Beef Vegetable Soup (Instant Pot) (+Video)

Name: Vegetable Beef Soup Instant Pot Recipe (So Easy!)
Prep time: 10 min
Cook time: 27 min
Total time: 57 min
Ingredients: 1½ pounds beef chuck roast ((cut into 1" cubes)); 2 teaspoons salt; 1 teaspoon pepper; 4 tablespoons olive oil; 1 cup onion ((diced)); 2 large carrots ((diced)); ½ cup celery ((diced)); 16 ounces mushrooms ((sliced)); 2 teaspoons garlic; 1 teaspoon dried thyme; 32 ounces beef broth; 1 (14.5-ounce) can diced tomatoes; ¼ cup fresh parsley ((chopped))

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Instant pot vegetable beef soup is so easy to make in your pressure cooker. Delicious healthy homemade soup with the convenience of your Instant Pot. This soup is dairy-free, gluten-free, low carb, and keto making it perfect for your whole family.

Closeup image of vegetable beef soup served in a white bowl and garnished with parsley. Because of the different vegetables this soup is very colorful from the vegetables like tomatoes, carrots, mushrooms

Why You'll Love This Vegetable Beef Soup Instant Pot Recipe

"What I love about this soup, besides being delicious, is that it's all made in one pot and is quite simple to make. I love making homemade healthy soups for my family. This one makes great leftovers, AND it can be frozen." -Kori

Pressure Cooker Convenience

Vegetable beef soup in Instant Pot is so convenient!! I love being able to do every step in the pressure cooker, from searing the beef, sauteeing the vegetables, to pressure cooking the soup.

Using a pressure cooker is addicting, don't you think? I've got some favorite go-to appliances - a coffee pot, slow cooker, and an air fryer. My pressure cooker is one of my most used appliances - it will never win out over my coffee maker, though! LOL

Comfort Food

Soup is total comfort food, don't you think? There is just something like a warm bowl of soup on a cold day. To me, soup is like a warm cozy hug. 🙂

Healthy

This vegetable beef soup recipe is high-protein, dairy-free, gluten-free, low carb, keto-friendly, and no sugar is added.
With only 7.9 grams of net carbs, 15.6 grams of fat, and 27.4 grams of protein, this instant pot vegetable soup with beef should fit nicely into your dietary requirements.
If you would like to add more healthy fat to this recipe, you can use additional olive or butter when sauteeing vegetables (don't add butter when searing meat or it will burn). I also like to add diced fresh avocado and add to my bowl of soup.

What You'll Need

Here's what you'll need to make this vegetable beef soup:

Beef Chuck Roast - cut into 1" cubes.
Salt and Pepper
Olive Oil
Onion - we used yellow onion, but red or any favorite onion will work.
Carrots
Celery
Mushrooms - I used white button mushrooms but you could also use baby portobellos. They have a nice beefy tase.
Garlic - it is best to use fresh garlic in this recipe
Thyme - you can use dried thyme or fresh thyme. My rule of thumb is 1 tsp dried for 1 tbsp fresh herbs.
Beef Broth - use beef broth or a beef one broth. You can also use vegetable broth but beef has a richer taste.
Canned Diced Tomatoes - As you can see from the video I added diced and stewed tomatoes.
Fresh Parsley

For exact ingredient quantities, please see the recipe card below!

Special Equipment

6 quart Instant Pot or other Pressure Cooker brand

Substitutions and Variations

Here are a variety of ways you can make substitutions or customize your vegetable beef soup recipe:

Use different vegetables. You add vegetables to this soup or even take away the ones you don't like. I love to add diced zucchini and even baby spinach.
Use frozen vegetables such as green beans, peas, and carrots.
Play around with your favorite herbs. Use fresh or dried and experiment. 1 teaspoon of dried herbs is equal to about 1 tablespoon of fresh herbs. Italian seasoning is always a good season blend that works with many recipes.
You can make this into a chicken soup with chicken instead of beef. Skip the searing step, and use chicken broth instead of beef broth. Pressure cook on High, 5 minutes, and do a quick pressure release.

How To Make Instant Pot Vegetable Beef Soup

Here's how to make this easy beef soup - instant pot convenience, right? 🙂

Prep and Assemble Ingredients

Preparing and assembling all of your ingredients in advance is always helpful.

Season and Sear Beef

In a bowl, toss the beef with salt and pepper.

Select Saute setting, high temp. Add olive oil to the pot and heat until hot enough that the beef sizzles when added to the pot. Sear half of the beef cubes until brown, about 5 minutes. Do not overcrowd the pan. Remove and set aside on a plate. Repeat with the remaining beef.

Searing the seasoned beef in the instant pot

Saute Vegetables

Add onion, carrots, and mushrooms to the pot. Saute for about 5 to 7 minutes until tender.

Add garlic and saute for 1 more minute.

Adding the vegetables to the pressure cooker

Add Remaining Ingredients

Add thyme, bay leaf, beef, beef broth, diced tomatoes to the pot.

Pressure Cook

Secure the lid and select Pressure Cook for 27 minutes. Once pressure cooking is complete, let the pressure release naturally for 10 minutes, then follow up with a quick release.

How to Serve It

Vegetable beef soup is really a meal in one, but having a simple side or toppings is a great option. Here are a few ideas of how you could serve this soup:

Serve with a fresh green salad with a favorite dressing such as Blue Cheese Dressing or Thousand Island Dressing
I like to serve my soup sprinkled with some fresh herbs, some green onion, and diced avocado.
Steamed or roasted vegetables - it's great to add more vegetables to your diet.
Overnight layered salad - I often make this salad over the weekend, usually Sunday, then eat on it for several days and take it for lunches too.
Blue Cheese Wedge Salad Recipe
Anyone not following a low carb or keto diet will love this soup with some crackers to sprinkle over the top or warm crusty bread to dip in the soup.

Kori's Tips

To lower the salt content in this soup, use 1 teaspoon of salt instead of 2. Use an unsalted beef broth. Adjust any remaining seasoning to your liking.
Cut your meat into uniform pieces 1" for consistent cooking.
To increase the fat content, use additional olive oil to sear the beef and saute vegetables. You can also use butter to saute vegetables. Do not add butter; when you sear the beef, it will burn.
Sear the beef over high heat. Preheat the pot and oil before adding beef. The beef should sizzle when you add it to the pot. If it doesn't sizzle, the oil is not hot enough. I like to test with one piece of beef. If it's not hot, I remove it.
Do not overcrowd the pot when searing the beef, or you will get too much liquid, and you will "steam" the beef instead of searing. Seering the beef gives the soup a lot of flavors.

FAQ's

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

The best cuts of meat for vegetable beef soup is chuck roast or beef round steak.

Can you cook meat and veggies together in instant pot?

Yes, you can cook meat and vegetables together in an Instant Pot. Many recipes will ask you to sear the meat first, remove it, then add the vegetables to saute. When the vegetables are cooked according to the recipe, you add the meat back into the pot and continue with it.

Do you need to brown meat before pressure cooking?

Browning the meat before pressure cooking gives it a nice caramelization and adds additional flavor to your recipe.

If you are short on time, you can skip this browning. Keep in mind that you will lose some flavor, however. You can add back some of this flavor by adding 1 tsp of beef bouillon base.

Can I freeze vegetable beef soup?

Yes, you can definitely freeze this soup. Make sure it is cool first, then put it in a freezer-proof, airtight container. Freeze for up to 4 months.

How long will this soup keep?

This soup will keep up to 4 days in the refrigerator. If you want to save it from there, you can freeze it until you are ready to eat.

If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!

Instant Pot Vegetable Beef Soup is a delicious recipe made super convenient with your pressure cooker. This beef soup is perfect when you want a homemade healthy soup. This beef soup is dairy-free, gluten-free, low carb, keto, and had no added sugar. You whole family will enjoy #soup #instantpot #pressurecooker #beefsoup #vegetablesoup #lowcarb #glutenfree #dairyfree #keto #SeekingGoodEats

Beef Vegetable Soup (Instant Pot)