Instant pot beef vegetable soup using frozen vegetables

This hearty Instant Pot Vegetable Beef Soup is pure comfort food, featuring chunks of tender beef and loads of veggies cooked in a flavorful broth.

• Why this recipe works
• What cut of beef to use
• How to prepare the meat
• How to make vegetable beef soup
• Storage and Freezing Instructions
• Recipe Tips and FAQs
• Check out these other Instant Pot favorites
• 📖 Recipe
• More soups to try

Why this recipe works

Vegetable beef soup is perfect for the Instant Pot. It would normally require a long slow simmer to get the beef nice and tender. But pressure cooking the soup in the Instant Pot makes this process quick and easy. It also allows you to sauté the beef and vegetables all in the same pot, so clean up is quick and easy too!

Note: This recipe was developed on a 6 quart Instant Pot Duo Evo Plus. You may need to adjust is using a different model or size.

What cut of beef to use

For this Instant pot vegetable beef soup recipe I recommend using chuck roast. It has a rich, beefy flavor and is well marbled. It also gets fall apart tender when pressure cooked in the Instant Pot.

You can use store bought "stew meat" if you prefer. This is typically a mix of different types of beef that are pre cut and packaged. Stew meat can sometimes be very lean and is not typically as rich and flavorful as chuck.

You can also use lean ground beef in this soup if you like. If using ground beef, reduce the cook time to 5 minutes.

How to prepare the meat

The key to developing that rich, beefy flavor of the chuck is to cut the meat into bite sized pieces and sear the it on all sides. This will give you a flavorful brown crust.

• Begin by trimming off any large chunks of fat, gristly, or silver skin. Then cut the meat into bite sized cubes and pat dry with paper towels. Season the meat generously with kosher salt and freshly ground pepper.
• Set your Instant Pot to sauté mode and allow it to preheat then add 1 tablespoon of olive oil. Working in batches, sauté the meat on all sides until well browned. Do not overcrowd the pot.
• After the meat is cooked transfer to a plate and set aside but do not discard the juices or drain the meat on paper towels. You will add the juices that collect back to the pot later for even more beefy flavor.

How to make vegetable beef soup

• After you've browned your beef, add the remaining olive oil to the pot and sauté the carrots, onion, and celery for 4 to 5 minutes, stirring occasionally, until the vegetables are softened.
• Turn off the Instant Pot then add the garlic and cook for another minute, stirring constantly. Turing the pot off will help avoid burning the garlic.
• Add in the beef broth and the tomatoes with their juices along with the potatoes, green beans, and seasoning. Add the browned meat back to the pot along with any juices that have collected on the plate. Give everything a good stir then lock the lid.
• Cook on high pressure for 8 minutes. It may take around 20 minutes to pressurize with the full pot. Allow the pressure to release naturally for around 15 minutes, then carefully quick release any remaining pressure.
• Remove the lid and stir in the peas, then season with additional salt and pepper to taste before serving.

Storage and Freezing Instructions

Allow leftovers to completely cool then transfer to an airtight container and refrigerate for up to 4 days. Reheat on the stovetop over medium heat until warmed through.

To freeze allow the soup to completely cool then transfer about 2 portions to a quart sized resealable freezer bag. Repeat with the remaining soup. Squeeze out as much air as possible when closing the bags. Then lay flat in the freezer until frozen solid before moving to a more convenient location for long term storage.

The frozen soup will keep for up to 3 months.

Recipe Tips and FAQs

Can I use other veggies in this soup?

Yes, absolutely! This soup is really flexible. Just be sure to pick veggies that will hold up to pressure cooking. Corn or other beans like lima beans are a great choice.

Can I make this soup on the stove top instead?

This vegetable beef soup recipe is also great on the stove top but, much like beef stew, it will take much longer to cook. You'll need to simmer the beef for around an hour to get it nice and tender.

Because of this I like to a little more liquid, so add an additional 1 cup of beef broth. You'll also want to add your potatoes and green beans in during the last 30 minutes, instead of with the beef, so they don't get mushy.

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Check out these other Instant Pot favorites

• Instant Pot Pork Roast and Potatoes
• Instant Pot London Broil
• White Bean Soup with Kale and Chicken Sausage (Instant Pot or Stove Top!)
• Instant Pot Baked Beans
• Instant Pot Pork Chops and Gravy

📖 Recipe

• 2 lbs beef stew meat
• 2 Tbsp olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, chopped
• 3 carrots , peeled and chopped
• 2 stalks celery , chopped
• 3 cloves garlic, minced
• 4 cups beef broth, preferably low-sodium
• 2 14 oz. cans diced tomatoes, with juices
• 2 teaspoons Italian seasoning
• 1 lb yukon gold potatoes, cubed
• 1½ cups frozen cut green beans
• 1 cup frozen peas

• Trim off any large chunks of fat, gristly, or silver skin from the meat then cut into bite sized cubes and pat dry with paper towels. Season generously with kosher salt and freshly ground pepper.

• Set your Instant Pot to sauté mode and allow it to preheat then add 1 tablespoon of olive oil. Working in batches, sauté the meat on all sides until well browned. Do not overcrowd the pot.

• After the meat is cooked transfer to a plate and set aside but do not discard the juices or drain the meat on paper towels. We will add the juices that collect back to the pot later for additional flavor.

• Add the remaining olive oil to the pot and sauté the carrots, onion, and celery for 4 to 5 minutes, stirring occasionally. Turn off the Instant Pot, then add the garlic and cook for another minute.

• Add in the beef broth and the tomatoes with their juices along with the potatoes, green beans, and seasoning. Add the meat back to the pot along with any juices that have collected on the plate. Give everything a good stir then lock the lid.

• Cook on high pressure for 8 minutes. It may take around 20 minutes to pressurize with the full pot. Allow the pressure to release naturally for around 15 minutes then carefully quick release any remaining pressure.

• Remove the lid and stir in the peas then season with additional salt and pepper to taste before serving.

Calories: 355kcalCarbohydrates: 22gProtein: 28gFat: 18gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 417mgPotassium: 608mgFiber: 5gSugar: 6g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Soup

Cuisine: American

Keyword: comfort food, instant pot, Soup, vegetable beef soup, vegetable soup

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