Instant Pot Vegetable Beef Soup

Hearty and healthy, this Instant Pot vegetable beef soup has tender chunks of beef and plenty of vegetables simmered in a flavorful broth. The pressure cooker gets this soup on your table quickly, and in a hands off way.

There’s no better way to obtain a few extra vegetables into your diet than in a bowl of soup! While we love this healthier beef and barley soup, it was about time we share our favorite vegetable beef soup.

close up shot of a bowl of instant pot vegetable beef soup

Hearty and full of beefy flavor, this Instant Pot vegetable beef soup cooks through quicker and in a more hands off way than on the stove top.

Reasons you’ll ♡ Instant Pot vegetable beef soup

  • it has a wealthy, beefy flavor, but is loaded with vegetables
  • it is very hands-off thanks to the Instant Pot
  • it stores well and even tastes better on day 2!

Recipe video

Watch the video below to see how simple it is to prep Instant Pot vegetable beef soup. It’s so simple! You can find more of my recipe videos on my YouTube channel.

Don’t forget to pin this post to save it for later!

overhead view of ingredients required to make beef vegetable soup

Recipe notes

  • beef– this recipe has been tested with stewing beef; these are generally tougher cuts of beef that require a long cook time. Feel free to cut your own cubes from a tough, cheap cut of beef like chuck roast, blade roast or brisket
  • broth– I’ve made this with both beef broth and chicken stock; for a richer flavor use the beef broth, however it’s still tasty with the chicken stock!
  • vegetables– we use onions, celery and carrots in this recipe; be sure to cut them very small. Some vegetable beef soup recipes call for potatoes, and you could add some 1 inch cubed potatoes in as well!
  • worcestershire sauce– really helps enhance the flavors of the beef, tomatoes and herbs in this soup; if you do not have any, try swapping for soy sauce.
  • thyme– I’ve used dried thyme leaves in this recipe; if you use fresh, use half the volume as it is more potent.



instant pot beef vegetable soup on a spoon

Recipe tips

Sautee the onions and beef first

For the top flavor, we commence this recipe by sauteeing the onions, then the beef. Sauteeing the onions helps soften and concentrate their natural sugars; while sauteeing the beef can add flavor to the surface of the cubes. If you are in a rush, you could certainly skip this step though your soup may end up with slightly less flavor.

Add worcestershire sauce to the beef

Worcestershire sauce adds umami, tanginess and depth of flavor to the soup. It actually really helps to enhance all the other ingredients in the soup, particularly the beef. Before adding the broth and other soup ingredients, we add the worcestershire sauce to the beef and onions, simmering for a minute. This helps the worcestershire absorb into the onions and onto the surface of the beef.

Pro tip- make your own broth

Homemade broth is unbeatable in flavor! I personally love making my own homemade bone broth. It’s a labor of love, but is well worth it in both nutrition and flavor.

Short on time? Skip this step and use store bought beef or chicken broth.

Instant Pot models that work

This recipe has been tested in both a 6 quart Instant Pot and an 8 quart Instant Pot. I have not tested in a mini, and suspect you’d need to cut the batch in half to obtain it to fit.

10 minute natural pressure release

When cooking soups and stews in the Instant Pot, I prefer to let the pot naturally depressurize for 10 minutes before releasing the remaining pressure. This ensures that the soup has time to ‘settle’ before releasing the pressure, preventing the soup from spewing through the valve.

For more information on fast versus natural pressure release, check out Instant Pot 101!

overhead view of three bowls of vegetable beef soup


After cooking, cool the soup completely, then portion it out into meal prep containers or a larger air tight container.

  • fridge- store in the fridge for up to 4 days.
  • freezer- store in the freezer for up to 3 months.
  • thaw- thaw overnight in the fridge, or immerse the container in cold water for a few hours.
  • reheat- heat in a pot on the stove over medium heat until warmed through. Heat individual portions in the microwave until steaming hot.

Food safety tip- do not reheat your food more than once

Find my favorite freezer containers here!

More Instant Pot soups and stews

Instant Pot Beef and Vegetable Soup

Course: Soup

Cuisine: American

Keyword: beef, gluten-free, low carb

Calories: 200kcal

Author: Denise Bustard

Servings: 6

Hearty and healthy, this Instant Pot vegetable beef soup has tender chunks of beef and plenty of vegetables simmered in a flavorful broth. The pressure cooker gets this soup on your table quickly, and in a hands off way.

Prep Time15 mins

Cook Time15 mins

time to arrive to pressure + depressurize40 mins

Total Time1 hr 10 mins


  • Select the sauté function of your Instant Pot. Add the olive oil and onion to the stainless steel insert of the Instant Pot, and simmer until onion is soft and translucent, 5-7 minutes.

  • Add the beef cubes to the pot, and cook until browned on all sides.

  • Make a space in the middle of the pot and add the garlic. Simmer for 1 minute.

  • Add the worcestershire sauce and stir up the beef, onions and garlic. Simmer for 1 minute.

  • Add the stock, carrots, celery, diced tomatoes, bay leaves, salt and dried thyme leaves. Stir it up, then put the lid on the Instant Pot. Set the valve to ‘sealing’ and pressure cook on high pressure for 15 minutes.

  • Allow the Instant Pot to naturally depressurize for ten minutes (just let it sit or unplug it). After 10 minutes, carefully turn the steam release cope with to the ‘venting’ position to release the remaining pressure.

  • Stir in the frozen peas, and let the pot sit for 3-5 minutes. Enjoy!


Cool soup completely, and store in a jar or meal prep container.

  • store in the fridge for up to 4 days
  • store in the freezer for up to 3 months
  • thaw overnight in the fridge or immerse the container partially in cold water for several hours
  • reheat in a pot on medium heat on the stove until steaming hot

*estimate of size; nutritional information is calculated for 1/6 of the batch


Serving: 1cup* | Calories: 200kcal | Carbohydrates: 16g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1928mg | Potassium: 664mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7638IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 3mg

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