This Instant Pot Vegetable Beef Soup is a hearty, comforting soup made easy thanks to frozen veggies – it’s the perfect dump dinner!
Why You’ll Love This Recipe
- Full of flavor: This soup is packed full of flavor thanks to the Italian seasoning, beef broth and other ingredients.
- Frozen veggies: Throw a bag of frozen vegetables into this soup. It’s easier and cheaper than using fresh vegetables, but tastes just as good.
Ingredients and substitutions
- Olive oil – use another neutral cooking oil such as canola or avocado oil.
- Stewing beef – swap out the beef for chicken or turkey for a leaner dish. For a vegan-friendly alternatively, add in some lentils or additional potatoes.
- Yellow onion – white onion or red onion would also be good in this soup.
- Celery – to maintain the same flavour and texture, use leeks instead. For more crunch, use bell peppers.
- Garlic – freshly minced garlic has the best flavour but jarred minced garlic will work too.
- Yukon gold potatoes – you can use turnips for a lower-carb alternative, but the flavour will be different.
- Italian seasoning – make your own using a combination of dried basil, oregano, rosemary, marjoram and thyme.
- Salt & pepper – to taste.
- Canned diced tomatoes – a can of crushed tomatoes can be used instead.
- Beef broth – vegetable broth, mushroom broth or even wine would work in place of beef broth.
- Mixed frozen vegetables – use any frozen vegetable blend of your choice.
- Parsley – use basil instead or leave this off altogether.
How to make vegetable beef soup in the Instant Pot
Step 1: Prep your ingredients.
Step 2: Sauté the beef.
Sauté the beef in olive oil until browned.
Step 3: Add the onion.
Add the onion to the pot and sauté for another few minutes.
Step 4: Add the rest of the ingredients.
Add the celery, garlic, potatoes, Italian seasoning, salt, pepper, diced tomatoes and frozen vegetables in order.
Step 5: Cook on high pressure.
Cook on high pressure for 5 minutes, then do a natural release of the pressure.
Step 6: Serve and enjoy!
Garnish with fresh parsley and serve.
What to serve with vegetable beef soup
Here are some of my favourite sides to serve with this Instant Pot vegetable beef soup:
- Garlic bread or warm crusty bread
- Homemade cornbread
- Quinoa salad
- Mini grilled cheese sandwiches
- Chickpea salad wrap
Frequently Asked Questions
What’s the best kind of beef to use?
For most soups and stews, you’ll want to avoid those tender cuts of meat and opt for chuck roast instead. Chuck roast is a tough cut of beef that comes from the cow’s front shoulder, or “chuck”, and also happens to be the least expensive cut of beef you can get. It works great in soups and stews because the beef will become tender while cooking without falling apart, which can be a real issue in soups.
How do you thicken this soup?
If you want to make this soup even thicker, you can create a slurry using 1 tsp. flour mixed with 1 tsp. cold water, and then stir it into the soup. Turn the Instant Pot to sauté mode and sauté for a few minutes until thickened. Another quick trick to thicken this soup is to blend some of the mixture (excluding the beef) then add it back to the pot. You can use a standing blender or immersion blender.
Would fresh or canned vegetables work?
I find that frozen vegetables are the easiest to use for this recipe. However, if you want to use fresh or canned veggies, you can, I’d just recommend adding them in after the soup has finished cooking. Stir in the veggies then add the lid back on and let the soup sit for 5 minutes or so. If you add fresh or canned vegetables to the soup before cooking, they’ll turn out all mushy.
Storing and reheating
Once the soup has cooled, store it in airtight containers in the fridge for 3 to 4 days. When you’re ready to enjoy your soup, reheat it in a pot on the stovetop over medium-high heat or in the microwave for 2 to 3 minutes, stirring halfway through.
Freezing this recipe
This vegetable beef soup will last in the freezer for up to 3 months in airtight glass containers or freezer-safe Ziploc bags. Make sure to leave a couple inches at the top of the container, as the soup will expand as it freezes.
To reheat, defrost the soup in the fridge overnight or thaw it in a bath of warm water if you’re low on time. Then reheat is as normal in the microwave or on the stovetop!
More Instant Pot soup recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this Beef Vegetable Soup into your weekly lunches.
- I get all my 100% grass-fed beef from Butcher Box – for this recipe, I use the finished stewing beef!
- Get a meat thermometer to make sure your beef is cooked through.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Instant Pot Vegetable Beef Soup
Ingredients
- 1 tbsp olive oil
- 1 lb stewing beef
- 1 yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 medium-sized Yukon gold potatoes, chopped
- 1 tsp Italian seasoning
- 1 tsp each salt & pepper
- 1 (796mL) can diced tomatoes
- 4 cups beef broth
- 1 (750g) bag mixed frozen vegetables
- Fresh parsley, for garnish
Instructions
- Turn Instant Pot to saute mode, then add olive oil. Once oil is hot, saute beef until browned, then add in onion, sauteing for 2-3 minutes.
- Add in remaining ingredients in the order in which they are listed, except for parsley. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Serve in large bowls, garnishing with parsley if desired, then serve and enjoy.
