Instant Pot Beef and Vegetable Soup

Name: Instant Pot Beef and Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Ingredients: 4 tablespoon butter (divided); 1 1/2 lbs. beef stew meat (cut into 1 inch cubes); 1 medium yellow onion (peeled and diced); 1/2 cup sliced celery; 3 cloves garlic (minced or 2 heaping tablespoons jarred); 2 cups cubed russet potatoes; 1 cup fresh green beans (trimmed); 1 cup sliced carrots; 14 oz. can diced tomatoes (drained); 1 cup corn kernels; 1 teaspoon dried thyme; 2 large bay leaves; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 6 cups beef broth

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Are you looking to kick off the fall season with a delicious and nutritious dinner that comes together quickly?

Check out this delicious Instant Pot Beef and Vegetable Soup! This comforting Instant Pot Soup recipe is made in one pot, requires minimal prep time, and the perfect meal for busy weeknights or lazy weekend evenings.

Plus, it's packed with lean beef, fresh vegetables like carrots & celery, hearty potatoes , savory spices - oh-so flavorful – your family is sure to love it !

Tall image featuring a bowl of Instant Pot Beef Vegetable Soup.

Instant Pot Beef and Vegetable soup recipe is an ideal choice for anyone who wants a delicious meal in a short time.

This recipe is perfect for busy weeknights when you want to have a quick, yet delicious and filling dinner. It is packed with wholesome vegetables and tender beef that will satisfy even picky eaters.

Recipe Prep

Prepare all of the fresh vegetables by mincing, dicing or slicing.
Peel and cube the potatoes. Rinse and drain them repeatedly to remove most of the starch. Keep the cubed potatoes soaking in clean cool water until needed.
Drain the can of diced tomatoes.

Instant Pot Beef & Vegetable Soup Ingredients

Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️

Instant Pot Beef and Vegetable soup ingredients premeasured.

👇See the step by step directions below!

This soup is made with succulent beef stew meat, crisp veggies such as yellow onion, sliced celery, fresh green beans, sliced carrots, and corn kernels, and a fragrant blend of garlic, thyme, bay leaves, salt, and ground black pepper, all pressure cooked to perfection in rich and flavorful beef broth.

Don't forget to add plenty of russet potatoes and diced tomatoes to make this delicious soup even more filling and satisfying!

butter: salted or unsalted butter is used when browning the beef. Butter lends another layer of rich flavor when browning meat. Olive oil may be used instead.
beef: many different cuts of beef can be used. I used beef stew meat for the ease of handling the meat. You can also cut down a beef roast into bite size pieces.
aromatic vegetables: All soup recipes should start with fresh onion, celery, garlic.
raw potatoes: russet potatoes hold up very well in the pressure cooker. They cook up tender and hold their shape.
fresh green beans: fresh green bean also hold up very well to the high pressure cooking of the Instant Pot. Canned green beans can be used but may not hold their shape well.
carrots
tomatoes: drained canned diced tomatoes or two cups of diced fresh tomato.
corn: canned corn kernels is a pantry staple.
herbs and spices: dried thyme, bay leaves, salt, ground black pepper
6 cups beef broth

Step by Step Directions

Step 1: Turn the sauté setting on and melt 2 tablespoons of butter. Brown the beef stew meat a few pieces at a time. Remove the stew meat to a bowl as it browns. Do not over fill the pot with stew meat as you are browning it or the meat will steam cook and turn out tough.

Looking down into the inner pot at browning stew meat.

Step 2: Add the remaining butter to the empty inner pot and use a wooden spoon to loosen any meat that has stuck to the bottom of the pan as the butter melts. or you may get the burn notice once you start to pressure cook the soup.

Looking down into the pot as the butter melts and the browned pieces are loosened. — The browned bits add an added depth of flavor.

Step 3: Add the onion and celery to the melted butter. Sauté until the onion is translucent. Next add the minced garlic and cook the garlic for 1 or 2 minutes. Do not brown the garlic. Turn off the sauté setting.

If the bottom of the pot is extremely hot you can add a splash of beef broth to cool it down quickly.

Step 4: Start layering the the sliced carrots, diced tomatoes, corn, potatoes, and fresh green beans into the pot.

Adding the carrots, corn and tomatoes to the pot.

Step 5: Return the browned stew meat and any juices that have accumulated in the bowl to the inner pot of the Instant pot. Lastly add the salt, pepper, dried thyme and bay leaves.

Retuning the browned meat to the Instant Pot.

Step 6: Pour the beef broth in and stir the soup ingredients to evenly distribute them.

Beef soup ingredients with beef broth in the inner pot.

Step 7: To pressure cook the soup twist the lid on and push the sealing valve closed. Press the manual button and set the time to 15 minutes. It will take about 20 minutes for it to come to full pressure before the cooking time starts.

Step 8: Once the 15 minutes of pressure cooking is over allow the pressure to naturally release for 15 minutes. Then flip the pressure valve to open and allow the steam to release and the pressure valve to fall. Twist the lid off away from your face. Remove the lid. Remove and discard the bay leaves before serving.

A ladle scoop full of finished beef and vegetable soup

Serving Suggestions

Serve with crusty bread or soup crackers.
Grate some Parmesan cheese over the bowl.

Recipe FAQS

What vegetables work best in this soup?

Potatoes, corn, green beans, carrots and celery are common vegetables to use when making vegetable soup.

What is the best way to thicken the soup after pressure cooking?

I slurry of cornstarch and water is the best thickener for pressure cooking. Add the slurry after the soup has cooked and simmer it on the sauté setting until it has thickened.

What is the cooking time for Instant Pot Beef and Vegetable Soup?

Cook the soup for 15 minutes on manual. It will take another 20 minutes to come to full pressure before it starts cooking.

📌Pro Cooking Tips

The brown bits on the bottom of the inner pot after browning the stew meat will add so much extract flavor.
Come to full pressure 20 minutes.
Thicken the broth with a slurry of corn starch and water if you want a thicker broth.