Pressure Cooker Beef Vegetable Soup | The Foodie Eats

Pressure Cooker Beef Vegetable Soup

This soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.
5 from 15 votes
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 331kcal
Author: The Foodie Eats


  • 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!


Calories: 331kcal | Carbohydrates: 25g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 708mg | Potassium: 940mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3405IU | Vitamin C: 26.1mg | Calcium: 70mg | Iron: 4.7mg