Hearty & Healing: The Ultimate Instant Pot Beef and Vegetable Soup

There’s nothing quite like a steaming bowl of homemade soup to bring warmth and comfort, especially when the weather turns cold. This old-fashioned beef and vegetable soup, expertly prepared in a pressure cooker like the Instant Pot, delivers a rich, savory experience that soothes the soul. It’s the quintessential comfort food, transforming inexpensive, tough cuts of stew beef into incredibly tender, fall-off-the-fork perfection in a fraction of the time a traditional stovetop method would require.

Embrace the convenience and efficiency of your multi-purpose cooker to create a wholesome, satisfying meal that’s bursting with flavor. This Instant Pot beef and vegetable soup recipe is not just easy to follow; it’s a versatile one-pot wonder perfect for busy weeknights or relaxed weekend gatherings. Get ready to discover your new favorite hearty soup!

As autumn leaves fall and winter winds blow, our cravings often turn to comforting and nourishing dishes like soups, chilis, and stews. This pressure cooker beef and vegetable soup is designed to hit all the right notes, offering a deeply flavorful and satisfying meal that will quickly become a household favorite. Its robust blend of tender beef, hearty vegetables, and aromatic herbs creates a symphony of tastes that will leave you feeling warm and content.

One of the many reasons to love this soup recipe is its remarkable flexibility. We encourage you to view this recipe as a guide, not a strict mandate. Feel free to experiment with ingredients to suit your family’s preferences or dietary needs. For instance, if you’re aiming for a Paleo or low-carb option, consider swapping traditional gold potatoes for nutrient-rich cauliflower florets. The texture and flavor will still be fantastic! Want to add more greens? Incorporate cabbage wedges or crisp green beans for additional nutrients and a delightful flavor variation. For those who enjoy a fuller meal, stir in some cooked egg noodles or hearty barley after the soup is done cooking, allowing them to warm through and soak up the delicious broth.

This Instant Pot vegetable and beef soup isn’t just a meal; it’s a versatile canvas for your culinary creativity. It’s your ultimate bowl of cold-weather nourishment, ready to be customized and made uniquely your own.

🥘 Essential Ingredients for Old-Fashioned Beef Vegetable Soup

To create this incredibly flavorful and comforting beef and vegetable soup in your Instant Pot, you’ll need a selection of fresh and pantry staples. Here’s what to gather before you start cooking:

• Stew Beef: We recommend using lean stew beef, typically from the chuck cut. This cut is perfect for pressure cooking as it becomes incredibly tender and flavorful under high pressure. Approximately 1⅓ lbs (590 grams) is ideal for this recipe.
• Avocado Oil: Or your preferred high-heat cooking oil, such as olive oil or canola oil. This is used for browning the beef and sautéing the aromatics.
• Onion: One medium onion, which translates to about 1½ cups once chopped. Onions provide a fundamental aromatic base.
• Celery: Three medium celery stalks, adding a subtle, refreshing crispness and savory depth.
• Carrots: Three medium carrots, roughly 6.4 ounces (181 grams), bringing natural sweetness and vibrant color.
• Garlic: Three cloves, minced, for an irresistible pungent aroma and flavor.
• Gold Potatoes: About 1½ lbs (680 grams). Opt for thin-skinned varieties like gold potatoes or baby potatoes, as they hold their shape well and don’t require peeling, saving you prep time.
• Double-Concentrated Tomato Paste: One tablespoon. This small addition provides a huge punch of umami and deepens the broth’s richness.
• Apple Cider: One cup. The cider adds a touch of sweetness and acidity, balancing the rich flavors and aiding in deglazing the pot.
• Beef Broth: Three cups. You can use homemade Instant Pot bone broth for maximum flavor and nutritional benefits, or a high-quality store-bought beef broth.
• Bay Leaves: Two bay leaves are essential for that classic, aromatic soup depth.
• Dried Herbs: One teaspoon each of dried thyme, rosemary, and sage. This classic herb blend perfectly complements beef and vegetables.
• Frozen Peas: One cup, added at the end for a pop of color and freshness without becoming mushy.
• Fresh Parsley: ¼ cup, finely chopped, for garnishing and adding a bright, herbaceous finish.

Specific quantities for each ingredient are also detailed in the recipe card below, for your convenience.

The culinary trio of chopped onion, celery, and carrots is famously known as mirepoix. This aromatic foundation, combined with minced garlic and a blend of dried herbs, infuses the soup with an incredible depth of flavor that is both complex and comforting. It’s the secret behind many beloved savory dishes.

This recipe truly delivers a chunky, satisfying soup, generously packed with tender meat and a medley of colorful vegetables. If you prefer a thicker consistency, transforming this soup into a rich beef veggie stew is simple. At the end of the cooking process, you can stir in a slurry made with a thickener. A common choice is cornstarch mixed with an equal part of cold water, which creates a classic thickening agent. For a low-carb alternative, a slurry made with xanthan gum and water works equally well. However, for this particular recipe, we’re keeping things wonderfully straightforward and light, opting for a delicious, hearty soup without any added thickeners.

🔪 Step-by-Step: Crafting Beef Vegetable Soup in Your Pressure Cooker

️⏲️ Perfecting Tenderness: Pressure Cooking Time and Temperature

🌡️ Storing and Reheating: Making the Most of Your Soup

This delightful beef and vegetable soup is just as good, if not better, the next day! Proper storage is key to enjoying your leftovers safely and deliciously.

Refrigeration:

Soups and stews containing white or yellow potatoes generally don’t freeze as well as those without, as potatoes can become grainy or mushy upon thawing. Therefore, we recommend storing this soup in the refrigerator. Transfer any leftover soup to an airtight container and refrigerate promptly. It will keep beautifully for up to 3-4 days. This recipe yields four generous servings, making it perfect for meal prepping your weekday lunches if you’re cooking for one or two.

Reheating:

• Microwave: For individual servings, transfer the soup to a microwave-safe bowl. Cover it with a paper towel (to prevent splatters!) and heat on high for 2-3 minutes, stirring halfway through. Add additional microwave time as needed until the soup is heated through to your desired temperature.
• Stovetop: For larger quantities or a more even reheat, transfer the soup to a saucepan and warm over medium-low heat, stirring occasionally, until simmering gently and thoroughly heated.
• On the Go: If you work outside the home and don’t have access to a microwave, you can still enjoy a warm, homemade lunch. Heat the soup thoroughly in the morning and transfer it to a large, insulated thermos. It will stay warm for hours, providing a comforting meal whenever you’re ready to eat.

Remember, always ensure food is heated to an internal temperature of 165°F (74°C) for safe consumption.

🥣 Perfect Pairings: What to Serve with Beef Vegetable Soup

While this beef and vegetable soup is robust enough to be a complete meal on its own – truly a “one Instant Pot meal!” – sometimes you might crave a little something extra on the side, especially if you’re particularly hungry or serving a crowd. Here are some delicious accompaniments that perfectly complement its rich flavors:

• Air Fryer Cornbread: A warm, slightly sweet, and savory cornbread muffin or slice is a classic pairing. Its crumbly texture and sweet notes beautifully contrast the savory soup.
• Air Fryer Garlic Bread: Crispy, buttery garlic bread is always a winner. It’s fantastic for soaking up every last drop of the delicious broth.
• Warm Biscuits: Flaky, tender biscuits provide a delightful textural contrast and a comforting addition.
• Keto Crackers: For those following a low-carb diet, these crunchy crackers offer a satisfying vehicle for dipping without adding extra carbs.

No matter your choice, these sides will elevate your beef vegetable soup experience, turning a simple meal into a memorable feast.

Watch How to Make It!

Old Fashioned Beef and Vegetable Soup (Pressure Cooker)

Summer Yule

This old fashioned beef and vegetable soup is the ultimate comfort food when it’s cold outside. It’s the perfect one-pot recipe!

Average Rating: 5 out of 5 stars (based on 3 votes)

Rate This Recipe |
Print Recipe |
Pin Recipe

Ingredients

• 1⅓ lbs. lean stew beef (590 grams)
• 1 tablespoon avocado oil
• 1 medium onion (about 1½ cups)
• 3 medium celery stalks
• 3 medium carrots (about 6.4 ounces / 181 grams)
• 3 cloves garlic, minced
• 1½ lbs. gold potatoes (680 grams; use thin-skinned potatoes)
• 1 tablespoon double-concentrated tomato paste
• 1 cup apple cider
• 3 cups beef bone broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 cup frozen peas
• ¼ cup fresh parsley, finely chopped

Instructions

For detailed, step-by-step instructions, please refer to the “How to Make Beef Vegetable Soup in the Pressure Cooker” section above.

1. Cut beef and vegetables to specified sizes.
2. Brown stew beef in Instant Pot on “high sauté” for 5-10 minutes. Remove beef.
3. Sauté celery, carrots, onions, and garlic for 5 minutes until softened.
4. Deglaze with cider and tomato paste. Add beef, potatoes, broth, and dried herbs.
5. Pressure cook on “meat/stew” setting for 20 minutes; natural release for 20 minutes.
6. Remove bay leaves, stir in frozen peas, and garnish with parsley. Enjoy!

Equipment

• Instant Pot
• Knife
• Wooden spoon or silicone spatula

Notes from Dietitian Summer Yule

Expert Tips for Customization and Healthy Eating:

This recipe is considered a Level 2 dish, ideal for individuals in a transition phase or aiming for weight maintenance. If weight loss is your goal, incorporating more tomato or broth-based soups and stews into your diet can be highly beneficial. This particular meat and potatoes meal is designed to be high-volume yet moderate in calories, ensuring you feel full and satisfied, especially during colder weather.

To reduce the calorie count further without sacrificing heartiness, consider these modifications: reduce the stew beef to 1 lb (454 grams) and replace the potatoes with an equal amount of cauliflower florets. This adjustment can result in a delicious, filling meal typically ranging between 500-600 calories per serving.

For those who prefer a thicker stew-like consistency, there are a couple of options:

1. You could create a traditional roux by whisking flour with butter or oil at the beginning of the cooking process. While this adds extra calories, some find the richness worthwhile.
2. Alternatively, at the end of cooking, whisk a small amount of cool broth or water with cornstarch to form a slurry. Stir this mixture into the hot soup and allow it to simmer uncovered for a few extra minutes. The cornstarch will work its magic, thickening the broth beautifully. For a low-carb alternative, xanthan gum can be used similarly.

Nutrition information provided is for one serving.

Nutrition

Keywords

beef vegetable soup in instant pot, beef vegetable soup instant pot, beef veggie soup instant pot, instant pot beef and vegetable soup, instant pot beef vegetable soup, instant pot beef veggie soup, instant pot vegetable and beef soup, instant pot veggie beef soup, pressure cooker beef vegetable soup, veggie beef soup instant pot, old fashioned beef soup, hearty beef soup, one-pot beef soup

📋 Nutritional Overview: Calories, Net Carbs, Protein

Each serving of this comforting Beef Vegetable Soup Instant Pot Recipe provides a substantial nutritional profile. One serving contains approximately 644 calories, 47.8 grams of carbohydrates (with 8.3 grams of fiber, resulting in 39.5 grams net carbs), and a robust 38.9 grams of protein. Beyond the macros, this soup is an excellent source of essential micronutrients, including Vitamin A (160.9% DV), Vitamin C (61.5% DV), Iron (31.6% DV), and Potassium (1531.4 mg), making it a truly wholesome and nourishing meal.

This detailed nutritional breakdown helps you understand the health benefits packed into every spoonful, ensuring you enjoy a meal that’s both delicious and good for you.

❓ Frequently Asked Questions (FAQs) About Beef Vegetable Soup

What is the best cut of meat for beef veggie soup?

For this delicious recipe, we highly recommend using beef chuck stew meat. This cut is perfect because it contains a good amount of connective tissue that breaks down during pressure cooking, resulting in incredibly tender, succulent meat that practically melts in your mouth. You’ll often find it pre-cut and labeled simply as “stew meat” at your local grocery store. Its rich flavor also contributes significantly to the overall depth of the soup broth.

How long can you keep vegetable beef soup before it spoils?

Food safety is paramount when storing leftovers. Cooked vegetable beef soup should not be left out at room temperature for more than 2 hours. After this time, harmful bacteria can multiply rapidly. To ensure freshness and safety, always transfer any remaining soup to an airtight container and refrigerate it promptly. When stored correctly in the refrigerator, the soup will remain safe and delicious for up to 3-4 days. Any beef soup that has been left out overnight should unfortunately be discarded to prevent potential foodborne illness.

Can you make Instant Pot beef vegetable soup with frozen vegetables?

Absolutely! Using frozen vegetables is a convenient way to boost the nutrient content of your soup without extra prep time. Common choices like frozen corn or peas work wonderfully. For the best texture, we recommend adding them *after* the pressure cooking cycle is complete. The residual heat of the hot soup will gently cook them through, keeping them from becoming overly soft or mushy, which can sometimes happen if they are pressure-cooked from the start.

Can you make crockpot beef veggie soup?

Yes, this recipe is adaptable for a slow cooker! While the Instant Pot offers speed, a slow cooker delivers similarly tender results with minimal effort. To adapt, simply follow the initial step of browning the beef in a separate pan (or using the sauté function on a multi-cooker like a Ninja Foodi, then switching to slow cook mode). After browning, combine all ingredients except the frozen peas in your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender. Stir in the frozen peas during the last 30 minutes of cooking to ensure they are heated through but still retain their vibrant color and texture. Garnish with fresh parsley before serving.

👩🏻‍🍳 Explore More Instant Pot Soup Recipes

If this comforting beef and vegetable soup has whetted your appetite for more pressure cooker culinary adventures, you’re in luck! The Instant Pot is a fantastic tool for creating a variety of delicious and convenient soups. After enjoying your hearty beef veg soup, consider trying these other favorite Instant Pot recipes:

• Instant Pot Italian Sausage Soup: A flavorful and filling soup featuring savory Italian sausage and nutritious beans, perfect for a quick and satisfying meal.
• Homemade Bone Broth (Instant Pot): Learn how to make nutrient-dense bone broth efficiently in your pressure cooker – a staple ingredient for many delicious soups and stews.
• Instant Pot Turkey Wild Rice Soup: A wholesome and earthy soup, this recipe also works wonderfully with chicken, making it a versatile option for using up leftover poultry.

These recipes are designed to maximize flavor and minimize effort, proving that wholesome home cooking can be both accessible and incredibly delicious.