Instant Pot Vegetable Beef Soup

5 from 42 votes

Instant Pot Vegetable Beef Soup

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: American

Diet: Low Lactose

Keyword: beef vegetable soup instant pot, vegetable beef soup, vegetable beef soup instant pot

Servings: servings

Calories: 252kcal

Author: Kristina Tipps

Equipment

pressure cooker

Ingredients

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

Instructions

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.

Notes

Vegetables: You can use fresh veggies instead of canned or frozen. Add fresh veggies to the oil with the onions and garlic to soften them prior to pressure cooking. The given vegetables can also be replaced with your favorites, such as peas, cabbage, kale, spinach, asparagus, potatoes and more.

Storing: 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.

Nutrition