 165 kcal
Cost: $22

Equipment

  • 1 6 or 8 Quart Instant Pot for browning the beef, sautéing the veggies, and cooking the soup
  • 1 medium bowl for whisking the broth ingredients

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 3/4 -2 lbs beef stew meat or chuck roast or round roast cut into bite-sized cubes
  • 2 tablespoons unsalted butter
  • 2 carrots sliced, about 1 cup
  • 2 celery ribs roughly chopped, about ¾ cup
  • 1/2 yellow onion roughly chopped (about 1 cup)
  • 2 red or Yukon gold potatoes roughly chopped (about 1 cup)
  • 1 cup roughly chopped green beans
  • 1 cup sliced mushrooms 4-5 mushrooms, such as: white, baby bella, or cremini
  • 4 garlic cloves minced
  • 3 cups beef broth or beef stock or chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt divided, or to taste
  • 1/2 teaspoon black pepper or to taste

To Thicken (Optional):

Instructions

  • Sprinkle the beef with 1/2 teaspoon of salt. Let the salt rest on the beef while chopping the veggies. 
  • In a medium-size bowl, whisk the broth, tomato paste, oregano, thyme, remaining salt, and pepper. 
  • Add 1 tablespoon of olive oil to the Instant Pot. Turn on the Saute function. Once hot, add half the beef. You’ll have to work in batches, probably two batches since all the beef won’t fit in the pot. Brown the beef on each side for 2 minutes. Set aside on a plate. Add the additional olive oil and remaining beef. Brown again. Set the meat aside on the plate. 
  • Add the butter to the hot Instant Pot. Add all the veggies, saute for 4-5 minutes until they begin to sweat. You don't want the veggies to stick to the bottom of the Instant Pot, so don't let the veggies brown. This is just a quick saute. Once done, press Cancel to turn off the saute function. 
  • Add the broth mixture to the Instant Pot, scraping up any bits on the bottom of the pot with a wooden spoon.
  • Add the beef to the pot, don’t stir. 
  • Secure the lid on the pot. Turn the steam valve on the lid to Sealed. Set the Instant Pot to Manual, High Pressure for 35 minutes. On new models, the Manual button is labeled, Pressure Level. 
  • Once the soup is done cooking (the Instant Pot will beep), let the pressure naturally release from the pot for 10 minutes. Don't touch the Instant Pot during this time. The screen on the front of the pot will begin counting up, until it reads 10:00.
  • Quickly move the steam valve on top of the lid from Sealed to Venting (a quick pressure release). Once all the pressure has been released (steam no longer spews from the valve), open the lid.
  • Enjoy warm. If you'd like to thicken the soup, continue to the next step…

To Thicken:

  • If you'd prefer a thicker stew, add arrowroot starch or cornstarch. I prefer to use 1 tablespoon of arrowroot starch mixed with 2 tablespoons of water in a small bowl, and then add this mixture to the stew. For a thicker stew, go with 2 tablespoons of arrowroot starch to 3 tablespoons of water. Again, mix this in a small bowl before adding to the stew. Once added, press Saute, and allow the stew to simmer for a few minutes (about 3-5 minutes) to slightly thicken. Stir frequently during this time. 
  • Serve warm. 

Notes

  • Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
  • This soup also freezes well. Store in the freezer for up to 3 months. Defrost in the fridge or at room temperature before reheating.
  • Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. 

Nutrition

Calories: 165kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 10mgSodium: 1102mgPotassium: 582mgFiber: 4gSugar: 4gVitamin A: 3801IUVitamin C: 18mgCalcium: 58mgIron: 2mg
Tried this recipe?Let me know how it was!
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Kristin is the creator and editor-in-chief of Live Simply. Kristin is married to her high school sweetheart, Dustin, and is the mom to two kids and two free-roam (litterbox-trained) bunnies, Leo and Estela. Kristin started Live Simply in 2013 to share her passion for real food and natural living.

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15 Comments

  1. 5 stars
    This is in regular rotation on our winter meal plan. Sometimes I’ll change up the vegetables and use sweet potatoes or cubed butternut squash in place of the potatoes or mushrooms. Let me know what you think. I also love to serve this soup with einkorn biscuits–total comfort food.

    Reply

  4. 5 stars
    Very tasty stew! Still using our garden carrots, potatoes, and onions! The pictures showing the prep look like you dredged the meat in flour before browning, but the recipe doesn’t say to do so…..I didn’t. Just wondering.

    Reply

    1. Thats wonderful, Belinda! I’m so happy it worked well for you. As for the flour, I am not sure where you are seeing that. There is a photo with Kristin adding salt to the meat but no flour. I’m sorry if there was any confusion. If there are any other questions or concerns, be sure to let us know!

      Thank you so much for commenting and rating the recipe, it means a lot to Live Simply!

      LS Team.

      Reply

  5. 5 stars
    This was so good!!! Only my second recipe in my new Instant Pot and will definitely become a regular. It was a bit heavy on the oregano for our taste so I will cut down on that next time but by far the most flavorful and tender beef I have ever had.
    I am going to take the leftovers and make pot pie pockets ?

    Reply

  9. 5 stars
    I made this tonight for dinner and my family LOVED it!! Definitely will be making again. Thank you for another great recipe!

    Reply