Comfort food at it’s best, This Instant Pot Vegetable Beef Soup if full of delicious, hearty and homemade ingredients! Made entirely in your Pressure Cooker, it’s ready in just minutes and clean up is super easy!
Instant Pot Soups
If you frequent this website, it’s no secret that we LOVE our Instant Pot here at A Mom’s Impression!
From yogurt, to desserts and sandwiches, there isn’t much we haven’t made in our beloved Pressure Cooker! But one of the best things to make in your Instant Pot is, for sure, soups!
We’ve made A TON of Instant Pot Soups over the years. They work so well in a pressure cooker because all the flavors get sealed in throughout the cooking time, resulting in a rich, hearty and flavorful dish every time! Some of our favorite soup recipes have been:
- INSTANT POT HAM AND BEAN SOUP
- INSTANT POT HOPPIN JOHN SOUP
- INSTANT POT TOMATO SOUP
- INSTANT POT “CANTRY” SOUP
- INSTANT POT POTATO SOUP WITH BACON AND CHEESE
- INSTANT POT CHICKEN GNOCCHI SOUP
INSTANT POT VEGETABLE BEEF SOUP
This Instant Pot Vegetable Beef Soup is an easy hearty recipe that can be made in just minutes. It’s one of those recipes that you just can’t really mess up. I’ll give you a list of ingredients, but by no means is this set in stone. Add a veggie, take out a veggie, use a different cut of meat, whatever works for you at the time!
Ready to get started? Here is what you’ll need:
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1-1/2 lbs beef stew meat
- 1 cup frozen carrots
- 1 cup frozen corn
- 1 cup frozen green beans
- 2 large russet potatoes, peeled and chopped
- 1 can, 14.5 oz, diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon ground marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 6 cups beef broth
Can You Freeze This Soup?
Yep! Some cream based soups don’t reheat too well after being frozen. But this one will be fine! Just let it cool down and put it in a freezer bag or freezer container. You can even divide it into individual servings so you can just take them out as needed if you are just eating for one. It will last up to 3 months in your freezer!
Do You Have To Use Frozen Vegetables?
You can use fresh vegetables in this Instant Pot Soup recipe if you’d like. Just use whatever you have on hand, it should all cook up just fine!
Can You Use Leftover Beef? Frozen Beef?
This Instant Pot Vegetable Beef Soup is a great way to use leftover pot roast from a previous dinner. If you’re doing this, don’t worry about sauteing it with the onions and celery, go ahead and put it in just before the lid goes on and it starts cooking.
One of the awesome things about using a Pressure Cooker is that you can put frozen meat in there and it will cook without a problem! Your Instant Pot doesn’t care!
Other Notes and Suggestions
- This is best served with a nice, crusty bread. Or you could garnish your soup with Saltines, Club Crackers, Gold Fish or Fritos!
- We used Russet Potatoes for this recipe, but you could also use Red, Yukon Gold, Sweet Potatoes or Butternut Squash.
I hope you enjoy this recipe for Instant Pot Vegetable Beef Soup. Please leave a comment and let me know how it worked out for you! And Pin it to try it later! Thanks for reading!
Instant Pot Vegetable Beef Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion chopped
- 2 stalks celery chopped
- 1-1/2 lbs beef stew meat
- 1 cup frozen carrots
- 1 cup frozen corn
- 1 cup frozen green beans
- 2 large russet potatoes peeled and chopped
- 1 can 14.5 oz, diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon ground marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 6 cups beef broth
Instructions
- Add oil, onion, celery and beef to instant pot. Set the pot to saute and cook until the onions are tender and beef is no longer pink.
- Add remaining vegetables and mix well.
- Stir in all seasonings.
- Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the pot to soup, high pressure for 10 minutes. When cooking cycle is complete, let pressure naturally release for 5 minutes before quick releasing pressure. Carefully open pot. Stir before serving.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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