Easy Instant Pot Vegetable Beef Soup

The Instant Pot is my favorite way to make soup, and this vegetable beef soup is a great example of that!

Filled with plenty of healthy vegetables, this soup has just enough beef to give it a hearty flavor and to keep all the meat lovers in your house happy. 😃

This comforting soup is guaranteed to warm you on a cool night and will fill you with the healthy vitamins that only veggies can provide.

Why I love this soup

I love a good bowl of soup, and used to turn to the stove top or slow cooker to deliver its comfort. Now, using the Instant Pot makes it so easy to make! The beef is tender, and the vegetables provide a variety of tastes and textures, all in a rich flavorful broth.

This soup is very veggie-forward. Many soups will start with a full pound of meat, whereas this one only takes ½ a pound. Using that much meat plus beef stock or broth provides loads of flavor. But at its heart, this is more an Instant Pot vegetable soup that happens to contain beef.

Trust me, the meat-eaters won’t notice. 😀

Ingredients

How to make this vegetable beef soup

I buy stew meat for this soup, but chuck roast or another cut of beef will also work. Either way, the first step is to cut the meat into small bite-sized pieces. Most stew meat seems to come in 1.5 to 2-inch cubes which I cut much smaller. The smaller size guarantees faster cooking and helps to distribute the tender beef throughout the soup.

Now, start with the sauté setting, my favorite feature of the Instant Pot. Sauté the beef cubes and onion in the pot (season with a little salt and black pepper), until the meat is well browned.

Add a can of diced tomatoes, including the liquid. Give it a stir and scrape up any browned bits clinging to the bottom of the pot. You want all that to give your soup depth of flavor! Then, cancel the sauté function while you add the rest of the ingredients.

Add all the remaining ingredients except the frozen peas. That includes beef broth, carrot, potato, green beans, celery, orzo pasta, thyme, and parsley.

Give everything a quick stir, then cover and seal the Instant Pot.

Set the cycle to cook for 8 minutes on high pressure. I use the pressure cook or manual button for this.

The Instant Pot will take about 10-15 minutes to build pressure before the cycle will start. Once the cycle is done, wait 5 minutes to let the pressure cooker natural release pressure. After 5 minutes, quick release the remaining pressure.

Remove the Instant Pot lid and add the frozen peas. Stir for a minute, and your soup is ready to serve.

Sula’s Tips/Variation ideas

If using frozen beans, you could wait to add them after the cooking cycle, when you add the frozen peas. However, you will want to cook the soup on sauté for 5 minutes just to ensure the beans are completely warmed and cooked through.

Try a different combination of your favorite vegetables if you'd like. Using a bag of mixed frozen vegetables is another way to cut down on your prep time, making it even easier to make this hearty soup in less time.

This might be fun to try with ground beef in place of cut up beef. It would kind of be a variation on Hamburger Barley Soup, another family favorite.

Don't have beef broth? I've substituted with chicken broth with success. I've never tried vegetable broth or stock, but that would be a great way to add even more vitamins to this soup, especially with homemade vegetable broth.

Instead of orzo, you can use any small pasta, like ditalini. Or, just leave it out for a lower carb variation.

More soups you can make in your Instant Pot

📖 Recipe

5 from 28 votes

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Instant Pot Vegetable Beef Soup

A hearty vegetable soup with beef broth and meat to give it plenty of flavor! Making it in the Instant Pot ensures every bite is tender and delicious!

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Soup

Cuisine: American

Servings: 6

Calories: 191kcal

Author: Sula

Ingredients

• ½ pound beef stew meat cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion chopped
• 14 ounces diced tomatoes
• 32 ounces beef broth 4 cups
• 1 carrot peeled and sliced
• 1 potato Yukon gold or peeled russet, cubed
• 1 cup cut green beans fresh or frozen
• ⅓ cup orzo pasta
• 1 celery rib chopped
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• 1 cup peas frozen

Instructions

• Turn on the Instant Pot to the sauté setting and add the olive oil. When the oil is hot, add the meat. Season with a little salt and pepper. Add the chopped onion. Cook and stir until the meat is well browned.
• Add the can of diced tomatoes, including liquid. Stir for a minute and scrape up any browned bits sticking to the bottom of the pot. Press cancel to stop the sauté function.
• Add the beef broth, carrot, potato, green beans, celery, orzo pasta, thyme, and parsley.
• Cover and lock the Instant Pot lid.
• Set the cooking cycle on high pressure for 8 minutes. The Instant Pot will take 10-15 minutes to build pressure before the cycle will start.
• When the cooking cycle is done, allow it to naturally release pressure for 5 minutes, then do a quick release of the remaining pressure.
• Remove the Instant Pot lid and add the peas. Stir well, then serve.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 191kcal | Carbohydrates: 23g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 604mg | Potassium: 664mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2098IU | Vitamin C: 27mg | Calcium: 67mg | Iron: 3mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.