Hearty and flavorful Instant Pot Vegetable Beef Soup is a full meal in a bowl and makes a satisfying dinner on a cool evening. It's a dairy and gluten free recipe made in one pot with a quick cooking time and easy cleanup.
When you're craving a delicious, no-fuss dinner soup, pressure cooker vegetable beef soup is your answer! This veggie and beef loaded soup is so versatile and can be made with virtually any vegetable you have on hand. It's low in calories and fat, but is satisfying enough to serve as a whole family dinner.
As a gluten-free, dairy-free, and low carb soup, it's a great recipe for almost any diet. Choose your family's favorite vegetables for the picky eaters you have at home and it'll become a much-loved and requested soup all winter long.
This Instant Pot vegetable beef soup is made with mostly canned vegetables to keep it simple and pre-cut beef stew meat to keep the cooking time quick. You can even leave out the beef and make a traditional vegetable soup or add barley to make a beef barley soup.
It's made with tomato juice or vegetable juice for bonus flavor. It's the secret ingredient in my favorite pressure cooked vegetable soup too, and it really adds flavor of the broth. My recipe can be made in a 6 - 10 quart Instant Pot and in a 3 quart pressure cooker if you decrease the quantity.
- Beef stew meat: this pre-cut style of beef is perfect for slow cooking and pressure cooking, especially in soups. As the beef cooks in the broth the tough tendons break down, leaving the stew meat perfectly tender and fall-apart good with every bite. Beef stew meat is often cut into large chunks, so you should cut yours into bite-sized pieces prior to cooking.
- Corn: canned sweet corn is easiest, but frozen corn works too.
- Green beans: canned cut green beans are my preference, but frozen or fresh also work.
- Chickpeas: technically optional, but I add them for extra texture and protein.
- Celery: use fresh celery chopped into small pieces.
- Carrots: use fresh carrots diced into any size you'd like, small or large.
- Diced tomatoes: canned tomatoes are easiest. If you'd like to use fresh tomatoes, one 15 ounce can equals about 3 tomatoes depending on their size.
- Onion: yellow or sweet onion.
- Garlic: fresh minced garlic. If you have roasted garlic on hand that can be used for even more flavor.
- Broth: a combination of beef broth and vegetable broth, or one or the other all work. Cooking stocks or water and bouillon cubes work fine too.
- Vegetable juice: such as V8 or other generic brands. Tomato juice also works!
- Seasonings: salt, pepper, dried parsley, dried thyme and dried basil. Fresh herbs can be used too.
STEP 1: Set the Instant Pot to saute on high for 5 minutes. When heated, add the olive oil, beef stew meat, onions, garlic, celery and carrots. Stir frequently.
STEP 2: Turn off saute and add the vegetable broth. Deglaze until a wooden spoon runs smooth on the bottom of the pot and all stuck bits are released.
STEP 3: Add vegetable juice, diced tomatoes, parsley, thyme, basil, salt, and pepper. Seal the lid and set to pressure cook (or manual) on high for 10 minutes.
STEP 4: Naturally release the pressure for 10 minutes, then complete a quick release of remaining pressure. Add canned corn, green beans, and chickpeas. Taste and adjust salt and pepper and desired.
Serve with your favorite crusty bread, oyster crackers, and extra salt and pepper.
Add potatoes: add small diced potatoes to make it chunkier and heartier. Waxy potatoes such as baby or creamer potatoes hold up well in soups so I recommend these.
Use different vegetables: vegetable soups are great for cleaning out your fridge or pantry. Use any vegetables you have excess of in your pantry or that you have leftover from other meals in the fridge. Fresh veggies about to go bad? Use those too! Now, not every vegetable goes well in soups but most do. I would avoid broccoli or cauliflower (unless you plan to puree the broth). Peas, asparagus, spinach, kale,
Add beans: make a beefy vegetable bean soup by adding your kidney beans, great northern beans, pinto beans, etc.
Love beef barley? Make Instant Pot beef barley soup!
Tomato-free: if you're allergic to tomatoes or just don't like their flavor, skip the can of diced tomatoes and double up on another vegetable.
Make it spicy: add crushed red pepper flakes or a dash of cayenne pepper.
How To Store
Instant Pot vegetable beef soup keeps in the fridge for about 1 week or in the freezer for about 6 months. To freeze soup, cool it first then ladle it into large freezer safe storage bags. Seal the bag tightly and lay it flat to make extra space in your freezer.
What To Serve With Vegetable Beef Soup
While this hearty soup is practically a full meal on it's own, it's also delicious served as an appetizer, side, or along with your favorite bread for dipping. Classic green salads, homemade garlic bread or cheesy bread pair well with soup. Crispy air fried pita chips are also lovely for dipping!
This recipe makes a big batch of soup so you'll need at least an 8 quart Instant Pot. It can be made in 6 quart pressure cookers if you reduce the amount made.
Popular vegetables that go great in soups are: potatoes, green beans, peas, carrots, celery, spinach, kale, corn, tomatoes and zucchini.
Yes, it can be made without tomatoes. Simply eliminate the can of diced tomatoes. It can be replaced with another can of vegetables, such as peas or green beans, or left as is without a substitution.
Yes, vegetable beef soup keeps well when frozen. Store in the freezer for up to 6 months in freezer safe storage bags for optimal quality.
Yes! Frozen vegetables will work just fine in this recipe. Frozen peas, frozen green beans, frozen corn, etc. can be used instead of the cans without changing cook time.
Instant Pot Vegetable Beef Soup
- 2 tablespoon olive oil
- 2 lbs beef stew meat
- 1 large onion diced
- 5 garlic cloves minced
- 5 celery stalks chopped
- 3 carrots chopped
- 2 cups beef broth or water plus bouillon cubes
- 2 cups vegetable broth or water plus bouillon cubes
- 5 cups vegetable juice such as V8
- 1 15 oz can diced tomatoes plus their juices
- 2 teaspoon dried parsley
- 2 teaspoon dried thyme
- 1 tsp dried basil
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 15 oz can corn drained
- 1 15 oz can green beans drained
- 1 15 oz can chickpeas drained and rinsed
- Set the Instant Pot to saute on high for 5 minutes. When heated, add the olive oil, beef stew meat, onions, garlic, celery and carrots. Stir frequently.
- Turn off saute and add the vegetable broth. Deglaze until a wooden spoon runs smooth on the bottom of the pot and all stuck bits are released.
- Add vegetable juice, diced tomatoes, parsley, thyme, basil, salt, and pepper. Seal the lid and set to pressure cook (or manual) on high for 10 minutes.
- Allow soup to naturally release pressure for 10 minutes, then complete a quick release of remaining pressure. Add canned corn, green beans, and chickpeas. Taste and adjust salt and pepper and desired.
Did you love this beef vegetable soup? Let me know in the comments below!