Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Beef Vegetable Soup

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Pressure Cooker Beef Vegetable Soup

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.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

 

The Process

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Season beef with salt and pepper.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

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.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Do not wipe or rinse bottom of pot! There’s so much flavor in there!

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce and bay leaves.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

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.

 

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (will take about 25 minutes).

 

And This is the Amazing Result…

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Beef Vegetable Soup | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Beef Vegetable Soup | The Foodie Eats
5 from 9 votes
Print

Pressure Cooker Beef Vegetable Soup

This soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 331 kcal
Author The Foodie Eats

Ingredients

  • 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

Instructions

  1. 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!

  2. 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.

  3. 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.

  4. Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!

Nutrition Facts
Pressure Cooker Beef Vegetable Soup
Amount Per Serving
Calories 331 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 73mg 24%
Sodium 708mg 30%
Potassium 940mg 27%
Total Carbohydrates 25g 8%
Dietary Fiber 5g 20%
Sugars 6g
Protein 32g 64%
Vitamin A 68.1%
Vitamin C 31.6%
Calcium 7%
Iron 26.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

You Might Also Like

29 Comments

  • Reply
    Kerri Zayas
    November 6, 2018 at 10:35 am


    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!!

  • Reply
    Maureen Glenn
    December 11, 2018 at 7:21 pm


    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.

  • Reply
    Anna Whitaker
    December 16, 2018 at 3:11 pm

    Question- can I sub dry pasta for the potatoes? Trying to make alphabet soup for a 1st birthday party.

    • Reply
      Gary
      December 17, 2018 at 9:36 pm

      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.

  • Reply
    Janette
    December 30, 2018 at 6:11 pm

    Can I use a bag of frozen veggies?

    • Reply
      Gary
      December 30, 2018 at 11:01 pm

      Definitely!

  • Reply
    Trisha
    December 31, 2018 at 5:24 pm


    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!

    • Reply
      Gary
      January 3, 2019 at 9:52 am

      Wow, what a great compliment! Thanks, Trisha!

  • Reply
    Sue Shedd
    January 3, 2019 at 5:02 am

    Do I drain grease from beef before putting in veggies for soup

    • Reply
      Gary
      January 3, 2019 at 8:43 am

      There shouldn’t be too much left, but don’t drain it. Use it to sauté the veggies.

  • Reply
    Joan
    January 19, 2019 at 7:41 am


    Delicious! Shared with 4 friends at work and ALL declared it a keeper!

    • Reply
      Gary
      January 19, 2019 at 7:58 pm

      Glad everyone enjoyed it!

  • Reply
    Sherri
    January 19, 2019 at 10:01 pm


    Made this tonight. Excellent! Used Lima beans instead of peas, added corn, fresh squash and zuchini. Definitely a keeper recipe

  • Reply
    Cherie
    January 24, 2019 at 7:15 am

    Sounds delish! Going to make this for a sick hubby tonight. Can I use fried Lima beans or should I get a can?

    • Reply
      Gary
      January 24, 2019 at 8:19 am

      Sure, you can use whatever veggies you like!

  • Reply
    Rick
    January 28, 2019 at 7:10 am


    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.

  • Reply
    Larabee
    January 28, 2019 at 9:50 am

    Chicken broth? In beef soup?? Imma trust you. ?

    • Reply
      Gary
      January 28, 2019 at 9:59 am

      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.

  • Reply
    Elizabeth A Boles
    January 31, 2019 at 12:53 pm

    What size Instant Pot is used for this recipe?

    • Reply
      Gary
      January 31, 2019 at 10:44 pm

      All of our recipes are created using a 6qt. IP.

  • Reply
    Melba M. Burson
    February 4, 2019 at 9:14 am


    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!

  • Reply
    Anne
    February 16, 2019 at 9:50 am

    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!

    • Reply
      Gary
      February 17, 2019 at 2:01 pm

      Medium

  • Reply
    Katy S.
    February 21, 2019 at 12:39 pm

    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. 😉

    • Reply
      Gary
      February 22, 2019 at 2:14 pm

      I’d add it with all the other veggies.

  • Reply
    Jennifer
    March 10, 2019 at 1:58 pm


    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!

    • Reply
      Gary
      March 11, 2019 at 7:56 am

      Yah, they’re not really scary at all, once you understand them. Glad you like the soup!

  • Reply
    Karen
    March 13, 2019 at 12:29 pm


    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. 🙂

    • Reply
      Gary
      March 13, 2019 at 1:16 pm

      Thanks Karen! I’m glad you found us too 🙂

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.