Instant Pot Vegetable Beef Soup Recipe

5 from 5 votes

Instant Pot Vegetable Beef Soup Recipe

Instant Pot Vegetable Beef Soup is loaded with fork-tender beef, flavorful rich broth, and a medley of nutritious vegetables like onions, carrots, peas, and so much more.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 384kcal

Author: Lyuba Brooke

Equipment

Pressure Cooker
Knife and catting board
Wooden spatula
Measuring cups and spoons

Ingredients

2 tbsp olive oil
1.5 lb stew beef
1 yellow onion
3 medium carrots
3-4 celery ribs
4-6 garlic cloves
24 oz baby gold potatoes
8-10 oz frozen peas
3 cups beef stock
1 cup water
14.5 oz can fire roasted tomatoes
2 tbsp tomato paste
2 bay leaves
1 tbsp dried parsley
1 tsp dried thyme
salt
black pepper

To Thicken:

1 tbsp cornstarch
1 tbsp cold beef stock

US Customary - Metric

Instructions

Before Cooking:

Cut stew meat into smaller pieces if they are large. About 1/2 inch should be good.
Dice onion, carrots, and celery. Smash and mince garlic. Cut potatoes and half. Measure remaining ingredients.

Sear Beef and Vegetables:

Set your Instant Pot to a “sear” setting and let it heat up. Add some oil and throw in meat chunks. Season the beef with some salt and pepper. Let the meat sear for a few minutes before you start to mix it. Stir and sear on other sides and take them out of the pot. (Depending on the size of the pot, you may need to sear meat in batches.)
Add diced onions, celery, and carrots (and a little more oil if needed). Sear the vegetables until start to get browned.
Add garlic and sauté until it's fragrant.
Add the beef back and mix in tomato paste. Let it sear for a few seconds.
Add the can of diced tomatoes, potatoes, stock, water, and seasoning. As you are adding the liquids, make sure to scrape the bottom of the pot to lift off any cooked on pieces of food. This will ensure that you don't get the "burn" notice.
(Do not add the peas yet!)
Close the lid and make sure it is latched all the way. Turn the valve to “seal” and set the pressure cooker to cook on “stew” setting for 20 minutes. (If you don’t have a “stew” setting, set it to pressure cook on high pressure for 20 minutes. Consult your pressure cooker manual for exact proper operations.)
NOTE: Pressure cooker will take about 15 minutes to build the pressure inside first, before it starts cooking.
Once time is up, let is do a natural release for about 10 minutes and the carefully do a quick release.

To Thicken The Soup Slightly:

In a small bowl, combine cornstarch and cold beef stock and mix it together.
Turn on the sear setting.
Add the peas and pour in the cornstarch mixture and slowly stir. Let the soup simmer while slowly simmer for about 5-6 minutes.
Turn off pressure cooker and discard bay leaves.

If you don't want to thicken the soup:

After cook time is up, open the lid and turn on the sear setting.
Add peas, stir them in, and let them cook for about 5 minutes.

Video

Notes

Want to add more vegetables? Add as many of your favorite vegetables as you’d like, or just some extras of your favorite few. Some good veggies to add include green beans, mushrooms, corn, and root vegetables like winter squashes and pumpkin.
Storing: Store leftover beef and vegetable soup in an airtight food storage container, in the refrigerator. Make sure to keep it air-tight and when stored properly, this soup should be good for 4-5 days. When getting some soup out to reheat, make sure to use a clean ladle each time.

Nutrition