This Instant Pot vegetable beef soup is warming, comforting and just the perfect meal to try on those days when you’re all about clean eating. It’s also budget-friendly and super easy to make it your own.
If you love chunky, hearty soups, this Instant Pot vegetable beef soup is a recipe you should definitely try!
This is a super cozy, warming soup that tastes like something that’s been simmering on the stovetop for hours, but it’s ready in just 45 minutes instead.
What I like best about this vegetable beef soup is that you can easily customize it by adding whatever veggies you may have on hand.
Why you’ll love this Instant Pot Vegetable Beef Soup
- Loaded with veggies and lean beef for a nourishing and comforting meal
- Super easy to make your own
- Ready in just 45 minutes!
What goes into this vegetable beef soup
Beef — I recommend using lean diced beef (chuck roast) for this soup. This is the perfect cut because the meat will get fall-apart tender in the Instant Pot.
Onion, carrot, celery and parsnip — These veggies set up an excellent flavor base for the soup. Dice them approximately the same size, so they cook evenly.
Garlic — Freshly chopped garlic is best for flavor in this soup!
Diced tomatoes — Use the best quality you can for the best flavor. If you want your soup to have a bit of a kick, a can of fire-roasted tomatoes is also great.
Potatoes — Any kind of potato works in this soup. I used Maris Piper because they are soft and crumbly and thicken the soup naturally.
Veggies — Add any veggies you want here — I went with zucchini and green beans. Peas, sweet potatoes, cauliflower and broccoli, are other options.
Beef stock — Use low-sodium beef stock as needed.
How to make vegetable beef in the Instant Pot
Add the onion, carrot, celery, parsnip and garlic and cook for another 2-3 minutes until slightly softened.
Place the lid on the Instant Pot and turn the valve to “Seal.” Set it to “High Pressure” for 15 minutes.
When the time is up, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” to release the rest of the pressure.
Stir in the fresh parsley, adjust the seasoning and serve with your favorite crusty bread.
Leftovers and storage
- The soup will keep well in the fridge for up to 3 days in an airtight container. It actually tastes even better the next day as the flavors have more time to develop.
- Reheat the soup gently on the stovetop until piping hot. Alternatively, you can reheat it in the microwave.
- You can freeze this vegetable beef soup for up to 3 months. Thaw it in the fridge overnight before reheating.
Recipe notes and tips
- To cut some corners and skip the dicing, you can use a bag of mixed frozen veggies.
- Adding the zucchini and green beans with the rest of the veggies will overcook them a bit, but I like it like that because it thickens the soup naturally. Add them at the end after the pressure cooking is done, and allow them to wilt for 2-3 minutes if you want them to have a bit of a bite.
- To thicken the soup even more, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry and stir it in at the end.
If you liked this Instant pot vegetable beef soup, you might also like some of my other easy Instant Pot recipes:
- Instant Pot Chicken and Rice Soup
- Instant Pot Chicken Taco Soup
- Instant Pot Chicken Fajita Rice
- Instant Pot Zuppa Toscana
- Instant Pot Chana Masala (Chickpea Curry)
- 1 tablespoon olive oil
- 1 lb (450 g) lean diced beef
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 1 medium parsnip diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 1 can (14 oz/400 g) diced tomatoes
- 1 lb (450 g) potatoes, peeled and cubed
- 3.5 oz (100 g) green beans, sliced
- 1 medium zucchini, cubed
- 5 cups (1.25 l) beef stock
- 1 handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
- Set the Instant Pot to “Sauté” and add the oil. Add the beef, season with a pinch of salt and freshly ground black pepper and cook for 3-4 minutes until browned.
- Add the onion, carrot, celery, parsnip and garlic and cook for another 2-3 minutes until slightly softened.
- Stir in the Italian seasoning, bay leaves, diced tomatoes, potatoes, green beans, zucchini and beef stock.
- Place the lid on the Instant Pot and turn the valve to “Seal.” Set it to “High Pressure” for 15 minutes.
- When the time is up, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” to release the rest of the pressure.
- Stir in the fresh parsley, adjust the seasoning and serve with your favorite crusty bread.
Amount Per Serving: Calories: 364Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 596mgCarbohydrates: 30gFiber: 6gSugar: 7gProtein: 28g
Nutritional information is an estimate provided by an online nutrition calculator.