Instant Pot Beef and Vegetable Soup

There’s something incredibly comforting about a warm bowl of soup, especially on a chilly winter day. Instant Pot Beef and Vegetable Soup has become a staple in my kitchen for just this reason. Imagine coming home after a long day, the aroma of savory beef and fresh vegetables wafting through the air, wrapping you in a warm embrace. This isn’t just soup; it’s a heartwarming meal that brings everyone together at the table. I love how easy it is to make in my Instant Pot, allowing me to whip up this delightful dish without spending hours in the kitchen. And the best part? It’s packed with flavor and nutrition. On days when the temperature drops, I find myself craving this soul-soothing soup that warms both the body and spirit.

What’s In This Instant Pot Beef and Vegetable Soup

The ingredients in Instant Pot Beef and Vegetable Soup come together to create a perfect harmony of flavors and textures. Each ingredient plays a significant role, from the beef that provides heartiness to the vegetables that offer freshness and crunch. This soup is not only satisfying but also incredibly nutritious, making it a well-rounded choice for any meal.

• 1 pound stewing beef: Cut into small (3/4-1 inch) pieces, this beef becomes tender and flavorful as it cooks in the soup.
• 3 medium carrots: Peeled and sliced, they add a natural sweetness and vibrant color.
• 3 sticks celery: Chopped for a fresh crunch and earthy flavor.
• 1 medium onion: Chopped, it provides aromatic depth to the dish.
• 2 tablespoons olive oil: Used for sautéing the beef and vegetables, it adds richness.
• 3 cloves garlic: Minced, for a fragrant flavor boost.
• 4 cups beef broth: This forms the base of the soup, giving it a savory depth.
• 2 cups water: To adjust the consistency of the soup.
• 2 large Russet potatoes: Peeled and diced, they bring heartiness and a creamy texture.
• 1 teaspoon Worcestershire sauce: Adds umami and flavor complexity.
• 1/4 teaspoon Italian seasoning: For a hint of herbal flavor.
• 3/4 cup frozen peas and/or corn: Optional, they add a pop of sweetness and color.
• Salt & pepper: To taste, enhancing all the flavors.

Preparation Steps for Instant Pot Beef and Vegetable Soup

Making Instant Pot Beef and Vegetable Soup is a straightforward process that allows you to create a delicious meal with minimal effort. Follow these steps, and you’ll have a hearty soup ready to warm you up in no time. Let’s dive in!

1. Start by cutting the beef into smaller pieces, about 3/4 to 1 inch cubes. This will help them cook faster and become tender. Season the pieces generously with salt and pepper. Make sure to gather and prep all your ingredients, as this will make the cooking process smoother.
2. Next, add the olive oil to your Instant Pot and press the sauté button. Let it heat up for a minute. Once hot, carefully add the seasoned beef chunks. Brown them on all sides for about 5 minutes, which adds a wonderful depth of flavor. If your Instant Pot seems crowded, don’t hesitate to brown the meat in batches.
3. After browning, remove the beef from the pot and set it aside. Use a spoon to scoop out most of the excess fat, but leave about 1 to 2 tablespoons for flavor.
4. Now, add the chopped onion and celery to the pot. Sauté for about 4 to 5 minutes until the vegetables are softened and the onions become translucent. Stir in the minced garlic, ensuring to scrape any brown bits from the bottom of the pot for added flavor.
5. Return the browned beef to the pot. Add in the sliced carrots, diced potatoes, beef broth, and water. Then, pour in the Worcestershire sauce and sprinkle the Italian seasoning over the top. Stir everything well to combine.
6. Close the lid of the Instant Pot and make sure the valve is set to sealing. Cook on high pressure for 20 minutes. Keep in mind it will take about 10 minutes to come to pressure before the cooking starts.
7. Once the timer goes off, allow the pressure to release naturally for 15 minutes. After that, carefully turn the valve to release any remaining pressure.
8. Open the lid and stir in the frozen peas and/or corn. They will cook quickly, so just mix them in until warmed through. Taste the soup and adjust the seasoning with more salt and pepper if needed.
9. Serve your hearty soup hot, and enjoy the burst of flavors and comforting warmth!

Variations to Try

If you’re looking to mix things up with your Instant Pot Beef and Vegetable Soup, there are plenty of delicious variations you can try. Here are some fun ideas to customize your soup experience!

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave.
• Freezing: You can freeze the soup for up to 3 months. Just ensure it’s cooled completely before transferring to freezer-safe containers.
• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for a spicy twist that’ll warm you up even more.
• Herb Infusion: Try adding fresh herbs like parsley or cilantro right before serving for a burst of freshness.
• Grains Addition: For a more filling option, consider adding cooked rice or pasta to the soup.
• Alternative Proteins: If you prefer, swap the beef for ground turkey or chicken for a lighter version.

Accompaniments for Instant Pot Beef and Vegetable Soup

To serve your wonderful Instant Pot Beef and Vegetable Soup, consider pairing it with a variety of delightful accompaniments. Here are some ideas to enhance your meal:

• Crusty Bread: Serve with a warm, crusty loaf or breadsticks for dipping, making it a complete and comforting meal.
• Salad: A fresh green salad with a zesty vinaigrette complements the richness of the soup perfectly.
• Cheese: Sprinkle some grated Parmesan cheese on top for added flavor and richness.
• Occasion Pairing: This soup is perfect for cozy family dinners, chilly evenings, or even as a comforting meal during Ramadan.
• Storage Tips: If you have leftovers, store them in individual portions for easy reheating throughout the week.
• Garnish Ideas: Fresh herbs, a dollop of sour cream, or a squeeze of lemon juice can elevate the soup’s flavor.

FAQ

Conclusion

The Instant Pot Beef and Vegetable Soup is truly a comforting dish that brings warmth and joy to any meal. It’s a perfect way to enjoy tender beef and fresh vegetables all in one bowl. I encourage you to try this recipe and savor the delightful flavors and the ease of making it in your Instant Pot. You won’t regret having this nourishing soup in your meal rotation.

Instant Pot Beef and Vegetable Soup

The ultimate comfort food, Instant Pot Beef and Vegetable Soup is a hearty and nutritious dish packed with tender beef and vibrant vegetables. Easy to make in your Instant Pot, this cozy soup will satisfy your cravings and warm your soul. Make it tonight for a delightful dinner that everyone will love!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Stewing beef cut into small (3/4-1 inch) pieces
• 3 medium Carrots peeled and sliced
• 3 sticks Celery chopped
• 1 medium Onion chopped
• 2 tablespoons Olive oil
• 3 cloves Garlic minced
• 4 cups Beef broth
• 2 cups Water
• 2 large Russet potatoes peeled and diced
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Italian seasoning
• 3/4 cup Frozen peas and/or Corn optional
• to taste Salt & Pepper

Equipment

• Cutting Board
• Skillet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Peeler
• Instant Pot

Method

 

1. Start by cutting the beef into smaller pieces, about 3/4 to 1 inch cubes. This will help them cook faster and become tender. Season the pieces generously with salt and pepper. Make sure to gather and prep all your ingredients, as this will make the cooking process smoother.
2. Next, add the olive oil to your Instant Pot and press the sauté button. Let it heat up for a minute. Once hot, carefully add the seasoned beef chunks. Brown them on all sides for about 5 minutes, which adds a wonderful depth of flavor. If your Instant Pot seems crowded, don’t hesitate to brown the meat in batches.
3. After browning, remove the beef from the pot and set it aside. Use a spoon to scoop out most of the excess fat, but leave about 1 to 2 tablespoons for flavor.
4. Now, add the chopped onion and celery to the pot. Sauté for about 4 to 5 minutes until the vegetables are softened and the onions become translucent. Stir in the minced garlic, ensuring to scrape any brown bits from the bottom of the pot for added flavor.
5. Return the browned beef to the pot. Add in the sliced carrots, diced potatoes, beef broth, and water. Then, pour in the Worcestershire sauce and sprinkle the Italian seasoning over the top. Stir everything well to combine.
6. Close the lid of the Instant Pot and make sure the valve is set to sealing. Cook on high pressure for 20 minutes. Keep in mind it will take about 10 minutes to come to pressure before the cooking starts.
7. Once the timer goes off, allow the pressure to release naturally for 15 minutes. After that, carefully turn the valve to release any remaining pressure.
8. Open the lid and stir in the frozen peas and/or corn. They will cook quickly, so just mix them in until warmed through. Taste the soup and adjust the seasoning with more salt and pepper if needed.
9. Serve your hearty soup hot, and enjoy the burst of flavors and comforting warmth!

Notes

• Tip 1: Inactive time indicates the time it takes for the IP to get up to pressure and do a natural pressure release.
• Tip 2: This is the Instant Pot that I used for this recipe.
• Tip 3: Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.
• Tip 4: Ingredients can vary, and Salt & Lavender makes no guarantees to the accuracy of this information.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.