Instant Pot Vegetable Beef Soup

This Instant Pot vegetable beef 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

Cook Time 1

Total Time 1 15

Servings

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

Sprinkle salt and pepper evenly over the stew beef and mix well. Set the Instant Pot to “Sauté” mode and heat 2 tablespoons of olive oil.
Once the oil is hot, brown the beef in two batches. Cook each batch for 5-7 minutes, turning occasionally. Add 1 tablespoon of olive oil before browning the second batch. Do not wipe the pot after browning the beef—those browned bits add tons of flavor!
Still on “Sauté” mode, add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves. Cook for about 5 minutes, stirring often to scrape up the browned bits from the bottom.
Return the beef to the pot, then add the chicken broth, crushed tomatoes, new potatoes, green beans, and peas. Stir well to combine.
Secure the lid and set the Instant Pot to high pressure for 10 minutes.
When the timer beeps, allow the pressure to release naturally for about 25 minutes.
Remove the thyme sprigs and bay leaves, give the soup a good stir, and serve hot. Enjoy!

Video

Notes

Expert Tips

Sear the Beef: Don’t skip this step! Browning the beef in the Instant Pot builds flavor.
Room Temperature Beef: Let your beef sit out for a few minutes before cooking. Cold beef will lower the temperature of the pot, making it harder to brown properly.
Use a Variety of Vegetables: While you can substitute any vegetables, keeping the onions, carrots, and celery (mirepoix) is key to building a flavorful base.
Don’t Rush the Natural Release: Letting the pressure release naturally helps the flavors meld together and keeps the beef tender.
Remove the Thyme and Bay Leaves: Make sure to fish these out before serving; their flavor is best left in the broth, not on your spoon!

FAQs

Can I use different vegetables than the ones you used? Can I add my favorite vegetable? Yes! The best part about this 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! No need to adjust cook times at all.

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 a 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.

Can I use a different type of beef? Yes, chuck roast or any stew meat works well for this recipe. Just be sure to cut it into bite-sized pieces.

Can I freeze this soup? Absolutely! This soup freezes well for up to 3 months. Just let it cool completely before storing it in airtight containers.

Do I have to use new potatoes? No, but they work best because they hold their shape. If you’re using russet potatoes, peel them first, as their skins are tougher.

Nutrition