Instant Pot beef vegetable soup is hearty, healthy, & easy, too! Using your electric pressure cooker to make soup is easier than you think!
If you’re like me, chances are you have some vegetables in the fridge crisper drawer that you have no plans for.
I have this problem a lot, and I bet I’m not the only one. That’s why I keep some recipes in my recipe binder that I can make when I have too many fresh vegetables and not enough plans for them.
In honor of Earth Day, I wanted to create a recipe for you that would help you get rid of some vegetables that you may have just sitting around.
Instant Pot beef vegetable soup is hearty, completely customizable, and totally healthy, too! You can use any vegetables you have on hand, so go look in your fridge crisper drawer, and let’s get cooking!
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What does it taste like?
This beef and vegetable soup recipe is hearty and rich in flavor. It has tons of savory flavor from the beef broth, carrots, onions, and celery.
The Worchestershire sauce gives it another layer of tart sweetness, and combined with the fresh thyme and rosemary, this beef soup with vegetables is the perfect recipe for a cozy day at home.
Ingredients
Beef stew meat – I typically buy beef stew meat at the grocery store because it’s precut and usually the cheapest type of beef you can buy. Sometimes the butcher doesn’t cut it small enough, so if your stew meat is in really large chunks, cut it up into 1-inch cubes.
Avocado oil – My go-to cooking oil, but you can use any cooking oil you have on hand. I used it to brown the beef in this recipe. It works so well and has a really mild flavor. No avocado taste in this beef soup!
Yellow onion – An essential flavor component in this soup. Yellow onions are really cheap but pack a huge flavor. Don’t skip the onion!
Potatoes – I used yellow potatoes because that’s what I had in my pantry when I made this easy beef and vegetable soup. You can use russet, red, Yukon, or even sweet potatoes in this soup recipe and it will turn out just as good!
Carrots – Another essential ingredient in this soup recipe. Carrots are really high in vitamin A and fiber, and they add a slight sweetness to the soup that just can’t be replaced!
Celery – Another ingredient that is very inexpensive but adds such a powerful and delicious flavor to soup.
Garlic – Is there anything that garlic doesn’t go with? It blends right in with this beef soup from scratch, don’t skip it!
Choice of vegetables – As I said earlier, you can customize this soup based on what you have lying around in your fridge. Fresh vegetables like green beans, asparagus, mushrooms, squash, zucchini, and bell peppers all work great in this recipe! You can also use frozen veggies. I personally love adding frozen peas to this beef soup because they add such a pretty color.
Diced tomatoes – Canned tomatoes work just fine, just don’t drain them. If you have fresh tomatoes to use, diced up about 1 1/2 cups and throw them in!
Worchestershire sauce – A sweet and tangy sauce that is actually one of the main ingredients in steak sauce. Worschestershire sauce goes incredibly well with beef, so I try to add it to my soups and stews to take their flavors to the next level!
Low sodium beef broth – Not all low-sodium beef broths are created equal. Pay attention to the label and you’ll find that some brands claim to be low sodium but they are still extremely high. I buy Pacific Foods Low Sodium Beef Broth because it truly is low sodium, at just 125 mg sodium per cup.
Fresh thyme – Gotta have herbs in your soups, and fresh thyme is just such a subtle but amazing flavor in this Instant Pot beef and vegetable soup.
Fresh rosemary – My favorite herb in the entire world, I could put it on anything! It pairs great with the fresh thyme and adds another flavor that you will love!
Dried oregano – This compliments all the other layers of flavor that this soup has going for it.
Black pepper – A classic. What more can I say?
Instructions
- Heat up the avocado oil in the Instant Pot.
- When the oil is heated, brown the beef stew meat, stirring occasionally, until the beef is browned on the outside but still raw on the inside.
- Add all the remaining ingredients to your Instant Pot, except for any frozen vegetables you may be using.
- Close the lid and set the steam knob to the “sealing” position. Press “manual” and set the cooking time to 20 minutes. Hit “manual” again to begin pressure cooking. It will take a long time (about 20-25 minutes) for your Instant Pot to pressurize, so expect about 40-45 minutes until it’s completely done cooking.
- Once it’s done cooking, allow it to sit for 5 minutes with the steam knob on the “sealing” position. After 5 minutes, release the steam by moving the knob to the “venting” position. Add in any frozen vegetables (if using), and stir until mixed evenly.
- Serve now, or cool and freeze for later in an airtight container!
Tips & FAQ
Beef stew meat is the best and least expensive cut of meat for this beef vegetable soup.
You can also cut up a chuck or bottom roast for this recipe, but that will be a little more expensive.
Yes, you can! Cooking meat and vegetables together in the Instant Pot is okay as long as the contents of your Instant Pot reach a high enough temperature to kill off any bacteria.
If you want to keep things separate, you can buy a trivet to keep meat and vegetables from touching each other in the Instant Pot. But that’s not necessary for beef veggie soup!
You can customize this soup based on what you have lying around in your fridge. Fresh vegetables like green beans, asparagus, mushrooms, squash, zucchini, and bell peppers all work great in this recipe! You can also use frozen veggies, like peas, corn, green beans, lima beans, etc.
Nutritional Info
This beef and vegetable soup recipe is low in carbohydrates, low in sodium, and has a good amount of protein.
By making soup from scratch, you can usually keep the sodium levels low and the protein levels high. That makes it more filling, hearty, and way healthier than storebought soup!
Total nutritional content per serving is:
- Calories: 310 calories
- Protein: 20 grams
- Sodium: 338 mg
- Carbohydrates: 25 grams
- Fiber: 5 grams
Looking for another easy way to add protein to your morning? Try making protein coffee at home!
Pricing Info
Obviously pricing is going to depend on where you live, but here in Oregon, I can get precut stew meat at about $5.25 per lb. Combined with fresh vegetables and all the other ingredients, this recipe works out to be around $13.31 for the entire batch, or roughly $2.22 per serving.
The great thing about soup is that if you don’t eat all of it, you can freeze it in a freezer-safe zip lock bag and eat it later on!
If you can avoid food waste, you definitely should do so, for both the environment and your budget!
Side Ideas
Some side ideas for this soup:
- Freshly baked bread
- Mashed potatoes
- Acorn squash salad
- Cheddar biscuits
- Homemade dinner rolls
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Recipe
Instant Pot Beef Vegetable Soup
Ingredients
- 1 tbsp avocado oil
- 1 lb beef stew meat cut in 1 inch cubes
- 1 yellow onion diced
- 1 lb potatoes diced in 1 inch cubes
- 4 medium carrots chopped
- 3 celery sticks chopped
- 5 cloves garlic minced
- 3 cups chopped vegetables of choice (see notes)
- 15 oz can diced tomatoes undrained
- 2 tbsp Worchestershire sauce
- 4 cups low sodium beef broth
- 1 tbsp fresh thyme
- 2 tbsp fresh rosemary minced
- 1 tsp dry oregano
- ¼ tsp black pepper
Instructions
- Add the avocado oil to your Instant Pot, and hit "saute". When the oil is heated, brown the beef stew meat, stirring occasionally, until the beef is browned on the outside but still raw on the inside.
- Hit "cancel". Add all the remaining ingredients to your Instant Pot, except for any frozen vegetables you may be using.
- Close the lid and set the steam knob to the "sealing" position. Press "manual" and set the cooking time to 20 minutes. Hit "manual" again to begin pressure cooking. It will take a long time (about 20-25 minutes) for your Instant Pot to pressurize, so expect about 40-45 minutes until it's completely done cooking.
- Once it's done cooking, allow it to sit for 5 minutes with the steam knobbing on the "sealing" position. After 5 minutes, release the steam by moving the knob to the "venting" position. Add in any frozen vegetables (if using), and stir until mixed evenly.
- Serve now, or cool and freeze for later in an airtight container!
Video
Notes
Nutrition
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If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
Making homemade beef and vegetable soup in your Instant Pot or pressure cooker is the perfect way to celebrate Earth Day! Eat it now or freeze it for colder weather!
xoxo Megan
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