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Instant Pot Vegetable beef soup is the best bowl of comfort you can find! Loaded with stew meat and lots of vegetables you will be enjoying this bowl of soup in no time thanks to your Instant Pot. 

Instant Pot Vegetable Beef Soup

I love a good bowl of soup in the winter. It is hearty, delicious, and warms you up inside. This Instant Pot Vegetable soup is one of my favorites. It is full of so much flavor and loaded with all kinds of goodness. The best part about it is that it is ready pretty quickly without sacrificing the flavor or tenderness of the meat. This is ready to enjoy in less than an hour, but the flavors make it feel like it cooked to perfection all day.

If you love to make soup in your Instant Pot, you will definitely want to make our Instant Pot Tomato Basil Soup, and our Instant Pot 15 Bean Soup.

Ingredients:

2 pounds of boneless stew beef

2 tablespoons olive oil, divided

4 cloves garlic, minced

1 (6 ounce) can tomato paste

12 cups beef broth

6 carrots, peeled and sliced

3 russet potatoes unpeeled, cubed

1 (12 ounce) package of frozen green beans

2 tablespoons dried parsley

2 teaspoons dried thyme leaves

Salt and black pepper, to taste

1 ½ cups quick-cooking barley, pasta, or rice

2 cups frozen peas

How to Make Instant Pot Vegetable Beef Soup

• Set the electric pressure cooker using the “saute” function until “hot.”
• Season the beef with salt and black pepper. Add about 1 tablespoon of the oil to the pressure cooker and cook the stew meat in batches until seared on all sides. Repeat the batches, adding oil as needed, until all of the beef is browned.

• Return all of the beef to the electric pressure cooker and stir in the garlic and tomato paste. Cook for about 2 minutes. 

• Pour the beef broth into the pressure cooker, scraping the bottom to deglaze and remove any stuck on pieces.

• Add the carrots, potatoes, green beans, parsley, thyme, salt, and black pepper. Stir well. 

• Place the lid on the electric pressure cooker and program to “manual” or “pressure cook” for 8 minutes. When the cooking cycle completes, perform a quick release of the pressure. 
• Cancel the “keep warm” setting and select the “saute” function. Stir in the barley and peas. Bring the soup to a boil and continue simmering until the barley is tender, about 10 to 12 minutes.

Tips Tricks and FAQs

• If you don’t have stew meat on hand or cannot find it, feel free to use chuck roast. You will want to cut your pieces into 1 inch pieces prior to using it in the recipe. 
• The beauty of vegetable soup is that you can omit vegetables and add to them. 
• This recipe calls for russet potatoes, you can easily use Yukon or red if you prefer. Leave the skin on to reduce prep time and add more fiber to the soup. 
• Adjust the seasonings as your taste buds prefer. 

Storage

This soup will stay fresh in the fridge for up to 5 days. Let it completely cool and then add it to an airtight container and refrigerate. 

Freezer

Instant Pot Vegetable beef soup freezes nicely. Let it cool and then place it in individual freezer-safe containers. This will keep for up to 3 months. 

When you are ready to enjoy, remove the night before and thaw in the fridge. Heat on the stove or in the microwave. 

What if my vegetable soup tastes bland?

If you find that your vegetable soup tastes bland you will want to add a little acid to it. Try a squeeze of lemon or lime to help bring out the flavors of your soup. 

Slow Cooker Method

You can cook this in your slow cooker if you prefer. You will want to sear your meat in a frying pan and also cook the garlic. Once this is done, you can add all the ingredients to your slow cooker and cook on low for 6-8 hours. Be sure to add the frozen vegetables with 30 minutes left in the cooking process. Adding them sooner will cause them to become mushy. 

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