This Instant Pot beef vegetable soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.
Growing up, my mom used to make the best beef-vegetable soup. She didn’t make it often but, for some reason, I have very fond memories of eating it. So this pressure cooker beef vegetable soup is my attempt to recreate that memory from my childhood. There’s nothing fancy about it, but there is a richness and depth of flavor that I think will do my mom proud – which is every son’s goal, right?
Time to Get Creative!
The best part about this pressure cooker beef vegetable soup is that you can literally use whatever vegetables you like. There are really no rules, and they will all probably work. The only ones I would say are a must are onions, carrots, and celery – also know as mirepoix, the base of SO MANY recipes all around the world. So, if you don’t like mushrooms, leave ’em out! Switch ’em out! You can’t go wrong.
And This is the Amazing Result…
Can I use different vegetables than the ones you used? Can I add my favorite vegetable? Yes! The best part about this pressure cooker beef vegetable soup is that you can literally use whatever vegetables you like.
Can I add pasta? Yes! However, 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.
Can I use a bag of frozen veggies? Yes!
Why did you use chicken broth instead of beef broth? You could certainly use beef broth, but we usually only use that for soups we want to have richer flavor. This soup is intended to be on the lighter side, so we opted for chicken broth – which actually has a more neutral flavor.
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Pressure Cooker Beef Vegetable Soup
- 2.5 lbs. stew beef
- 1 Tbsp. sea salt
- 1 tsp. black pepper
- 3 Tbsp. olive oil separated
- 3/4 cup yellow onions large dice
- 3 carrots roughly chopped
- 2 Tbsp. garlic minced
- 1/2 cup celery diced
- 8 oz. mushrooms roughly chopped
- 6 thyme sprigs tied in bundle
- 1/4 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
- Season beef with salt and pepper. Then, using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil. Do not wipe or rinse bottom of pot! There’s so much flavor in there!
- Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves. Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.
- Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.
- Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!
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