This isn’t just soup--it’s dinner that smells like home. This Instant Pot vegetable beef soup is my take on a classic -- tender beef, real vegetables, and a broth that tastes like you worked all day… without actually working all day. The Instant Pot does the heavy lifting. You take the credit.
My mom never used recipes (and would laugh if I handed her one), but the memory of her vegetable beef soup stuck with me. This is my version--same soul, cleaner process, faster finish.
Why This Works
- Browning = flavor. We sear the beef hard, then borrow every bit of fond for the broth.
- Instant Pot efficiency. Fall-apart tender in a fraction of the usual time.
- Flexible veggies. Keep the onion-carrot-celery base; swap the rest to fit your fridge or freezer.
- Optional umami boost. A parmesan rind quietly levels up the broth--highly recommended.
What You’ll Need
- 3 tablespoon olive oil, divided
- 1 tablespoon sea salt + ½ teaspoon for veggies
- 1 teaspoon black pepper
- 2.5 lbs stew beef, near room temp
- ¾ cup yellow onion, large dice
- 3 carrots, roughly chopped
- ½ cup diced celery
- 2 tablespoon minced garlic (or paste)
- 8 oz mushrooms, finely chopped
- 6 thyme sprigs (bundled)
- 2 bay leaves
- ¼ cup Worcestershire sauce
- 4 cups chicken broth
- 28 oz crushed tomatoes
- 1.5 lbs potatoes (red, gold, or russet), rough chopped
- 8 oz frozen green beans
- 8 oz frozen sweet peas
- Parmesan rind (optional, but do it)
Technique Highlight:
Dry-Brine the Beef (Optional)
Toss the cubed beef with 2½ teaspoon kosher salt and rest on a rack in the fridge for 1-24 hours. The salt seasons deeper and helps the meat brown better. But even more than that, the tenderness changes, and the beef will almost melt in your mouth. Pull it out while you prep veggies so it’s not ice-cold going into the pot.
How to Make Instant Pot Vegetable Beef Soup
Step 1:
Sear in two batches so every piece gets a crust. This is the foundation.
Step 2:
That golden stuff? Fond. Don’t clean it-scrape it into the broth later.
Step 3:
Sauté onion, carrot, celery, mushrooms, garlic, and thyme. Fragrant = ready.
Step 4:
Return the beef; add potatoes, green beans, and peas. Season, stir, breathe.
Step 5:
Drop in a parmesan rind for quiet umami. Not mandatory--just smart.
Step 6:
Pressure cook 10 minutes; natural release 25. Fish out thyme, bay, and rind. Stir and serve.
Pro Tips
- Don’t crowd the pot. Brown in batches so the meat sears, not steams.
- Room-temp beef. Cold beef cools the pot and kills your crust.
- Keep the mirepoix. Swap other veggies as you like, but onion-carrot-celery is the base note.
- Be patient with the release. The 25-minute natural release = tender beef and better flavor.
- Herb cleanup. Pull out thyme sprigs and bay leaves before serving. They’ve done their job.
FAQs
Yes. Use what you like--just keep the mirepoix (onions, carrots, celery).
Cook it separately (2-4 minutes in IP usually) and stir in at the end.
Toss them straight in. No time change needed.
Lighter, more neutral. Beef broth is richer--use it if that’s your vibe.
Chuck roast or any stew meat, cut bite-size.
Yep--up to 3 months. Cool completely first, then airtight containers.
Let’s turn that pile of ingredients into the best bowl of beef soup you’ve had all year.
📖 Recipe
Instant Pot Vegetable Beef Soup
Ingredients
- 2.5 lbs. stew beef near room temperature
- 1 Tbsp. sea salt
- 1 tsp. black pepper
- 3 Tbsp. olive oil separated
- ¾ cup yellow onions large dice
- 3 carrots roughly chopped
- 2 Tbsp. garlic minced
- ½ cup celery diced
- 8 oz. mushrooms roughly chopped
- 6 thyme sprigs tied in bundle
- ¼ cup Worcestershire sauce
- 2 bay leaves
- 4 cups chicken broth
- 28 oz. canned crushed tomatoes
- 1.5 lbs. new potatoes quartered
- 8 oz. frozen green beans
- 15 oz. canned sweet peas drained
Instructions
- Optional dry brine: Toss beef with 2½ teaspoon kosher salt. Rest on a rack in fridge 1-24 hrs. Pull out while prepping veggies.
- Set Instant Pot to Sauté. Add 2 tablespoon oil, sear half the beef 5-7 mins, turning to brown all sides. Repeat with remaining beef + 1 tablespoon oil. Do not wipe pot.
- Add onion, carrots, garlic, celery, mushrooms, thyme, Worcestershire, bay leaves, and ½ teaspoon salt. Sauté 5 mins, scraping fond.
- Return beef to pot. Add broth, crushed tomatoes, potatoes, green beans, peas, and parmesan rind (if using). Stir well.
- Lock lid. High pressure for 10 minutes.
- Natural release for 25 minutes.
- Remove thyme, bay, and parmesan rind. Stir. Serve hot with crusty bread.
Video
Notes
Expert Tips
- Batch searing matters. Crowding the pot = steamed beef, not seared.
- Room temp beef browns better than cold.
- Veg swaps work -- just keep the onion/carrot/celery base.
- Beef broth = richer; chicken broth = lighter.
- Freezes up to 3 months -- cool fully before storing.
FAQs
Nutrition
If you try this Instant Pot vegetable beef soup, let me know how it turned out -- it’s the kind of comfort food worth making again and again. And I love seeing your kitchen wins. And if cozy beef dinners are your thing, try my Instant Pot Pot Roast next.
Kerri Zayas
I made this last night and made a couple changes simply based on what I had in the pantry...I used diced tomatoes rather than crushed and added frozen corn, edamame, and sweet potatoes in place of the other frozen veggies and the potatoes. Oh and added zucchini after cooked and then did another 3 minutes of high pressure with natural release to cook that. It was amazing! Thank you for a great recipe that is so easily modified to what you have on hand!!
Maureen Glenn
This is a super easy and really delicious soup! I followed the recipe pretty much, with the exception of using diced tomatoes because that's all I had, and crushed thyme vs. sprigs. I also used less meat because I didn't have more than a pound, and it was still excellent. The broth is good enough to enjoy on it's own along with some good whole grain bread. This will definitely be put into the rotation.
Anna Whitaker
Question- can I sub dry pasta for the potatoes? Trying to make alphabet soup for a 1st birthday party.
Gary
Dry pasta usually cooks in an IP in 2-4 minutes, so I would cook it separately and mix it in when ready to serve.
Janette
Can I use a bag of frozen veggies?
Gary
Definitely!
Trisha
What a surprise! This was "bowl licking" good! I followed the recipe as is minus the thyme just I didn't have any and used homemade chicken stock. I am thinking about adding some corn next time. Seriously was a hit!
Gary
Wow, what a great compliment! Thanks, Trisha!
Sue Shedd
Do I drain grease from beef before putting in veggies for soup
Gary
There shouldn't be too much left, but don't drain it. Use it to sauté the veggies.
Joan
Delicious! Shared with 4 friends at work and ALL declared it a keeper!
Gary
Glad everyone enjoyed it!
Sherri
Made this tonight. Excellent! Used Lima beans instead of peas, added corn, fresh squash and zuchini. Definitely a keeper recipe
Cherie
Sounds delish! Going to make this for a sick hubby tonight. Can I use fried Lima beans or should I get a can?
Gary
Sure, you can use whatever veggies you like!
Rick
This soup was so delicious! I left out the thyme and basil leaves and used beef broth instead of chicken broth. Other than that I followed the instructions and the soup was amazing! I will definitely use this recipe again.
Larabee
Chicken broth? In beef soup?? Imma trust you. ?
Gary
Yes! You could certainly use beef broth, but we usually only use that for soups we want to have a more rich flavor. This is intended to be on the lighter side, so we opted for chicken broth - which actually has a neutral flavor that can pretty much be used at any time.
Elizabeth A Boles
What size Instant Pot is used for this recipe?
Gary
All of our recipes are created using a 6qt. IP.
Melba M. Burson
Thank you for this very flavorful recipe! My husband is a true food critic, and he really liked this soup.... went back for another large bowl! I was glad there was no acid taste from the tomatoes. I will make this for company with a salad & cornbread!
Anne
Question - I'm still figuring out my instant pot. I have a High, Medium, and Low Saute function. Which one is right for browning the meat vs veggies? Thanks!
Gary
Medium
Katy S.
Making this tonight. I want to add frozen corn, but should I do that at the end (and let the soup just heat it through, or add it with all of the other veggies? I'm a newbie and have no faith in my own decision-making abilities as yet. 😉
Gary
I'd add it with all the other veggies.
Jennifer
Yum! I've made this soup twice now and not only is it delicious but oh so easy to make. Preparing this recipe also has helped me to overcome my fear of the IP! Thanks!
Gary
Yah, they're not really scary at all, once you understand them. Glad you like the soup!
Angela N
It's learning to understand them! 😂. I will conquer this little gadget! This recipe is going to be tonight's trial haha wish me luck.
Karen
This was very delicious and hit the spot on a cold, damp night! I used my 8 qt. IP and added heaping amounts of all of the ingredients. One thing I was surprised by is how truly delicious the CANNED peas are in it, as I'm not a fan of canned peas, but I thought, "why not?" It gives it, for me, a nostalgic, throw back vibe that I really liked. The worcestershire sauce complements all of these flavors so well! This will be my new go-to vegetable beef soup. In the future, I may throw in a little bit of barley, but it certainly is hardy enough without it. Thank you, Gary! Great recipe! Glad to have found your blog. 🙂
Gary
Thanks Karen! I'm glad you found us too 🙂
Retta
My daughter said "This is GOOD! Save the recipe!" My husband and son both said it was "really good!" Thanks for posting!!!
Susan
I've been looking for a beef barley soup and your recipe has all the features I want except the barley. If I want to substitute barley for the potatoes so that it will freeze better, would I adjust the cooking time at all? I'm thinking of adding 3/4 to 1 cup of barley and no potatoes. Thanks for the advice!
Gary
Unfortunately, I'm not familiar at all with barley cook times.
Anna
Made this with just a few modifications! I am not a fan of peas so I substituted with frozen corn! Awesome taste, tender beef! Thanks for the recipe!
Leif Epperson
Awesome recipe. I just made this earlier but used a more robust Worcestershire sauce and forgot to buy the peas. Will make it again!
Michele
A great recipe! I used a local favorite spaghetti sauce from a restaurant in place of the crushed tomatoes, and no thyme. I used beef broth, and I highly recommend it!
Michael
I've made this several times and each time I use different vegetables. I have made it with chicken broth as well as beef. I like to make a big pot so I add 1/2 to 1 cup of V8 to give a little kick. LOL great base receipt for any beef soup.
Judy Silvas
I haven't made this yet but doesn't the beef take longer to become tender than the vegetables? It seems like the beef should be cooked then add the vegetables. Won't the vegetables be mushy if cooked the same amount of time as the beef? Please answer ASAP so I can cook this delicious looking soup.
Kat
I added 1/4 cup of wine to the beef as it was sauteing, and consumed the remainder of the bottle while completing this recipe. It turned out wonderfully! Easily the best dinner I ever made! (The soup was none too shabby, too! 🤤 )
Seriously though, this is a 10-star recipe in a 5-star world!
Emilie Wilkerson
Do we sauté for 30 mins? Or how long do we sauté meat for?
Gary White
Cook time for this part of the recipe will vary based on many factors. How large the chunks of beef are, how cold they are when placing in the IP, how cold the house is, can all affect it. Sauté in two batches until the beef is browned on the outside, and no longer red. It does not need to be cooked through. 🙂
Joan Vance
I can't wait to try this soup in my new pressure cooker. My Mom added cabbage and rutabaga. She also used browned short ribs along with some stew beef. It was so good,I hope I can come close to hers. Thank you for this recipe.
April
This is only the 3rd time I’ve used my instant pot because it still makes me a bit nervous. This recipe actually made me shed a couple tears. Reminds me of the soup my gramma used to cook on the stove for hours. It was so delicious and simple and I think it’s made me an instant pot convert. Thanks so much, it’s delicious!
Sandra
I've made this before in my crockpot, but this is so much quicker. I'm making this right now, almost done! Smells so good! We can't wait. Thank's so much for this recipe!
Melissa Baucom
Still new to my IP.. mine is in there as we speak but just to be clear, I am cooking this on “High Pressure” correct?
Gary White
Yes, high pressure. 🙂
Ingrid
Delicious.
I added a few tablespoons of peach chutney after soup was cooked . Added a lovely flavour.
SueKitchen
Delicious. Used beef broth...was rich. Will try w chicken broth next time. Yum!
Erika
Instant pot is doing it’s work as we speak! What’s the serving size for the nutritional info given? Thanks!
Gary White
Sorry for the delayed response. Each serving is 1 cup. I hope you liked the soup!
Sharon Carson
Hi Gary - Thank you so much for this recipe. You weren't kidding when you described the end result as 'Amazing' - it truly IS amazing! I had an awesome Beef Vegetable soup at Kitchen Kettle Village in Lancaster PA at their Harvest Cafe, a few weeks back, and as I was eating it, I kept thinking, "This is the perfect beef vegetable soup", not too tomato-y, with a rich beef flavor to the broth. I have been looking for years, to find a soup recipe like that, and I am thrilled to say that your recipe IS THE BOMB, and it is equally as good as KKV's, if not better! It truly is THE perfect beef vegetable soup, and it will be my go-to from now on. I love that it is prepared in the Instant Pot, because I have found that the Instant Pot makes the best soups - the broth is richer and the meat is so tender. As I am typing this, I have your recipe for Instant Pot Chicken Stew cooking in my Instant Pot right now - I can't wait to try it! Thanks so much for sharing!
Edie
I have been making veggie soup for many years (mom’s receipt) And all I can say about this receipt is simply amazing!
Donna Matthewdon
Hi, I used leftovers , porterhouse steak and the bones, some left over pot roast, rice leftover onions and mushrooms that had been edited in bacon fat. Sautéed the rest of my vegetables as you said but then forgot the Worcester, and Thyme. Oh well it’s still delicious.
Deb McDonald
This is our favorite recipe for beef vegetable soup. Easy and super delicious!!!! We don't use mushrooms (just our preference), and use a bag of frozen mixed veggies in place of the frozen green beans and canned sweet peas. DELICIOUS!!!!
Ruth
I was going to make beef vegetable soup in the crock pot and let it cook overnight for dinner tomorrow. Think I'll try your recipe in the Ninja Foodi instead, if I can lift it out of the box. The advantage of the NF or instant pot is that the meat can be sauteed in the same pot and not involve washing another one after scraping out the browned bits on the bottom. I remember a mirapoix being small diced vegeetables and I will try that, then add larger pieces of carrot and onion when I add the potatoes and frozen vegetables. Vegetable soup is the only time I eat lima beans so I bought a mixed bag of veggies, including corn, peas, green beans and a few limas. Passed up the bag of frozen veggies with carrots because I wanted bigger pieces than their small cubes. Should the onions, carrots and celery for the mirapoix be finely diced?
I've seen other vegetable soup recipes that use tomato sauce and/or tomato paste instead of crushed or diced tomatoes. Next summer, when I have a vegetable garden again, I'll freeze some Roma tomatoes to add to the soup. The skins pop off in the hot liquid and are easy to retrieve and they can be frozen whole with little effort other than washing them. and are great for cooking.
I'm thinking of adding a soup bone if I can find one to buy. Have always added one when cooking beef soup on the stove top but this recipe might not need the extra flavor.
Gary White
You can view the picture tutorial for the sized of dice I prefer for this recipe. It really is just a preference though, as you can do them how you like.
Ruth
I plan to add larger pieces of carrot, potato and onion and possibly celery after the meat and mirapoix are sauted. If I add the bag of frozen vegetables then, won't they get over cooked? Should I add them toward the end for a few minutes only?
Gary White
The frozen vegetables should be fine to add at that time. They usually hold up surprisingly well.
Ruth Kaplan
While I was reviewing the recipe, the pressure dropped so I was able to take the pressure lid off. I added some tomato sauce, thyme, potatao cubes and a bag of mixed frozen vegetables. I wasn't sure what type of potato it was because I bought it in December to make potato latkes during Chanukah. I wasn't able to eat anything fried at the time so I didn't make them and had one potato left in the house. I turned the pot on to come up to pressure and set the timer for 4 minutes and took the dog out because she was getting edgy. When we came in, the timer was going down from 7 minutes so I turned it off and opened the vent. We finally ate some and it did not have enough salt. I used my usual cooking salt shaker and did not add enough salt. I have usually used bouillion for the beef flavor and salt when I made soup in the past. I have added kosher salt to my shopping list so I can add some when I reheat the soup for another meal or 2.
Ruth Kaplan
While I was reviewing the recipe, the pressure dropped so I was able to take the pressure lid off. I added some tomato sauce, thyme, potatao cubes and a bag of mixed frozen vegetables. I wasn't sure what type of potato it was because I bought it in December to make potato latkes during Chanukah. I only had one potato in the house so I pealed it anc cut it into small cubes. I turned the pot on to come up to pressure and set the timer for 4 minutes while I took the dog out because she was getting edgy. When we came in, the timer was going down from 7 minutes so I turned it off and opened the vent. We finally ate some and it did not have enough salt. I used my usual cooking salt shaker and did not add enough salt. I have usually used boullion for the beef flavor when I made soup in the past and it added a lot of salt. I have added kosher salt to my shopping list so I can add some when I reheat the soup for another meal or 2.
Elaine J Williamson
Love the tips of searing meat and using chicken broth !! Delicious
Brianna
I tweaked this recipe once for what I had in the house and it is now my go-to soup! The kids love it and don't even realize how many veggies they are getting 🙂 I love that I can add so many kinds of veggies and it tastes just as amazing! One thing we did that changes it up is take the potatoes out to make it "carb free" so we can have as many crackers and grilled cheese sandwiches as we want with it 😉 It does change the consistency a little... and hubby wanted it more tomoto-ey so I added 1/2 jar of spaghetti sauce. Also used ground beef because it's a bit cheaper, but have plans to try it with stewing beef as well. Everyone I serve this to LOVES it! Thanks for such a tasty recipe!
Marcia Osborne
This is a very flavorful recipe with lots leftover. In fact, my 6 qt. pot was so full that I could only include 1/2 of the broth. I cut up a chuck roast to use instead of stew meat, but the only real change I made was to hold out the mushrooms until the pressure dropped, then stir them in and let them set for about 10 minutes before serving. I'll definitely make this again. Thank you for a great recipe.
Susan Greene
Gary!!!
This soup is amazing! The flavors are so well rounded you would have thought Grama made it and it had simmered all day. BRAVO!
This one is definitely going in my file 🙂
Gary White
Thank you for your kind words! Glad you enjoyed it.
Jones
Turns out great every time!
Sheri
Made this recipe for the first time this morning and had a bowl for lunch! I sprinkled a little grated Parmesan on it & had a slice of my homemade sourdough bread with it! It was so good, and we will be having it for dinner as well! It's a keeper!