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Bowl of vegetable beef soup with potatoes, carrots, green beans, and bread slices on the side
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Instant Pot Vegetable Beef Soup

Fall-apart beef, real vegetables, and a broth that tastes slow-simmered -- all in about an hour.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 331kcal
Author Gary White

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

  1. Batch searing matters. Crowding the pot = steamed beef, not seared.
  2. Room temp beef browns better than cold.
  3. Veg swaps work -- just keep the onion/carrot/celery base.
  4. Beef broth = richer; chicken broth = lighter.
  5. Freezes up to 3 months -- cool fully before storing.

FAQs

Can I swap vegetables?  Yes. Use what you like--just keep the mirepoix (onions, carrots, celery).
Can I add pasta?  Cook it separately (2-4 minutes in IP usually) and stir in at the end.
Frozen mixed veggies?  Toss them straight in. No time change needed.
Why chicken broth?  Lighter, more neutral. Beef broth is richer--use it if that’s your vibe.
Best cut of beef?  Chuck roast or any stew meat, cut bite-size.

Nutrition

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