Instant Pot Vegetable Beef Soup

This instant pot vegetable beef soup is a delicious hearty soup that is perfect for cold nights. It is full of tender chunks of beef and flavorful vegetables and cooks quickly in the Instant pot.

I love making soups in the instant pot! It is a great way to get big flavor without cooking all day! This instant pot beef vegetable soup is great for busy days because it comes together quickly and everyone loves it! You can easily prep the meat and veggies for this soup ahead of time so that putting it together is a breeze. This homemade vegetable beef soup is a family favorite that is simple, hearty and super quick! Cooking in the instant pot results in tender beef and a depth of flavor that usually takes hours on the stove top or in a slow cooker!

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Can I use different vegetables?

Absolutely! The great thing about this vegetable beef soup recipe is that it is super versatile. You can use your favorite vegetables or any fresh vegetables you have on hand that you want to use. Some of our favorites to add are green beans, sweet potatoes or even corn. This is an easy recipe to personalize and make exactly how you would like it! You can use fresh vegetables for this recipe or you can grab frozen vegetables that are already chopped and ready to go.

What is the best beef to use in this soup?

The best cuts of beef for soup or stew are those that have a lot of connective tissue and collagen, which breaks down during the cooking process and gives the soup or stew a rich and hearty flavor. These cuts are typically less expensive than other cuts of beef, but they are perfect for pressure cooking because it helps tenderize the meat.

A great choice for this recipe is stew beef. I like to use it because you can purchase it pre-cut in the grocery store so it makes it super easy to use. Beef stew meat is great for busy weeknights when you want to throw together this soup quickly and easily

Another great option is a chuck roast. The best part of using a roast is that you can chop your cubes of beef to whatever size you’d like them. Chuck roast gets nice and tender as it cooks in the instant pot so it is a great cut of beef to use.

What are the best potatoes to use?

I like to use Yukon gold potatoes because they tend to hold their shape as the soup cooks. Another great option is fingerling potatoes, they also hold their shape well and don’t require as much chopping. Both Yukon gold and fingerling have thin skin so you don’t have to peel them if you don’t want too. Another great option is red skin potatoes, they also hold their shape well and have a thinner skin. Russet potatoes tend to be softer and break down as they cook, while they are delicious in this soup the chunks will be softer and dissolve a bit.

What to serve with this soup-

This is a great heaty comforting soup that is great on it’s own but is also great served with other family favorites for the perfect meal. I like to serve with a delicious crusty bread like an Italian or French bread. I love to make these Air Fryer Garlic Knots or Texas Roadhouse Rolls to serve with this soup, they are so quick and easy. It is also great alongside a side salad or even served over mashed potatoes, rice or noodles.

Ingredients for this Instant Pot Vegetable Beef Soup-

2 lbs beef, cut into 1-inch pieces

2 cups diced potatoes

1 cup green peas- frozen peas or fresh peas

1 onion chopped

2 carrots chopped

4 cups beef broth or beef stock

1 tbsp tomato paste

2 garlic cloves finely chopped

1 tbsp olive oil

2 tbsp corn starch

3 tbsp water

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp Italian seasoning

Here’s how to make Instant Pot Vegetable Beef Soup

Set your Instant pot on the saute setting place olive oil and beef in the bottom of the pot. Saute for about 10 minutes, stirring occasionally to make sure the meat browns on all sides.

Remove beef from the instant pot and set aside. Place the onion and garlic in the instant pot and saute for 5 minutes, stirring occasionally until the onion is translucent.

Add tomato paste, stir and continue cooking for about 2-3 minutes.

Next pour the beef broth in the instant pot and stir to blend everything well.

Add in the chopped potatoes, carrots, salt and spices. Add the beef back into the pot.

Stir well and set to high pressure and cook for 25 minutes.

Once it is finished cooking use the quick release to release the pressure. Remove the lid.

Whisk together the corn starch and water and pour it into the soup, stir well. Mix in the peas.

Stir well, turn the Instant pot onto saute mode, place the lid on and allow to cook for 10 minutes

Serve hot, store any leftovers in an airtight container.

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