This easy Instant Pot Vegetable Beef Soup is full of tender beef, creamy gold potatoes, a variety of vegetables and lots of herbs and spices for a super hearty and comforting meal.
This is another recipe where the Instant Pot really gets to shine. The pressure cooker goes to work to break down and tenderize the beef making it super tender and succulent which helps soak up the flavors of the rest of the soup perfectly.
My mom always made the best vegetable beef stew growing up so of course I got a little help from her on this recipe. The only difference is that this version uses the Instant Pot which makes things a little easier, but the same great taste!
Ingredients for Instant Pot Vegetable Beef Soup
Beef stew meat - Make sure to grab big chunks of beef stew meat. Stay away from those small cuts of beef. We want big hearty beef chunks.
Yukon gold potatoes - I love the taste of yukon gold potatoes, but russet potatoes will certainly work as well.
Carrots - I like to use fresh carrots in most of my soups but if you choose to get frozen just make sure you add it at the end with the rest of the frozen vegetables.
Frozen peas & corn - Save these veggies for the very end of the cooking process.
Onion & Garlic
Diced tomatoes - I like to use the basic, garlic and oregano diced tomatoes for this recipe.
Beef Stock - beef stock has slightly more flavor and richness than beef broth.
Herbs & Spices
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Prep all of your ingredients ahead of time. Chop your potatoes, carrots, onion and mince your garlic.
Step Two: Turn on the saute function on your instant pot. Heat olive oil in the inner pot and add beef stew meat. Season meat with salt and pepper to taste. Sear beef for 2 minutes on both sides. Be sure not to crowd your pot and brown your beef stew meat in two separate batches, if needed. Remove meat from the instant pot. Add chopped onions and carrots and a little more olive oil if needed. Saute for 2 minutes then add minced garlic. Saute for an additional 30 seconds.
Step Three: Add tomato paste, diced tomatoes, herbs and spices. Stir well, scraping up any brown bits that may be stuck on the bottom of the instant pot. Next add seared meat, potatoes and beef stock *Do not add frozen corn or frozen peas just yet.* Stir well, scraping up any more brown bits that may be stuck at the bottom.
Step Four: Close the instant pot lid, turn the vent knob to sealing and pressure cook according to recipe. Allow a natural pressure release for 10 minutes then quick release the remaining pressure.
Step Five: Remove the top and stir in frozen vegetables and cornstarch slurry. Turn the instant pot back to saute mode and let soup simmer with the top off for 4-5 minutes to cook frozen vegetables and allow slurry to thicken the soup. Turn off saute mode, allow the soup to rest and enjoy!
Variations & Recipe Tips
- I like using yukon gold potatoes for this recipe because they have a creamy, buttery taste and the skin is very thin so you don’t have to worry about peeling them. But you can certainly use russet or red potatoes if you prefer.
- Don’t skip searing your beef in the beginning. Searing the meat first caramelizes the outside and adds extra depth of flavor to the entire dish. It also helps shorten the cook time of the soup since the meat gets a head start in the beginning. Just be sure not to over crowd your pot. Sear the beef in 2 stages if necessary. If you crowd the pot by cooking all the beef at once, it will steam instead of searing. Although I will admit I have been guilty of doing this, especially when I'm in a rush, you really miss out on the great caramelized flavor you get from actually searing the beef.
- One thing I love about vegetable beef soup is that it’s extremely versatile. I like a mixture of potatoes, carrots, corn, peas and tomatoes in my soup. But you can certainly switch things up depending on your own preference. My mom loves adding okra and extra corn to her beef stew.
- If you prefer more of a beef stew recipe versus soup just use less beef stock and thicken your soup either with a cornstarch slurry or you can smash a few of the potatoes with a fork and add them back into the soup to thicken.
Leftover vegetable beef soup stores really well in an airtight container in the refrigerator for up to 4 days. Or you can freeze the soup in a freezer safe bag or container for up to 3 months. Just make sure to allow your soup to cool down before placing it in the fridge or freezer.
I like using these Stasher bags to freeze my soups. To thaw, just place the soup bag in the refrigerator overnight and then reheat in a pot on the stove.