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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, vegetables, and a rich broth in a hearty Instant Pot soup.
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. kosher salt divided: 2½ teaspoon for beef, ½ teaspoon for vegetables
  • 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
  • 8 oz. frozen sweet peas or one 15 oz. can sweet peas, drained

Instructions

  • Optional dry brine: Toss beef with 2½ teaspoon kosher salt and the 1 teaspoon black pepper. Rest on a rack in the refrigerator for 1 to 24 hours. Pull out while prepping vegetables. If you skip the dry brine, season the beef with the same 2½ teaspoon kosher salt and 1 teaspoon black pepper just before searing.
  • 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. Refrigerate promptly in shallow containers within 2 hours of cooking, or 1 hour above 90°F. Keep refrigerated for 3 to 4 days or freeze for up to 3 months for best quality. Reheat to 165°F and bring the soup to a rolling boil.

FAQs

Can I swap vegetables?  Yes. Use what you like--just keep the mirepoix (onions, carrots, celery).
Can I add pasta?  Cook it separately according to its package directions and stir it 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.
Peas: Frozen sweet peas are my current recommendation. One 15 oz. can of sweet peas, drained, is a tested alternative.
Optional ingredient: Add a Parmesan rind with the broth if desired, and remove it before serving.
Gluten-free: Check the broth and Worcestershire sauce labels if you need a gluten-free meal.

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