Instant Pot Vegetable Beef Soup, it’s what’s for dinner tonight.
No one will guess that this rich and flavourful Instant Pot Vegetable Beef Soup took only 30 minutes to make. Tender beef and vegetables, enhanced by a full bodied, perfectly seasoned broth. Tastes like it’s been simmering all day on the stove. I won’t tell if you don’t!
This 30 minute Instant Pot Vegetable Beef Soup is the perfect easy, flavourful, and healthy meal! Loaded with vegetables, in a rich tomato beef broth, it’s comfort food at it’s best. Great for dinner with warm bread slathered with roasted garlic butter, any leftovers will be excellent for lunch too. It reheats really well, though the leftovers don’t last long at my house.
Why make this soup?
If delicious, healthy and easy wasn’t enough. It’s also flexible and budget friendly. Because I’m cooking in the instant pot, I use stew beef or chuck or blade roast. All budget friendly, and the flavour really comes through and it gets super tender.
One of the most often asked questions I get is “What can I make with stewing beef, that isn’t stew?” This, make this Instant Pot Vegetable Beef Soup. You won’t be sorry.
Flexible; use an assortment of vegetables that need to be used up from your crisper. Keep in mind some vegetables cook more quickly than others, so select those that will cook in the same amount of time for best results.
What vegetables can I use in this soup?
While there are no “rules” these are the vegetables that I personally have used in this soup over time that I recommend. Others like cauliflower, broccoli, green beans, asparagus which are softer veggies don’t hold up well.
- Potatoes
- Carrots
- Parsnips
- Turnip
- Celery
- Corn, fresh, frozen or canned
- Cabbage
- Celery root
Why Use the Instant Pot?
There are a couple things that I love about Instant Pot, beyond the fact that it cooks so quickly.
The pressure cooking feature allows meat that normally takes hours to become tender in much less time. Cooked diced beef in under 30 minutes. Whole roasts cook tender in under 2 hours, instead of all day.
Flavours developed in a short time, and seasonings don’t get washed out. All day simmered taste in an “instant”. Not quite, but you know what I mean. It’s FAST. Why is this? No additional water develops during the cooking process, unlike in a crockpot. This allows the flavour to intensify, and the pressure really infuses everything inside the pot.
Last but not least, you can cook meat, poultry, vegetables, well, anything really, from frozen. If you forget to take dinner out of the freezer, no worries. Yes, COOK FROM FROZEN in your Instant Pot. We’ve all had those days when we just didn’t have a plan, forgot to take something out of the freezer.
The dreaded burn warning!
One of the challenges people face cooking in the Instant Pot is the dreaded BURN warning. First, DO NOT PANIC! It’s not burnt yet, and yes it can be fixed. Second, I’ve found a quick and easy layering trick that works for me every time to avoid the BURN warning. Yes, I’m going to share.
It’s actually not really a secret, and it does work! Thinner liquid on the bottom, next, main ingredients, and last the thicker liquid like tomato sauce or salsa on top. DON’t stir. Works for me every time.
If you do get a burn warning, note how much time is remaining, then cancel the pressure cook and release pressure quickly. Look at the bottom of your pot. Scrape up any bits of cooked on food from the bottom. You must have a cup of thin liquid at the bottom, add some now if needed. Replace the lid and start cooking time again.
Instant Pot Vegetable Beef Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 pounds stew beef cut into 1/2 inch pieces
- 2 teaspoons Italian Seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- salt and pepper to taste
- 2 cups tomato sauce
- 1 can tomato soup
- 1 cup french style green beans frozen or canned
- 3 cups carrots sliced (fresh or frozen)
- 2 cups frozen corn
- 2 potatoes peeled and cut into small dice
- 1 cup water
- 2 cups beef broth
Instructions
- Select the Saute Button on the Instant Pot and set it to medium
- Add 2 tablespoons oil and saute onion 1 minute. Add in beef cubes, Italian seasoning, garlic and onion powder and saute 3-5 minutes until browned on all sides.
- Stir in tomato sauce, tomato soup, beef broth, and water.
- Stir in corn, potatoes, carrots and green beans. Stir well.
- Cancel the saute setting, and set to High Pressure for 13 minutes.
- Put the lid onto the Instant Pot, making sure the steam valve is closed
- When time is up, let natural release for 5 minutes, then open the steam valve to release the remaining pressure. (Careful it’s hot).
Notes
Answering the question what’s for dinner?
Watch Instant Pot Vegetable Beef Soup recipe cooked LIVE on our Love on a Plate Community group.
More must make Instant Pot Soups
Instant Pot soups for all seasons.
Instant Pot Taco Soup
Taco Tuesday with a twist. Instant Pot Taco Soup, hearty, Taco flavourful broth with ground beef, black beans, and sweet corn. Top with grated cheese, crushed tortilla chips and sour cream.
Instant Pot Chicken Noodle Soup
Cook a whole chicken in the Instant Pot to make this deliciously deep flavoured Chicken Noodle Soup. Sweet carrots, tender crisp celery, tender onion with egg noodles and tender morsels of chicken.
I really need to buy an instant pot because it seems as though recipes like this are so easy! It looks so comforting.
This soup is cozy and so easy to make in the Instant Pot!
This is the perfect recipe for my instant pot! Can’t wait to make it!
This is the ultimate comfort food! I love the rich flavor of this soup
This sounds like such a comforting and filling meal. I can’t wait to try it in a couple of months when the weather cools down!